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Frosted Carrot Bars




Source of Recipe


My version of a recipe from Diana Clay, a friend


Recipe Introduction


These are so good – they taste like carrot cake, but have the firmer texture of a bar cooky. I like to cut them into 1 ½ x 2” bars and pipe little carrots on them with icing.


List of Ingredients




BARS:
1 ¼ c. pecan halves, chopped
2 ½ c. Bisquick
1 c. sugar
½ c. packed brown sugar
2/3 c. vegetable oil
1 t. ground cinnamon
2 eggs
2 large carrots, finely minced (3/4 c.) – I shredded & then chopped in a processor
1/3 c. raisins or currants

CREAM CHEESE FROSTING:
6 oz. cream cheese, softened
½ c. 10X
2 T. butter, softened
½ t. vanilla


Recipe



BARS:
Preheat oven to 350 degrees. Grease and flour a 9x13” baking pan.

In a large bowl, with mixer at low speed, beat sugar, brown sugar, oil, cinnamon, eggs and Bisquick, until blended. Stir in carrots, raisins and chopped pecans.

Spread mixture into pan. Bake 20 – 25 minutes until toothpick inserted in center comes out clean. Cook in pan on wire rack. When cooled, frost and cut into bars, the size you like.

FROSTING:
In a small bowl, with mixer at low speed, beat all the ingredients until smooth.