New York Interior Design: Carrot Bars

Oh you are in for a treat today! I wish I could give you a taste of these amazing bars!

What makes them so amazing you ask? Its a secret.......but I will let you in on it, just for today! ;)

I was never much of a fan of carrot cake or carrot bars for that matter. I didn't like the chunks. And some well meaning souls decided that nuts and raisins would go well with carrot cake. Really?

This might sound rather harsh but my motto has always been "if its got fruit in it, its not dessert!" {This might have a little something to do with some fruit allergies of mine but I digress}.

What makes these bars so good is that they are super moist. AND, no chunks! :)

So lets get down to business!

Here's what you'll need:

Can you see the secret?

Yep, baby food carrots!

Here's the recipe: {which I got from my mom, thanks mom!}

4 eggs {beat until thick}

{add in} 2 cups of sugar

1 teaspoon salt

1 teaspoon vanilla

2 teaspoons cinnamon

Beat in 1-1/2 cups oil {I used canola but vegetable would be fine}

{add in} 2 cups of flour

2 teaspoons of baking soda

{lastly} add 3- 6oz. jars baby food carrots or 4-4oz. jars.

{I know this doesn't add up the same but sometimes I cant find the 6 oz. and the 4 oz. work just as well}

Spread this in a greased jelly roll pan {10 1/2 x 15 1/2}

Bake at 350 degrees for 30 minutes.

When its cooled, its time to make the frosting! Do not defile these bars with can frosting. There are some things I can tolerate but canned frosting is not one of them!

4 Tablespoons melted butter

1 8oz package of cream cheese softened

1 teaspoon vanilla

4 cups powdered sugar

Beat together till smooth. Add a drop of milk or two for desired consistency.