Carrot Cake Bars

SERVINGS

36 Servings

CUISINE

American

TIME

10 Minutes Prep

CALORIES

221 Kcal

25 Minutes Cook

MAIN INGREDIENTS

Eggs

Sugar

Baking Soda & Powder

Flour

Carrots

Cinnamon

Shredded Coconut

Vanilla

Crushed Pineapple

Applesauce

Butter

Cream

Powdered Sugar

EASY TO MAKE

1

Preheat oven to 350°

Combine ingredients and stir

Pour into a lightly greased 10x15 pans

Bake for 25-30 minutes or until a toothpick comes out clean

2

3

4

FROSTING

Beat the butter & cream cheese until nice and fluffy.  Add in the vanilla & powdered sugar and beat until nice and smooth. Spread on top of the cooled cake bars and serve. Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

I prefer a 10x15 jelly roll mat. The bars take a little less time to bake and slathering the frosting on top is a breeze.

When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two.

TOP TIPS

REVIEWS

"Best carrot cake bars ever! It not only makes a tremendous number of bars but you can’t keep your hands off of them. Tasty and delightful!"

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