Wednesday, March 16, 2016

Carrot Cake Bars

Carrot Cake Bars 3

You know I'm back when I have my Easter menu done in February. Yes, I was done with the menu and began testing out recipes in February this year. Back to my usual OCD self and it feels great!! So I tested out a few desserts because you don't want to serve your guests something that could potentially be a flop right? Well this one did not flop!

Do I have an Easter dessert for you!

I'm not sure why but Easter always meant carrot cake or coconut cake for me (in the shape of a lamb of course!) I'm sure the carrot cake thing somehow refers back to the Easter bunny and I'm sure there is some story to go along with it, but I'm too lazy to look!

So I wanted to make a carrot cake for Easter but then I found these Carrot Cake Bars and they seemed easier than making the traditional carrot cake so I made a little trial run a few weeks ago.

I don't think I'll ever make another traditional carrot cake again. This sheet cake (cause that's what it really is), is so easy to throw together and bakes up in under an half hour. What I love about it is you get the perfect ratio of cake to frosting. So delicious!

You can add in some raisins if you'd like. I think a half cup would work. I omitted them though.


Carrot Cake Bars 2


Carrot Cake Bars
Original recipe from Mom on Timeout
PRINTABLE RECIPE
One
1¼ cups unsweetened applesauce
2 cups sugar
3 eggs

Two
2 cups flour
1 teaspoons baking soda
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon

Three
2 cups grated carrots (about 3 medium carrots)
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 teaspoon vanilla
1 - 8oz can Dole crushed pineapple - DO NOT drain {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:
1 stick butter (softened)
8 oz cream cheese (softened)
1 teaspoon vanilla
1 lb powdered sugar

Preheat oven to 350 degrees.

Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!

For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Spread on top of the cooled cake bars. Store leftovers in an airtight container, in the refrigerator, for up to 3 days.
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