Carrot Cake Bars

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 24
• 3 large eggs
• 3 1/2 ounces baby food strained carrots
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 3/4 cups all-purpose flour
• 2 cups grated carrots
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 3 tablespoons unsalted butter, softened
• 3 ounces cream cheese, softened
• 1/4 teaspoon vanilla extract
• 2 1/4 cups confectioners' sugar
• marzipan holly leaves and berries (see below)

Recipe

• 1 heat oven to 350. you'll need a 13x9-inch baking pan lined with nonstick foil; let foil extend over ends of pan.
• 2 in large bowl with mixer on medium speed, beat eggs, strained carrots, brown sugar, oil, vanilla, baking powder, cinnamon, allspice and salt until combined. on low speed, beat in flour until blended. stir in grated carrots, raisins, and pecans. spread in prepared pan. bake 22-24 minutes, until a wooden pick inserted in center comes out clean. cool in pan on wire rack.
• 3 cream cheese frosting: in small bowl with mixer on medium, beat butter, cream cheese and vanilla until creamy and fluffy. on low speed, beat in confectioners' sugar until thick and spreadable. spread over carrot cake.
• 4 lift foil by ends onto cutting board. cut crosswise into 6 strips; cut each strips into 4 bars. decorate each bar with marzipan holly leaves and berries.
• 5 marzipan holly leaves and berries: tint prepared marzipan green for leaves, and red for berries. roll out and cut green marzipan with a 1-inch holly leaf cutter. roll tiny pieces of red marzipan into small berries. place 2 leaves and 3 berries on each bar.