Carrot Cake Bars

This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

Original recipe makes 1 – 10×15 inch jelly roll pan

Ingredients

2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
  3. Spread batter into a 10×15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition

Calories: 412 kcal
Carbohydrates: 44 g
Cholesterol: 60 mg
Fat: 25.2 g
Fiber: 1.1 g
Protein: 3.8 g
Sodium: 375 mg

Related Recipes:

Pat’s Award Winning Carrot Cake Lite Carrot Cake Sam’s Famous Carrot Cake Carrot Cake Cheesecake from Duncan Hines® Carrot Bars Baby Carrot Bars Carrot-Orange Bars Carrot and Raisin Bars Moist Carrot Cake Mom’s Carrot Cake