Carrot Cake Bars
10 Minutes Prep
25 Minutes Cook
Baking Soda & Powder
EASY TO MAKE
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
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.
"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!"