How To make Carrot Cake (Bar On)

Carrot Cake Cookie Bars | Pillsbury Recipe

This easy-yet-indulgent twist on carrot cake is a great make-ahead treat! Made with sugar cookies this dessert will have your family coming back for seconds!

Ingredients

1 box (15.25 oz) carrot cake mix with pudding in the mix
1/2 cup unsalted butter, melted
3 eggs, room temperature
2 packages (8 oz each) cream cheese, room temperature
3/4 cup sugar
1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies

Steps
1. Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour.

2. In medium bowl, beat together 1 box (15.25 oz) carrot cake mix, 1/2 cup melted butter and 1 of the eggs. Evenly pat carrot cake batter in bottom of pan.

3. In large bowl, combine 2 packages (8 oz each) cream cheese, 3/4 cup sugar and remaining 2 eggs. Using electric stand or hand mixer, beat on high speed until light, smooth and well combined. Spread cheesecake filling over carrot cake base.

4. With fingers, crumble 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookie dough over top.

5. Bake 35 to 45 minutes or until firm and golden brown. Remove from oven to cooling rack. Cool 20 to 30 minutes. Refrigerate at least 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Carrot cake bars | carrot cake slices |Dessert recipe

Brazilian Carrot Cake | Updated Recipe

Brazilian Carrot cake #shorts #carrotcake #Brazil

Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free

Vegan WFPB Carrot Cake

Wet:

1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth)
2 flax eggs (2 tbls ground flax mixed with 6 tbls water)
¾ cup date syrup
1/4 cup non dairy milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
1 ½ cups grated carrots

Dry:
2 ¼ cup oat flour
1 ½ cup almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
⅛ tsp cloves
¼ tsp nutmeg

Preheat oven to 350.

Line a 9” pan with parchment paper.

In a bowl combine all the wet ingredients and mix.
In a separate bowl combine all the dry ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour batter into prepared pan.
Bake for 25-30 minutes, or until toothpick inserted in the center comes or clean. Allow to cool on rack.

Cream Cheese Frosting (optional

1 ½ cup raw cashews (soaked for min.2 hrs)
½ cup coconut milk or cream
2 tbls lemon juice
6 soft pitted medjool dates
1 tsp vanilla extract

Combine all ingredients into a high-speed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.

Enjoy!

Birthday Carrot Cake

Sorry about the quick ending. I had Birthday priorities! My baby girl turned 18!
Check out @TheBerserkerWoodworker for the killer cutting board!

Low Effort Carrot Cake That Anyone Can Make

This moist (say it with me: moist) carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.

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Recipe:

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