Carrot Bars
Description
This moist oil-based cake uses baby food jars of strained carrots in lieu of grated fresh carrot creating a more even texture and a diminished flavor of carrot. The fool proof cream cheese frosting is the perfect match for these bars.
Ingredients
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1 1/2 cups vegetable oil
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2 cups white sugar
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4 eggs, beaten
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2 (4 ounce) jars carrot baby food
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/2 cup chopped walnuts
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1 (8 ounce) package cream cheese
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1/4 pound butter, softened
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2 cups confectioners' sugar
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2 teaspoons vanilla extract
Directions
1
Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
2
Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
3
Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
4
Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.