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.
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.
Carrot Cake Bars
This Bar has all the flavor that the classic cake has but is made with a secret ingredient.....baby food!
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
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix the flour, baking soda, salt, and cinnamon.
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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.
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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
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Into another bowl, whisk cream cheese and butter until smooth.
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Stir in vanilla, portion by portion, mix in sugar until well blended.
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Frost over the cooled pastry and cut into bars.