Recipe by Elana Preston
"Moist and tasty...with coconut, orange, and carrots."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
mashed cooked carrots
1 1/2 cups
The hardest part is zesting and juicing the orange, which is really no sweat! I brought these to a party and they were the first dessert to go! Everyone thought that they were pumpkin, though! I used baby food carrots because they are already cooked and mashed...much easier! Really yummy, but a little sticky...
These are horrible. A doughy, lumpy, mess. Not a cookie, really, just a flat plank of not very tasty un-risen cake, with a runny orange glaze. Don't waste your money or your time.
I had a hard time rating this since I modified it a bit. Because of the complaints about the glaze, I used the Simple Orange Glaze from this site instead of making the glaze called for in the recipe. I followed the cake part to a T. The cake itself is not all that sweet, but it is good. Without the glaze it has more of a muffin taste than a dessert. I gave it 4 stars based on how I made it, with an alternative glaze, not based on the recipe as written with cake and glaze. I'd probably give the cake alone 3 stars.
I think this has way too much glaze. I'd probably cut the confectioner's sugar down to 1 cup, maybe even 3/4 cup. The glaze just puddled on top of the bars in the dish. I ended up taking a skewer and poking holes in the top so that it could penetrate the cake. The bars are really sticky, but I think that's just because there's so much glaze IMO. To my surprise, there wasn't a whole lot of carrot flavor in this, and I don't think it would hurt to add some finely shredded carrot to the batter. The predominant flavor is orange. FYI, it took about five medium carrots to yield 1 cup of mashed carrot. The coconut adds a nice texture to these very moist and rich bars.
Gone in 60 seconds! The whole 11x7"pan!
This recipie was delicious, I made it in a smaller pan so it turned out more of a cake. The cake itself is such a lovely taste, definitly a winner. My only negative is the 'icing' don't get me wrong, its one of the best icings ive tasted, but it was runny. I think next time I will add double the icing sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 59
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make deliciously decadent no-bake treats.
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
See how to make simple, scrumptious blueberry bar cookies.