Carrot Bars

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts Deliciously spiced carrot bars topped with a rich cream cheese icing and chopped nuts. Perfect for gatherings and sweet cravings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	30 mins	None	12 servings

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🔪 Key Equipment

• Mixing bowls
• Baking pan
• Electric mixer

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Ingredients

Carrot Bars

Measurements	Ingredients	Prep / Notes
1 1/3 cups	Oil	Scant
4	Eggs	Beaten
2 cups	Sugar	Granulated
2 cups	Flour	All-purpose
2 tsp	Baking soda	None
1 tsp	Salt	None
2 tsp	Cinnamon	Ground
1 tsp	Nutmeg	Ground
3 jars	Carrot baby food	Strained

Cream Cheese Icing

Measurements	Ingredients	Prep / Notes
1 stick	Oleomargarine	Or butter
8 oz	Cream cheese	Smaller package
2 tsp	Vanilla	Extract
1 cup	Nuts	Chopped
1 box approx	Powdered sugar	To make right for spreading

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Instructions

Baking the Bars

1. Preheat oven to 325°.
2. In a large bowl, mix 1 1/3 cups oil, 4 eggs, and 2 cups sugar until well combined.
3. In a separate bowl, sift together 2 cups flour, 2 tsp soda, 1 tsp salt, 2 tsp cinnamon, and 1 tsp nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in 3 jars carrot baby food until smooth.
6. Pour batter into a greased baking pan and bake at 325° until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely.

Making the Icing

7. In a mixing bowl, beat 1 stick oleo and 8 oz cream cheese together until creamy.
8. Add 2 tsp vanilla and mix well.
9. Gradually add 1 box approx powdered sugar until the icing reaches a smooth, spreadable consistency.
10. Stir in 1 cup chopped nuts.
11. Spread evenly over the cooled carrot bars until fully covered, slice, and serve.

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💡 Make-Ahead & Storage: Store frosted bars in an airtight container in the refrigerator for up to 3 days.

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Original Recipe Scan