How to Make Carrot Bars With Cream Cheese Frosting

This recipe for How to Carrot Bars with Cream Cheese Frosting is a family favorite! My husband and kids ask me to make these all they time, no matter the time of year and I usually say yes because they are so easy to make.  You can prepare this recipe in a jelly roll pan, which yields many bars. It’s the perfect treat to take to parties or get togethers or family gatherings or to the office . I most recently made these to take to my son’s basketball party and they were devoured and everyone was saying home much they loved them!

One of the best parts about this recipe is everything gets mixed together in one bowl, at one time. This is a great recipe for kids to help with. These turn out extremely moist which is the reason people like them! They stay moist for days.

Carrot Bars With Cream Cheese Frosting

Ingredients:

• 4 eggs (beaten)
• 2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup oil (use baking oil of your choice)
• 1/2 cup applesauce
• 2 cups flour
• 3 jars carrot baby food (4 oz size jars)

Instructions:

1. Combine all ingredients together in order and mix.
2. Pour in a lightly greased cookie sheet/pan (I use an 11 x 17 stone baking sheet).
3. Bake at 350 degrees for 25-27 minutes or until the middle is no longer jiggly.
4. Cool completely.

Cream Cheese Frosting:

Ingredients:

• 2 1/3 cups powdered sugar
• 5 1/3 Tablespoons butter (softened)
• 4 ounces cream cheese (softened)
• 1/2 teaspoon vanilla

Instructions:

1. Make sure bars are cooled completely.
2. Mix ingredients together until smooth.
3. Frost bars (I use a silicone spatula).

Another reason I think this Carrot Bars with Cream Cheese Frosting recipe is such a hit is because the carrot flavor comes from jars of baby food instead of shredded carrots. We love the carrot flavor, but don’t love the texture of carrots when we eat bars or cakes. This is the perfect mix!

I hope you try carrot bars with cream cheese frosting. You will not be disappointed! This is a no-fail recipe and everyone will rave about them. We eat on these for several days and leave them at room temperature, covered. XO