I adapted the recipe for these Carrot Cake Bars from a recipe I found in Family Fun Magazine, the recipe in the magazine was called Bunny Blondies. I wanted to include a link to it but can’t find it on their site. Weird
Anyway, the recipe looked crazy delicious but I thought it would be fun to play around with the ingredients and let me just say, they turned out so yummy!!
These bars make for a great snack too 😀
8 Medium Finely Shredded Carrots – (about 3 cups)
2 1/2 cups Flour
1/2 teaspoon Baking Soda
2 1/2 teaspoons Cinnamon
1 teaspoon Salt
1 1/2 sticks Butter, softened
1 cup light Brown Sugar
1/3 cup Sugar (I used a little less)
2 large Eggs
2 teaspoons Vanilla
1 cup Butterscotch Chips
1/4 cup shredded Coconut
Handful of dried Cranberries
(1 cup finely chopped walnuts, optional. I didn’t add them)
Preheat Oven 350
In medium bowl, mix together the flour, cinnamon, salt and baking soda. Set aside
Shred your carrots…
With a hand mixer set on medium speed, blend the butter and sugars for about 2 minutes. Add the eggs and the vanilla and continue beating until well blended. Reduce the mixer to low speed and add the carrots. Mix in the butterscotch chips, cranberries and coconut.
Blend in the flour mixture into the wet ingredients.
Pour the batter into the greased 9 x 13 baking dish.
Bake for 30-35 minutes. Rotate the baking dish half way through cooking. Be careful not to over bake.
I cut them in to bars but it probably would be better if they were sliced maybe like zucchini bread?
Very dense bars, very rich and very delicious!
Happy Carrot Cake Bar Making to you!!
P.S. Because this is a fairly healthy recipe and loaded with carrots I went ahead and served it with breakfast for the kids this morning before school. They were quite pleased 😀
P.P.S. I’d love to hear what you think of this recipe. Feel free to pin it too 🙂
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