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carrot cake bar on parchment paper
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5 from 5 votes

Carrot Cake Bars

The BEST carrot cake bars and you don't have to shred a single carrot! Use carrot baby food! Soft, fluffy---your family will love these!
Course Dessert
Cuisine American
Keyword carrot cake, carrot cake bars, cream cheese frosting, fluffy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 48 bars
Calories 90kcal

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 4 oz. pureed carrot baby food (1/2 cup)
  • 4 oz. pureed apple baby food (or applesauce) (1/2 cup)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all purpose flour
  • 1/2 cup chopped walnuts

CREAM CHEESE FROSTING

  • 6 oz. cream cheese softened
  • 1/3 cup melted butter
  • 2 cups powdered sugar
  • 2-3 teaspoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Cream butter and sugar together. Beat in egg.
    Mix in baby foods.
  • Add dry ingredients and mix.
  • Spread batter into 9"x13" baking dish sprayed with non stick cooking spray.
  • Bake for 25 minutes, or until toothpick, inserted, comes out clean.
  • Allow carrot cake bars to cool completely.
  • While bars cool, beat frosting ingredients together.
    Spread over cooled bars.
    Sprinkle with chopped walnuts, if desired.
  • Allow frosting to set up slightly before cutting. You can speed this up by refrigerating the frosted bars for 15 minutes. Wipe knife after each cut for clean cuts.

Video

Notes

Store bars in the refrigerator in an airtight container or covered in plastic.

Nutrition

Calories: 90kcal