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SANDRA'S CARROT PINEAPPLE ORANGE BARS with CREAM CHEESE FROSTING

A great family favorite y'all adore...


Serves: (12)
Prep: 15 min.
Cook: 30 mins.

INGREDIENTS

2 tablespoons unsalted butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon fine-grained kosher salt
2 large eggs, lightly beaten
¾ cup granulated sugar
1 cup raisins, lightly chopped
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup coconut, grated, and chopped finer
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with oil. Microwave butter  in a microwave-proof glass bowl for 40 seconds, then add with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda & powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice and mix well.

Add small and medium bowl mixtures to the large bowl of dry ingredients; combine (with a spoon).  Add nuts, crushed pineapple, and vanilla and mix just gently to combine (do not over mix).

Add batter to baking dish, and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.  Frost with “Cream Cheese Frosting” (recipe below), and cut into 12 bars (I like to cut my bars in more of a rectangle shape, & for special occasions I decorate with a carrot on top.)

CREAM CHEESE FROSTING
(Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temp.
¼ cup unsalted butter, at room temp.
2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)
1 tablespoon milk (adding more or less, depending on your desired consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

Enjoy!

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Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.


1 comment:

sandra said...

I've tried many variations, but this tends to be our favorite!

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