This recipe really does have a “secret” ingredient that makes it the moistest, tastiest carrot cake bar you’ll ever serve. 🙂
What’s the secret? Well, this recipe calls for jars of baby food carrots instead of grated carrots. Seriously! But don’t tell the secret. Your guests will never know. You can just tell them it’s an ancient family recipe you were given from a friend. 😉
Debi’s Carrot Cake Bars
- 4 eggs, beaten
- 2 cups sugar
- 1 1/2 cups salad oil
- 2 cups flour
- 3 small jars of baby food carrots (not the itty bitty one-serving size, you’ll need 12-ounces of baby carrots total)
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chopped walnuts or pecans
- Mix together eggs, sugar, salad oil, and flour.
- Add remaining ingredients and stir until well blended.
- Pour into two 9×13-inch greased and floured baking pans.
- Bake at 350 degrees for 35 minutes.
- Frost with Cream Cheese Frosting (recipe below) when completely cool.
Cream Cheese Frosting
- 1 package cream cheese
- 4 tsp melted butter or margarine
- 3 1/2 cups powdered sugar
- 1 tsp vanilla
Mix all ingredients with an electric mixer. When creamy, frost carrot bars. Cut into squares to serve.
CARROT CAKE (Alternative Serving/Baking Suggestion):
Also, if you pour this recipe into just one baking pan instead of two, and then bake it for a bit longer (can’t remember offhand the exact amount of time difference between the bars and the cake), this recipe makes the absolutely most delicious carrot cake ever! Moist, yummy, and amazingly simple. And best of all, no grating required.
This was hubby and my Birthday Cake of choice in the early days of our marriage — over thirty(!) years ago. When my oldest daughter turned one, this was her first birthday cake, too. Hey, I think I might have a photo around of that momentous occasion … I should dig it out and scan it in. 🙂