This recipe for carrots bars is a family favorite. They can be served in the fall as a very close cousin to the traditional pumpkin bars or roll.
I decided to make a batch for Easter since "carrots" do play a vital role on Easter for at least the Easter Bunny! I am not a cake decorator but I added a few store bought decorations and speckled jelly beans to make this pan of carrot bars look a bit more "springy".
The texture and taste of these bars is the best I have ever eaten. This recipe was shared with me by a friend a few years ago and I am happy to pass it on so that it can be enjoyed by your family too.
4 eggs, 2 Cups sugar, 1 1/2 Cups vegetable. oil, 4 - 4 oz jars of strained baby carrots, 2 1/2 Cups flour, 2 tsp. baking soda, 1 tsp. salt, and 2 tsp. cinnamon.
Dump all ingredients into mixing bowl and and mix until well blended. Pour into large cookie sheet sprayed with Pam. Bake @ 350 degress for 25-30 minutes. Cool. (can cover and freeze at this point.)
Frosting: 1/3 cup softened margarine or butter, 8 oz. softened cream cheese, 3 1/2 cups powdered sugar, 1 tsp vanilla. (cake can be frosted frozen) (you may need to add a tiny bit of milk for desired thickness of the frosting)