Carrot Raisin Bars
12 comments
Prep Time: 10 min
Total Time: 1 hour 40 min
Makes: 48 bars
Ingredients:
1 box Betty Crocker SuperMoist carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 container Betty Crocker Rich & Creamy cream cheese frosting
Directions:
Heat oven to 350F (325F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, bottom and sides of 15x10x1-inch pan.
In large bowl, mix cake mix, oil, water and eggs with spoon. Stir in raisins and nuts. Spread evenly in pan.
Bake 18 to 24 minutes (25 to 29 minutes for dark or nonstick pan) or until bars spring back when touched lightly in center. Cool completely, about 1 hour. Spread with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Bake 22 to 27 minutes.
Source: Betty Crocker
by HERB
November 08, 2009
I LOVE carrot cake.I especially love it with a buttercream icing.
reply
report abuse
by CELIASPIVACK
November 08, 2009
You can find the ingredient list for carrot cake mix on the Betty Crocker site. So sad! Way down the list for the "Carrot Flavored Pieces" is some carrot powder. I really like carrot cake and I think the raisins, nuts, and cream cheese frosting are a nice addition, but unfortunately this is NOT carrot cake. Here is a link to the cake mix ingredients:
http://www.generalmills.com/corporate/brands/product_image.aspx?catID=24401&itemID=2036
Here is a link to a REAL carrot cake on the Betty Crocker site to which you can add some raisins:
http://www.bettycrocker.com/recipes.aspx/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667
http://www.generalmills.com/corporate/brands/product_image.aspx?catID=24401&itemID=2036
Here is a link to a REAL carrot cake on the Betty Crocker site to which you can add some raisins:
http://www.bettycrocker.com/recipes.aspx/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667
by NORRIS
November 07, 2009
i think i will make this for dinner tomorrow,looks so good but i know mine will never look so nice as the picture,thanks for sharing the recipe with us
by KCPRUNK
November 07, 2009
recipes that use that big pan are the greatest! Lots
to taste 'test.'
to taste 'test.'
by HEARTANDROSES
November 06, 2009
My daughter loves carrot cookies and carrot cake so I need to try these for sure. Thanks!
by FOURCATFAM
November 06, 2009
Sorry to get back everyone so long after the recipe has past....but if interested, I made the apple pecan coffeecake that was posted the other day and changed it to make it diabetic friendly. I've made it twice now, made different changes both times. Today's cake was superb and definitely the best. I posted the changes in the comment section for that recipe now if anyone wanted to try a different variation.
by DIANATX
November 06, 2009
Try dried cranberries in place of rasins. It is better that good!!
by OKBYE9085
November 08, 2009
I don't eat raisins, blargh, but I do like Craisins. The cherry flavored ones especially. I usually use those instead of raisins.
by ROCKARIA
November 06, 2009
I always substitute cranberries when a recipe calls for raisins. Cranberries are more "friendly" to me than raisins.
by DEBBIERAE
November 06, 2009
Cranberries sound great! I'm not a big fan of canned cream cheese icing, will probably just make my own.
by CARRIEERIC
November 06, 2009
Sounds very good...but I would have to make my servings larger... :)
by CELIASPIVACK
November 06, 2009
I think a box of cake mix is supposed to make 24 cupcakes?? That would mean a serving is half a cupcake size. I think CARRIEERIC may be on to something.
Go back to the Main Page of the Archives.
Do you have a Helpful Hint of your own?
Tell us about it and we might publish it.
Do you have problem? Maybe we can help.
Click Here to tell us about it.
Optional Offers
Check the boxes next to the offers you are interested in and click the Get Special Offers
button at the bottom of the page.
