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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.

 

 

 


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