Recipe Image

Servings:

Vanilla Bean Carrot Cake Bars

Each bite is filled with cinnamony-vanilla, slightly spicy and super hearty carrots that are perfectly balanced by the thick, rich and most succulent vanilla cream cheese frosting I've ever had!

Total Time

50min

4.8

4 Ratings

Author: Oh Bite It

Servings:

Ingredients

•

3 cups

Carrots , shredded

•

2 cups

All-Purpose Flour

•

2 cups

Granulated Sugar

•

2 tsp

Baking Powder

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Salt

•

1/2 tsp

Baking Soda

•

Eggland's Best Classic Eggs

•

1 Tbsp

Vanilla Extract

•

1 cup

Butter , melted

•

1 cup

Chopped Nuts

•

2 cups

Cream Cheese , softened

•

2 tsp

Vanilla Bean Paste

or Vanilla Bean Extract

•

2 cups

Powdered Confectioners Sugar

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, stir together All-Purpose Flour (2 cups) , Granulated Sugar (2 cups) , Baking Powder (2 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Salt (1/2 tsp) , and Baking Soda (1/2 tsp) .

Stir in the Butter (1 cup) .

Whisk Eggland's Best Classic Eggs (4) and Vanilla Extract (1 Tbsp) then pour them into the dry ingredients and mix well to combine. Add the Carrots (3 cups) and gently fold them into the batter.

Pour the batter into a 9x13 inch pan and spread it evenly. Bake for 25 minutes or until a toothpick comes out clean.

Remove from the oven and let cool in the pan. While cooling, make the vanilla bean cream cheese by beating Cream Cheese (2 cups) and Vanilla Bean Paste (2 tsp) with an electric mixer until smooth and creamy.

Turn the mixer on low and gradually add the Powdered Confectioners Sugar (2 cups) until the frosting reaches the consistency you prefer.

Spread the frosting on the cooled carrot bars. Top with Chopped Nuts (1 cup) . Serve cold.

Nutrition Per Serving

CALORIES

1282

FAT

70.7 g

PROTEIN

14.7 g

CARBS

151.8 g