Pinterest

1K
Save

1K
Print

4K
Facebook

230
Email

244

Carrot Cake Bars

8 Ratings

8 Comments

Prep 15 min
Total 1 hr 30 min
Ingredients 7
Servings 12

One of our favorite cakes turns into easy-to-eat bars. Don’t skimp on the cream cheese frosting! ...MORE+ LESS-

Roxana Yawgel

June 13, 2014

Ingredients

package Pillsbury™ Big Deluxe™ refrigerated oatmeal raisin cookies

package (8 oz) cream cheese, softened

1 1/2

cups finely shredded carrots

1/2

teaspoon ground cinnamon, if desired

egg

3/4

cup chopped walnuts

1 1/2

cups cream cheese frosting

Steps

Hide Images

1

Heat oven to 375°F. Line 8-inch square pan with cooking parchment paper.
2

Remove cookie dough from package; let stand at room temperature about 5 minutes.
3

In large bowl of stand mixer with paddle attachment, break up cookie dough. Add cream cheese; beat on low speed until blended. Add carrots, cinnamon and egg; stir to combine. Fold in walnuts. Spoon mixture into pan; spread evenly.
4

Bake 27 to 29 minutes or until toothpick inserted in center comes out clean. Do not overbake or bars will become dry. Remove from oven; cool in pan on cooling rack about 45 minutes.
5

Spread cream cheese frosting over cooled bars. Cut into 4 rows by 3 rows or 4 rows by 4 rows.

Expert Tips

It’s very important that both the cream cheese and the cookie dough to be at room temperature. I suggest the cream cheese to be left out at least 30 minutes before using it.
For a festive look, add some colorful candy sprinkles to the top of the bars.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 8g 42% Trans Fat 1 1/2g
Cholesterol: 35mg; 12%
Sodium: 250mg; 10%
Potassium: 125mg; 4%
Total Carbohydrate: 52g; 17%
Dietary Fiber 1g 6% Sugars 37g
Protein: 4g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;