Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil; extend foil over edges of pan. Spray foil with nonstick spray; set aside. Combine raisins and orange juice in a small bowl. Microwave on HIGH 1 minute. Let stand until raisins are soft; do not drain.
Our Test Kitchen's favorite recipe for carrot cake bars. Why do we love it? Because you can pick up a package of pre-shredded carrots instead of shredding them yourself! Oh, and because of the cream cheese frosting.
Servings and Ingredients
|1 c. golden raisins|
|¼ c. Hy-Vee 100% orange juice|
|2 c. Hy-Vee all-purpose flour|
|1 tbsp. pumpkin pie spice|
|2 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee salt|
|3 c. fresh carrots, shredded, or 1 (10-oz.) bag pre-shredded carrots|
|¾ c. Hy-Vee granulated sugar|
|¾ c. Hy-Vee light brown sugar, packed|
|½ c. Hy-Vee vegetable oil|
|4 tsp. Hy-Vee vanilla extract, divided|
|4 Hy-Vee large eggs|
|2 (8-oz. each) Hy-Vee plain cream cheese, softened|
|1 ½ c. Hy-Vee powdered sugar|
|1 package(s) Hy-Vee chopped pecans, for garnish|
|1 orange, zested, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- 9x13-inch baking pan
- Aluminum foil
- Small microwave-safe bowl
- 2 medium bowls
- Large bowl
- Wooden toothpick
- Wire cooling rack
- Electric mixer
Combine flour, pumpkin pie spice, baking soda, and salt in a medium bowl; set aside. Beat carrots, granulated sugar, brown sugar, oil, and 2 teaspoons vanilla in a large mixing bowl. Beat in eggs one at a time. Stir in flour and raisin mixtures. Pour batter into prepared pan. Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool cake in pan on a wire rack.
For Frosting, place cream cheese and remaining 2 teaspoons vanilla in a medium mixing bowl. Beat with an electric mixer on medium until light and fluffy. Gradually beat in powdered sugar until well combined.
Spread bars with cream cheese frosting. Sprinkle with pecans and orange zest. To serve, use foil to lift uncut bars out of pan. Place on a cutting board; cut into bars. Store, covered, in refrigerator for up to 5 days.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 60mg
- Sodium: 340mg
- Total Carbohydrates: 43g
- Protein: 4g