Frosted Carrot Bars

Preparation info

  • Difficulty

    Easy

  • Makes

    6½ dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cookies are wonderfully moist

Ingredients

  • 4 eggs
  • 2 c. sugar
  • c. salad oil
  • 2 c. sifted flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 3 c. finely grated carrots (9 medium)
  • c. flaked coconut
  • c. chopped walnuts
  • Cream Cheese Frosting

Method

  • Beat eggs until light; gradually beat in sugar. Alternately add salad oil and flour sifted with soda, cinnamon and salt. Mix well.
  • Fold in carrots, coconut and walnuts. Spread evenly in two greased 13 X 9 X 2" pans.
  • Bake in moderate oven (350°) 25 to 30 minutes. Set pans on racks and cool. Spread with Cream Cheese Frosting, then cut in 3 X 1" bars. Remove from pans and place in covered container. Store in refrigerator or freezer.