My mum made these when we were young to get us to eat more vegetables. The secret is using the baby food carrots, if really serving to young children I would leave out the nuts.
Bugs Bunny has no clue what he's missing! Incredibly moist and delicious. Next time though I'll halve the frosting recipe, as I had quite a bit left over. - 14 Aug 2002 (Review from Allrecipes USA and Canada)
Even though I made some changes to this recipe (after reading all the reviews) I just have to give it 5 stars because I would not have been able to come up with something so incredibly good without the original recipe. Here are the changes I made: couldn't find a 7 1/2 oz jar of babyfood so I used 2-4 oz. jars of baby carrots. I only used 1/2 c of canola oil since I had many times substituted applesauce for all the oil in a recipe, and only made 1/2 a recipe of the frosting using 1/3 less fat cream cheese. That made plenty of frosting. Also FYI, about 2 medium carrots, chopped in my mini food processor made 1/2 c. It may just be my oven, but I had to bake it for a total of 35 minutes before the cake tester came out clean. The end-product is a cake rather than a cookie, very moist, very delicious! I store this in the refrigerator due to the cream cheese in the frosting. Thank you, Star! - 22 Jan 2007 (Review from Allrecipes USA and Canada)
I've gotten nothing but rave reviews about this cake. It's really more of a carrot cake than carrot bars, but who cares?! It's delicious -- and you'll get the funniest look when folks find out that baby food is the "secret!" - 22 Sep 2000 (Review from Allrecipes USA and Canada)