Recipe: Carrot Cake Bars with Cream Cheese Frosting (with raisins and pecans)

CARROT CAKE BARS

3 large eggs
3 1/2 ounces baby-food strained carrots
3/4 cup packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups grated carrots
1/2 cup raisins
1/2 cup chopped pecans
Cream Cheese Frosting (recipe follows)
Marzipan holly leaves and berries (optional, for garnish, recipe follows)

Heat oven to 350 degrees F. Line a 13x9-inch baking pan with nonstick foil; let foil extend over ends of pan (or grease pan).

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 to 24 minutes, until a wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Spread frosting over cooled carrot cake. Lift foil by ends onto cutting board. Cut crosswise into 6 strips; cut each strip into 4 bars. Decorate each bar with marzipan holly leaves and berries.

CREAM CHEESE FROSTING

3 tablespoons unsalted butter, softened
1 (3 ounce) package cream cheese, softened
1/4 teaspoon vanilla extract
2 1/4 cups confectioner's sugar

In small bowl with mixer on medium, beat butter, cream cheese and vanilla until creamy and fluffy. On low speed, beat in confectioner's sugar until thick and spreadable.

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.

Storage Tip: Store airtight in a single layer in refrigerator up to 1 week, or freeze up to 3 months.

Makes 1 (13x9-inch pan), 24 bars
Source: Woman's Day magazine, November 11, 2009