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Carrot Cake Bars Recipe

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This recipe for Carrot Cake Bars is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1¼ c. unsweetened applesauce
1½ c. sugar
3 eggs
2 c. flour, half whole wheat if you wish
1 tsp. baking soda
1½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 c. grated carrots
1 c. shredded sweetened coconut
1 c. chopped nuts, optional
1 tsp. vanilla
1 c. crushed pineapple not drained! (use the pineapple in JUICE not syrup)

FROSTING:
½ c. butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. confectioners sugar
Directions:
Directions:
Preheat oven 350º. Combine applesauce, sugar, eggs. Add flour, baking soda, baking powder, salt, cinnamon and mix well. Stir in carrots, coconut, nuts, vanilla and pineapple. Pour into lightly greased or parchment lined 10x15 jelly roll pan. Bake 25-30 minutes or until a toothpick comes out clean. Let cool completely!

FROSTING:
Beat butter and cream cheese until fluffy. Add vanilla and sugar, beat until smooth. Spread over cooled cake bars and serve. Store in an airtight container in refrigerator for up to 3 days.
Personal Notes:
Personal Notes:
This is a recent find that my sister posted on Facebook. I've already made it 4 times and every time it's a hit. I figure with carrots, coconut, applesauce and pineapple, it qualifies as breakfast!

 

 

 

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