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Carrot
Bars
with Cream Cheese Frosting
Ingredients
- 2 cups sugar
- 1-1/4 cups vegetable oil
- 4 large eggs
- 2 jar carrot junior food; or: 4 jars carrot strained baby
food
- 1-1/2 c flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoon cinnamon
Method
Combine ingredients in order given. Bake in ungreased jelly roll
pan at 350°F for 25-30 minutes. Frost with Cream Cheese Frosting .
Icing
- 1 cup of
Philadelphia cream cheese
- 1
tablespoon of vanilla
- Confectioners
sugar
Beat the
cream cheese and vanilla. Add confectioners sugar until the desired consistency
is reached. Pour over bars. or
Cream Cheese Frosting
- 6 oz cream cheese; softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Carrot Bread
- 2 1/2 cups whole wheat flour
- 2/3 cup sugar or honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs -- beaten
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 cups shredded carrots
- 1/2 cup chopped pecans
Preheat oven to 350°F. In a large mixing bowl, stir together the
whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In
another bowl combine and beat well the eggs, vegetables oil and milk. If
using honey rather than sugar, add it at this time. Add the liquids to
the dry ingredients and stir just until all are moistened. Fold in the
shredded carrots and pecans. Pour the batter into 2 oiled loaf pans and
bake 1 hour. Cool; then store the bread in the refrigerator. It will
slice more easily and taste even better the next day.You can ice
these loaves with cream cheese frosting or icing if you would like
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