Des: 5* Carrot Cake Bars
Source of Recipe
.
Des: 5* Carrot Cake Bars
Adapted from: Country Woman June/July 2008
10 reviews rate this recipe 5 Stars!
Prep: 35 min. Bake: 20 min. + cooling
Yield: 3 dozen.
�A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" �Agnes Ward, Stratford, Ontario *Test Kitchen Approved
Ingredients:
� 2 eggs
� 1/4 cup liquid egg substitute or 2 egg whites
� 1-1/4 cups canola oil
� 2 cups all-purpose flour
� 2 cups sugar
� 2 teaspoons ground cinnamon
� 1 teaspoon baking powder
� 1/2 teaspoon baking soda
� 1/4 to 1/2 teaspoon salt
� 1 jar (6 ounces) carrot baby food
� 1 container (3-1/2 ounces) applesauce baby food
� 1 container (3-1/2 ounces) apricot baby food
� 1/2 cup chopped walnuts, optional
�
� FROSTING:
� 1 package (8 ounces) light cream cheese, softened
� 1/2 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
� 1 teaspoon vanilla extract
� 3-3/4 cups confectioners' sugar
Directions:
1. In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350� for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.
1 bar equals 232 calories, 12 g fat (1.8 g saturated fat), 14 mg cholesterol, 91 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.
|
|
member logon
