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
Ingredients
  • 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 carrots
  • 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
Directions

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 carrots and raisins. Pour batter into prepared pan, spreading evenly.

2. 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 KitchenTo Store:
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Cream Cheese Frosting
Cook About1 hr 5 mins
Ingredients
  • 4  ounces  cream cheese, softened (half of an 8-ounce package)
  • 1/4  cup  butter, softened
  • 1  teaspoon  vanilla
  • 2 1/2 - 3  cups  powdered sugar
Directions

1. 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)
  • cal. (kcal) 184,
  • Fat, total (g) 9,
  • chol. (mg) 21,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 4,
  • sugar (g) 11,
  • pro. (g) 2,
  • vit. A (IU) 680,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 138,
  • Potassium (mg) 61,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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