Looking for a carrot cake recipe, we’ve got one here submitted by one of our great customers. This recipe has a couple of secret ingredients, only a few know about these ingredients and lucky for you, we know right where to find some of these ingredients. Who would’ve thought Tangerine Oil and Coconut flakes could be used in Carrot Cake Bars? Sound to good to be true? Not a chance, we are going to make this recipe a not so secret anymore thanks to Shirley.
Carrot cake can come in many different forms, you can make carrot cake, carrot cake cupcakes, carrot cake scones, etc. etc. This is one on the first time we heard of someone making carrot cake bars, but we have to tell you, what a delicious and simple recipe to try at home.
Carrot Cake Bars (tea bread), 5.0 out of 5 based on 1 rating
Makes 9x13 cake ; 2 9x13 bars; 8 mini loaf pans or 2 large loaf pans
Ingredients:
1 1/2 cups oil
2 cups sugar
4 large eggs
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons soda
1 tablespoon grated fresh ginger
1 teaspoon tangerine oil
2 teaspoons cinnamon
1 teaspoon salt
1 lb carrots — grated
1-cup coconut flakes
1 cup golden raisins
1 8oz can crushed pineapple in juice (do not drain)
1 cup toasted pecans — chopped fine
Carrot Cake Bars (tea bread), 5.0 out of 5 based on 1 rating
Preparation:
In large bowl mix flour, baking powder, baking soda, cinnamon and salt, set aside. In another bowl stir together carrots, coconut, raisins, nuts and pineapple. In very large mixing bowl blend oil and sugar very well. Add eggs, one at a time, mixing well, after each. Add dry ingredients and mix well. Stir in remaining ingredients (mixture will be thick) Spray a 9×13 pan with Pam, add mixture and bake at 350 degrees for 50-60 minutes or until pick comes out clean. Small breads and bars I bake for about 35 minutes. Muffins and large loafs would be different . Cool in pan on wire rack. When completely cool, frost with cream cheese frosting, refrigerate, covered These also freeze very well.
Carrot Cake Bars (tea bread), 5.0 out of 5 based on 1 rating
Carrot cake can come in many different forms, you can make carrot cake, carrot cake cupcakes, carrot cake scones, etc. etc. This is one on the first time we heard of someone making carrot cake bars, but we have to tell you, what a delicious and simple recipe to try at home.
Carrot Cake Bars (tea bread), 5.0 out of 5 based on 1 rating
Makes 9x13 cake ; 2 9x13 bars; 8 mini loaf pans or 2 large loaf pans
Ingredients:
1 1/2 cups oil
2 cups sugar
4 large eggs
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons soda
1 tablespoon grated fresh ginger
1 teaspoon tangerine oil
2 teaspoons cinnamon
1 teaspoon salt
1 lb carrots — grated
1-cup coconut flakes
1 cup golden raisins
1 8oz can crushed pineapple in juice (do not drain)
1 cup toasted pecans — chopped fine
Carrot Cake Bars (tea bread), 5.0 out of 5 based on 1 rating
Preparation:
In large bowl mix flour, baking powder, baking soda, cinnamon and salt, set aside. In another bowl stir together carrots, coconut, raisins, nuts and pineapple. In very large mixing bowl blend oil and sugar very well. Add eggs, one at a time, mixing well, after each. Add dry ingredients and mix well. Stir in remaining ingredients (mixture will be thick) Spray a 9×13 pan with Pam, add mixture and bake at 350 degrees for 50-60 minutes or until pick comes out clean. Small breads and bars I bake for about 35 minutes. Muffins and large loafs would be different . Cool in pan on wire rack. When completely cool, frost with cream cheese frosting, refrigerate, covered These also freeze very well.
Carrot Cake Bars (tea bread), 5.0 out of 5 based on 1 rating
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