Saturday, May 17, 2014

Carrot Cake Bars // Recipe


What You'll Need:

For the Bars
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1 cup packed light-brown sugar
1/2 cup granulated sugar
2/3 cup vegetable oil
1/3 cup applesauce (or an additional 1/3 cup vegetable oil)
3 large eggs
1 tsp vanilla extract
1 1/2 cups finely grated carrots

For the Cream Cheese Frosting
1/2 cup salted butter (at room temperature)
6 oz cream cheese
2 1/2 - 3 cups powdered sugar

Directions:

For the Bars
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 30 seconds, set aside. In a separate mixing bowl, using a wooden spoon, blend together brown sugar, granulated sugar, vegetable oil and applesauce until smooth. Add in eggs and vanilla extract and mix until well combined. Pour in half of the dry ingredients and mix just until combined, then add remaining dry ingredients and mix just until combined. Fold in grated carrots. Pour into a buttered 13 by 9-inch baking dish and spread into an even layer. Bake in preheated oven 30 - 32 minutes, or until toothpick inserted into center comes out clean. Remove from oven and allow to cool completely before frosting with Cream Cheese Frosting. Cut into bars and store in an airtight container.


For the Cream Cheese Frosting

In a mixing bowl, using an electric hand mixer whip butter and cream cheese until smooth and fluffy. Add 2 1/2 cups powdered sugar and mix until well combined. Mix in an additional 1/2 cup powdered sugar to thicken if desired.



Enjoy!

"In that he did good, and gave us rain from heaven, and fruitful seasons, filling our hearts with food and gladness."
Acts 14:17

4 comments:

  1. Mm, this looks delicious! Well chosen verse too. :)
    ~Paige
    Sunday Best and All the Rest

    ReplyDelete
  2. Thank you, Paige :)
    By the way, I just visited your blog and I rather like it - very sweet! :)
    Blessings,
    Cryslyn

    ReplyDelete
    Replies
    1. You're welcome. And thank you so much! :) I appreciate the follow.

      Delete

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