Carrot Bars

 

I adore carrot cake, but I’m often the only one who wants a slice, so making carrot cake into a bar sounds like a great idea.  As I was going through mom’s recipe box the other day, I came upon a forgotten classic from Aunty Kay.  I used to make these all the time.  Why on earth did I quit?  The cream cheese frosting is perfect.  It’s so easy to make a pan, share some and freeze some.  These do freeze beautifully.  I’m polishing off this recipe now and putting it back in rotation.  Carrot cake problem solved.

One of the things I want to share with you is shortcuts.  Originally this recipe called for grated carrots.  Now who wants to grate carrots?  I had the idea to use carrot baby food.  Why not?  What you see on the label is what you get in baby food.  I’ve taken this a step further and I use apricot baby food for apricot puree.  You get the picture.  Shortcuts.

But, back to the recipe.  Aunty Kay was a fabulous baker.  Her dinner rolls were the best, her pies were on par with moms and that’s really saying something.  I’ve mentioned in the past how the sisters were in a constant state of competition when it came to baking.  These carrot bars won the carrot round.

4 eggs, beaten

2 teaspoons soda

1 teaspoon salt

2 ½ cups flour

2 cups sugar

2 teaspoons cinnamon

1 ½ cups oil, any neutral oil

3 small jars carrot baby food or a cup and a 1/2 of grated carrots

½ cup chopped nuts, optional but fabulous

Combine eggs and oil.  Add carrots.  Slowly incorporate dry ingredients.  Fold in nuts, if using.  Bake in a greased jelly roll pan for 25 to 30 minutes at 350 degrees.

Frosting

3 ½ cups powdered sugar

6 ounces cream cheese

½ cup butter

½ teaspoon vanilla

Lemon juice to consistency

Cream butter and cream cheese.  Add powdered sugar.  Add vanilla.   Slowly add lemon juice until desired consistency.  Frost carrot bars when cool.

From the Recipe Box:

Aunty Kay’s recipe, freezes well.  I use carrot baby food instead of grating carrots because I’m lazy.

I added some golden raisins.  I also used pineapple juice instead of lemon juice because I had some open.  Per G, these were the best bars, cookies, carrot cake pieces ever.  Whatever!  We loved them and we both agree it’s the frosting.  This makes a lot of frosting, but just the right amount in our opinion.

Thanks Aunty Kay.

and remember:  Trust me, when I woke up today I had no plans to be brilliant, but shit happens.  Big kiss, Lynn

 

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