Carrot Cake Bars

Christina Wolenhaupt
Hutchinson, Kansas

Carrot Cake Bars

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 1/2 tsp. ground cinnamon
4 eggs
2 cups white sugar
2 tsp vanilla extract
1 1/4 cups vegetable oil
2 cups baby carrots, grated
1-20 oz can crushed pineapple, drained
1/2 cups sweetened flaked coconut
1 cups chopped walnuts
1 cups raisins or dried cranberries

Preheat the oven to 350 degrees .  Coat a 9×13 inch baking dish or 10 inch Bundt pan with cooking spray.  In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Set aside.  In a separate larger bowl, mix together the eggs, sugar and vanilla by  hand.  Stir in the oil; the mixture should resemble pudding.  Gradually stir in the dry ingredients. then fold in the carrots, pineapple, coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.  Bake for 55 to 60 minutes, or until a small knife inserted into the cake comes out clean.

Cream Cheese Frosting

3 oz. pkg cream cheese
1/4 cup heavy whipping cream
1 tsp. vanilla extract
2 1/2 c. sifted confectioners sugar (add more for stiffness)

With an electric mixer blend the cream cheese and cream.  Add the vanilla and confectioners sugar.  Frosting can be spread on a still warm cake.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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This recipe is featured in Adrian’s “Between Friends” Cookbook

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