Hey there– Carrot cake has been around for a long time. I wonder whoever thought to dump cups of shredded carrot into cake batter. It doesn’t seem quite like a rational thing to do– but lucky for us, the results were pretty amazing! And then, of course, there’s the matter of the genius who decided to add on the cream cheese frosting. So thanks to the inventive cook who first pulled a carrot cake from the oven… We are indebted.
CARROT CAKE BARS
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 cup canola oil
1 1/2 cups grated carrots (about 3)
Stir together the flour, sugar, baking powder, salt and cinnamon. The mix in the oil, carrots and eggs. Scrape the batter into a 10″x7″ baking dish that has been sprayed with cooking spray.
Bake it up at 350 degrees for 30 to 35 minutes, until the cake is firm to the touch.
With an electric mixer beat together all 4 ingredients until they are thoroughly blended. Spread on to the cooled cake.
1/2 cup sugar
1 cup chopped pecans
Stir the pecans and sugar together in a non-stick skillet over medium heat until the sugar melts and turns caramel color. When the nuts are all coated with the melted sugar, spoon them out on to a piece of foil and let them cool before you touch those hot things!! When they are cooled, sprinkle them on the cake.