Over the years I’ve learned that pretty much all the old fashioned recipes I love have either a boatload of sugar in them, or a ton of butter. Maybe because back then, dessert was something special and not something people had access to every single day.
Normally canned carrots are not something I have on hand… but I had a feeling when my friend {who used to make wedding cakes for a living} suggested I give this recipe for old fashioned carrot cake bars a try, it would be totally worth it.
And it was.
The only tricky part was … not eating the whole pan. 😉
Ingredients for Cake
16 ounces canned carrots, drained
2 cups granulated sugar
1 1/4 cups vegetable oil
4 eggs
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
Ingredients for Icing
3 ounces cream cheese {softened}
1/3 cup butter {softened}
1 teaspoon vanilla extract
2 tablespoons milk {I used 2%}
2 cups powered sugar
Directions
Preheat oven to 350 degrees.
Blend the carrots, sugar, vegetable oil and eggs together until smooth. In a separate bowl combine with the flour, salt, baking soda and cinnamon together then slowly add hte flour mixture into the carrot mixture and mix well.
Pour into a greased {or parchment paper lined} 11×18 pan. Bake at 350 for 25 minutes or until the center is firm. Cool and then frost with cream cheese icing.
For the frosting
Beat all the ingredients together until smooth. Â Spread over cooled carrot cake. Then cut into bars.
This recipe is perfect for a potluck or a large function.
~Mavis
elizabeth says
Thank you, I’ll try the recipe. I’ve never used canned carrots for carrot cake, but I use a good recipe that calls for cooked, pureed carrots, which would be the same I think.
Veronica says
No butter in the cake? I have puréed carrots from last season. Any idea how much would be in this recipe to substitute for the canned carrots? Thanks?
Trish H. says
OH MY! This was fantastic! I used a 12 x 17 jelly roll pan since I didn’t have an 11 x 18 pan but it worked perfectly. Was able to get 35 pieces cut. Everyone in my family loved at (and loved that we had so much). I put half of it in the freezer. I usually get compliments on dessert, but I REALLY got compliments on this one! I think it was the perfect ratio of cake to icing 🙂 I’ll be trying the pumpkin version soon. Thanks for sharing such a great recipe!
Dianna says
We’ve been baking a lot of goodies this summer. I can’t wait to try this recipe! Finally, a good use for canned carrots. 🙂 I’m not usually a carrot fan.