Carrot Cake Bars

Carrot cake is a delicious dessert but it takes time to make. These tender bars start with a cake mix, making short work of the classic favorite.



by 7  people


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Ingredients
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    1   package 2-layer-size 
    yellow or white cake mix
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    1/4  cup 
    milk
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    1/2  cup 
    cooking oil
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    1   teaspoon 
    vanilla
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    2   teaspoons 
    grated fresh ginger or 1/2 teaspoon ground ginger
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    2   
    eggs
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    1   cup 
    finely shredded carrot
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    1/2  cup 
    golden raisins
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    1   recipe 
    Cream Cheese Frosting or one 16-ounce can cream cheese frosting
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    1/4  cup 
    finely chopped walnuts or pecans, toasted
Cream Cheese Frosting
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    4   ounces 
    cream cheese, softened (half of an 8-ounce package)
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    1/4  cup 
    butter, softened
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    1/2  teaspoon 
    vanilla
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    2 1/2 - 3   cups 
    powdered sugar


Directions
1.
Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
2.
Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.
Cream Cheese Frosting
1.
In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting is spreadable.

Storage
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
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Related Recipe
Carrot Cake
Carrot Cake

Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

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