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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 20 |
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Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredientbaby food! I add two jars of pureed carrots to the batter, reveals Rita Pearl of Norwalk Iowa. The baby food makes the dessert melt in your mouth. Rita Pearl, Norwalk, Iowa Ingredients:
2 cups sugar |
1 cup canola oil |
4 eggs |
2 jars (6 ounces each) carrot baby food |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon vanilla extract |
4 cups confectioners' sugar |
yellow, red and green liquid food coloring |
2 pastry or heavy-duty resealable plastic bags |
Directions:
1. In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
2. In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring.
3. Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag, cut a small hole in the corner. Pipe greens on top of each carrot. Yield: 20 servings.
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