Carrot Cake Bars

Carrot Cake Bars

This recipe comes from a vintage cookbook called, The Harmony Community Cookbook. It came out in 1963, and I assume it was part of a fundraising campaign, however, I bought it for a dime at a yard sale.

 

Mrs. Herbert Shaw had submitted the recipe. I wonder if she was famous in the community for her carrot cake bars? I can see her now, setting a plate filled with these bars on a pot luck table in the community room in the back of her church, waiting for the line to start as people filled their plates. Did she keep her eyes on her plate to see if people were taking them or choosing another dessert? Did she brush off compliments, but secretly enjoyed them? 
I was intrigued when I read the recipe because of the use of three types of baby food. I’ve never seen a recipe with one flavor of baby food, let alone three. 

I had never made a carrot cake, but I have always been a fan. I was pleased with the way these cake bars turned out. The baby food adds an unusual depth of flavor as well as moisture.

The response from my tasters was very positive. I think it was; I couldn’t hear what they were saying, I was in the back of the room watching just as Mrs. Shaw did over fifty years ago. 

Carrot Cake Bars

This Bar has all the flavor that the classic cake has but is made with a secret ingredient.....baby food!

Course Dessert
Cuisine American
Keyword Carrot Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 18 bars
Author Doug Bakes Staff

Ingredients

  • 3 Eggs
  • 2 cups Sugar
  • 1 1/2 cups Vegetable Oil
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 4.5 oz jar baby Food- carrots
  • 1 4.5 oz jar baby food- apricots
  • 1 4.5 oz jar baby food- applesauce

Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix the flour, baking soda, salt, and cinnamon.

  2. In a large bowl, combine eggs, sugar, and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.

  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Completely cool before frosting.

Frosting

  1. Into another bowl, whisk cream cheese and butter until smooth.

  2. Stir in vanilla, portion by portion, mix in sugar until well blended.

  3. Frost over the cooled pastry and cut into bars.



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