SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carrot Cake Bars

Yield: 32 bars
Prep 30 mins Bake 350°F 20 mins
Carrot Cake Bars
  • 1  package 2-layer-size  yellow or white cake mix
  • 1/4  cup  milk
  • 1/2  cup  cooking oil
  • 1  teaspoon  vanilla
  • 2  teaspoons  grated fresh ginger or 1/2 teaspoon ground ginger
  • 2  eggs
  • 1  cup  finely shredded carrot
  • 1/2  cup  golden raisins
  • 1  recipe  Cream Cheese Frosting or one 16-ounce can cream cheese frosting
  • 1/4  cup  finely chopped walnuts or pecans, toasted

1. 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 carrot and raisins. Pour batter into prepared pan, spreading evenly.

2. Bake in the preheated oven 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 the nuts. Cut into bars. Makes 32 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
  • 4  ounces  cream cheese, softened (half of an 8-ounce package)
  • 1/4  cup  butter, softened
  • 1/2  teaspoon  vanilla
  • 2 1/2 - 3  cups  powdered sugar

1. In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting is spreadable.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe