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Des: 5* Carrot Cake Bars




Source of Recipe


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Des: 5* Carrot Cake Bars

Adapted from: Country Woman June/July 2008
10 reviews rate this recipe 5 Stars!
Prep: 35 min. Bake: 20 min. + cooling
Yield: 3 dozen.

“A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" —Agnes Ward, Stratford, Ontario *Test Kitchen Approved

Ingredients:
• 2 eggs
• 1/4 cup liquid egg substitute or 2 egg whites
• 1-1/4 cups canola oil
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 to 1/2 teaspoon salt
• 1 jar (6 ounces) carrot baby food
• 1 container (3-1/2 ounces) applesauce baby food
• 1 container (3-1/2 ounces) apricot baby food
• 1/2 cup chopped walnuts, optional
•
• FROSTING:
• 1 package (8 ounces) light cream cheese, softened
• 1/2 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar

Directions:
1. In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired.

2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.

1 bar equals 232 calories, 12 g fat (1.8 g saturated fat), 14 mg cholesterol, 91 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.