Reviewed: Sep. 30, 2009

This is delicious. I didn't have a jelly roll pan so I used the biggest cake pan I had.. a little bigger than 9x13.. so I had to adjust cooking time to 40 to 45 minutes. It was more cake-like, moist and everybody loved it. I also used the whipped cream cheese frosting and sprinkled finely chopped pecans over. Thank you.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

This was delicious. I halved the recipe, using 2 jars of baby food carrots and canola oil. I also added more flour and baked it for about 30 minutes in a cake pan instead of the jelly roll so it was more like brownies. I didn't frost it. My toddler loved it! I'm having such a difficult time getting her to eat veggies and this was great. I wish I read the reviews before making it. Next time I'll try some of the healthier substitutions.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wendica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

Maybe had I followed the recipe completely it would have turned out better? I sub for 1c apple sauce to the 1c oil, and only used 1/2 cup of oil. I didnt seem to have a real apparent carrot flavor and was a tad on the eggy side for me.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darling Reagen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2008

Decent recipe. Using jars of baby carrots saves a lot of time and work as well. Took more like 30 minutes (not 20) to bake, and my oven's spot on. I heeded other's advice and substituted some of the oil (canola) with unsweetened applesauce - 1/2 cup to be exact. I'll go more if not all applesauce in the future. Maybe that impacted the bake time? These aren't really 'bars', though - it's more of a carrot sheet cake. Good flavor and moist. Great way to make a large amount for a party and to get kids to eat some carrots.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

j

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

I have made this for several years. I used to take it to work. They fought over the last few pieces. I frost with the Whipped Cream Cream Cheese Frosting on this site.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Margy

Cooking Level: Intermediate

Living In: Ottumwa, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2007

I did not care for this. The taste is very carrot baby food.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TalianDranis

Cooking Level: Intermediate

Living In: Caguas, Caguas, Puerto Rico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2007

Tastes great and has a nice texture-I added 1/2 cup pecans and a 1/2 cup of coconut to the batter-mine took more like 25 minutes to bake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2007

This is such an easy recipe and tastes great too! I used less sugar and added a pinch of nutmeg. I used pecans in the past as well. Cream cheese frosting is a must!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOOG70

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2007

I thought this was an easy and delicious recipe. The flavor is MUCH better the second day, so I'd suggest making it a day ahead. I needed desserts for two different Easter parties, and this recipe made enough for both! I used half egg substitute and half eggs, substituted unsweetened applesauce for half of the oil, and used Splenda instead of half the sugar. No one was the wiser, and the cake was still very moist and flavorful. I topped it with a basic cream cheese frosting. I cut it into squares, and it was definitely more of a cake than a bar. I definitely recommend this quick and simple recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAMALEIGH

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2007

Wonderful when baked in a jelly roll pan, as directed -- they always turn out wonderfully. I tried to make a layer cake for Easter, but will try another recipe next time - mine fell apart when I took them out of the pans.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mrs. C

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2007

Let me say up, this is a very good recipe as far as ease of preparation and taste. For those reasons alone, I gave it 4 stars. But, I could not, in all good conscience, make this recipe as directed because of the high fat and sugar content. I substituted applesauce for the oil and Egg Beaters for the eggs. I used half whole wheat flour and half white flour. I cut the sugar back to 1/2 cup each and used Splenda and Brown Sugar Splenda. I like to be able to serve desserts, but without breaking the bank in terms of calories from sugar and fat. I highly recommend this recipe, but a healthier version of it.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2006

Moist, tasty and definitely a crowd pleaser! I topped these bars with a homemade cream cheese frosting....absolutely wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

triciaullrich

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2005

I served this for a baby homecoming party and it was a hit. This recipe is especially good for those who don't like little bits of anything in their carrot cake. It was just smooth and very tasty. I was even asked for the recipe. Didn't change the recipe a bit either!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

BETDEI

Cooking Level: Intermediate

Living In: Riverside, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2005

This is the best ever carrot cake! Everyone here just loved it. I made a three layer carrot cake out of the recipe with cream cheese icing. Just fabulous!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

KBGIRLY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2005

Pretty decent taste. Very easy...my husband took them to work and the soldiers scarfed them down. I added raisins and chopped pecans to the batter. I would make again because you can't ask for easier carrot cake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DARK89

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2005

These are outstanding! I followed the recipe (ingredient-wise) exactly. I made these with the suggested cooking time the first time and they were way too moist, but very flavorful. I made them again 5 days later and increased the cooking time by 15 minutes and they were PERFECT. Man, these are good. Thanks!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

CATMANIACS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2004

very yummy! I did sub some items like wheat flour for reg. and also I used huney for the sugar. Turned out very moist and yummy. Everyone really loved them. I WILL make again! Thanks!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

RRB21

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2004

Very moist and very easy to make. Great for picnics and BBQs!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Julie T

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2002

My entire family loves this recipe...however we've revised it a bit...we substitute an equal amount of apple sauce for the oil. Makes the cake lighter and drastically reduces the fat calories. Now if we can just make the frosting calorie free!!! : )

Was this review helpful? [ YES ]
28 users found this review helpful

Reviewer:

M_LEGS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2002

This was a very simple carrot cake bar. It took me about 30 minutes for the whole recipe (baking and prep time). It was really easy. It is very tasty too.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

CBOERS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Carrot Cake Bars

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!