Baby Carrot Bars Recipe -
Baby Carrot Bars Recipe

Baby Carrot Bars

Recipe by  

"My mother would make these when we were young! They are very moist! The secret is in the baby food!"

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Ingredients Edit and Save

Original recipe makes 13 x 9 inch pan Change Servings


  1. Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
  2. Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
  3. To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2004

Bugs Bunny has no clue what he's missing! Incredibly moist and delicious. Next time though I'll halve the frosting recipe, as I had quite a bit left over.

Most Helpful Critical Review
Feb 16, 2004

On the positive side, these bars had great flavor, and the icing was terrific, but I wasn't impressed overall. The texture of the bars was way too mushy,it reminded me of baby food. The icing needs also to be cut in half.


13 Ratings

Jan 22, 2007

Even though I made some changes to this recipe (after reading all the reviews) I just have to give it 5 stars because I would not have been able to come up with something so incredibly good without the original recipe. Here are the changes I made: couldn't find a 7 1/2 oz jar of babyfood so I used 2-4 oz. jars of baby carrots. I only used 1/2 c of canola oil since I had many times substituted applesauce for all the oil in a recipe, and only made 1/2 a recipe of the frosting using 1/3 less fat cream cheese. That made plenty of frosting. Also FYI, about 2 medium carrots, chopped in my mini food processor made 1/2 c. It may just be my oven, but I had to bake it for a total of 35 minutes before the cake tester came out clean. The end-product is a cake rather than a cookie, very moist, very delicious! I store this in the refrigerator due to the cream cheese in the frosting. Thank you, Star!

Jan 10, 2004

I've gotten nothing but rave reviews about this cake. It's really more of a carrot cake than carrot bars, but who cares?! It's delicious -- and you'll get the funniest look when folks find out that baby food is the "secret!"

Jan 10, 2004

Half the icing was enough. Very good.

Jan 10, 2004

I brought it to work and it was a big hit. Very moist and easy to make. This is a keeper.

Feb 10, 2010

I made this yesterday for my son's 1 year birthday cake and it was delicious! The only changes I made was that I make my own baby food for him, so I used homemade cooked mashed carrots. Also, I halved the icing recipe, but it was still a bit too much for our taste, so I will try less next time--it was delicious though!

Nov 28, 2006

I made this recipe for friends and they loved it too. It was moist and the frosting was awesome. The kids love it too. the base recipe would be good for banana bars as well.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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