Carrot Cake Bars
Few desserts are as enticing as carrot cake, but who has time to whip up and bake one? These tender bars make short work of the old favorite.
- Yields: 32 bars
- Prep: 30 mins
- Bake: 20 mins 350°F
Carrot Cake Bars
package 2-layer-size yellow or white cake mix
cup cooking oil
cup finely shredded carrots
cup golden raisins
recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
cup finely chopped walnuts or pecans, toasted
- Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrots and raisins. Pour batter into prepared pan, spreading evenly.
- Bake for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into bars.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Cream Cheese Frosting
ounces cream cheese, softened (half of an 8-ounce package)
cups powdered sugar
- In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency
Nutrition Facts (Carrot Cake Bars)
- Per serving:
- 184 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 4 g polyunsaturated fat,
- 2 g monounsatured fat),
- 21 mg chol.,
- 138 mg sodium,
- 25 g carb.,
- 11 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet