Baby Food Carrot Bars

    30 minutes

    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.

    14 people made this

    Serves: 24 

    • 1 cup (220g) white sugar
    • 3/4 teaspoon ground cinnamon
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 3/4 cup (185g) vegetable oil
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 cup (125g) plain flour
    • 225g baby-food carrots
    • 1/2 cup fresh carrots, pureed
    • 1/4 cup sultanas
    • 1/4 cup chopped walnuts, optional
    • Icing
    • 375g cream cheese, softened
    • 65g butter, softened
    • 2 cups (340g) icing sugar
    • 2 teaspoons vanilla essence

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the bicarbonate of soda, salt and flour. Stir in the baby carrots, raw carrots, sultanas and walnuts. Mix well.
    2. Bake in a greased and floured 23x33cm cake tin at 180 degrees C for 20 minutes. Check after 20 minutes by inserting clean knife into centre. Knife should come out clean. Cool thoroughly before cutting.
    3. Icing: Cream together the cream cheese, butter, icing sugar and vanilla. Cover cooled bars.

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    Reviews and Ratings
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    Reviews in English (10)


    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)