The Tailgater's Handbook Carrot Cake Bar Recipe


1 Cup flour

1/2 Cup whole wheat flour

1 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped pecans

3/4 cup canola oil

1 Cup packed light brown sugar

2 large eggs

1 tsp. vanilla extract

2 Cups carrots, cut into 1/2 inch pieces


6 oz. softened cream cheese

1 Cup confectioners sugar sifted

1 Tbsp. fresh lemon juice

1/2 tsp. grated nutmeg

1/2 tsp. vanilla extract

2 Tbsp. finely chopped pecans


Preheat oven to 350.  Lightly butter a 13/9 baking dish. Combine flours, cinnamon, baking powder, nutmeg and salt in a large bowl; add the pecans; stir to blend.  Place the oil, brown sugar, eggs and vanilla in the bowl of your food processor.   Process until blended then gradually add the carrots through the feed tube while the motor is running. Process until the carrots are finely chopped.  Pour the carrot mixture over the dry ingredients and stir until well blended.  Spread the batter into the prepared dish and bake for 35 minutes, or until the edges pull away from the sides and you can place a tooth pick into the middle and it comes out dry.  Cool on a wire rack.

To make the frosting beat the cream cheese and conf. sugar until smooth.  Add the lemon juice, nutmeg and vanilla.

Spread the frosting over the cooled bars and then sprinkle with chopped pecans.  Cut into bars. Decorate each with an icing orange carrot with green leaves. Or decorate each with a college "letter" symbol, like an H for Harvard or make little carrots as shown.

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