“Store Tip: Store airtight in a single layer in refrigerator up to 1 week, or freeze up to 3 months. I found these bars at Woman's Day magazine. I have not tried this recipe. I'm posting this for safe keeping. I do not plan on making the frosting or using the Marzipan.”
READY IN:
42mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  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.

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