Everyone knows that I love to make holidays special. I do like to make a big deal of them and I don’t mind a little extra fuss for my family…I want them to have special memories of each and every holiday. I also want to be able to enjoy the day with them though, and not be slaving away in the kitchen all day.
Easter can be one of those holidays that involves a lot of cooking. All families have their expectations of the Easter food that’s dear to their hearts…ham, potato gratin, hot cross buns…so many wonderful Easter foods to behold. BUT somebody’s got to cook all of that and it’s a big job.
That’s where my Carrot Cake Bars come in handy.
These festive little bars are a snap to make and are a perfect accompaniment to your Easter table. If you are going somewhere else for the holiday, bake these up in a jelly roll pan that has a lid and tote them along to wherever you need to go. They’re a cute idea for a church pot luck or even to go along with a picnic lunch.
I hafta laugh a little bit because when I took these photos today it was a complete downpour…angry black sky, lightning, ginormous rain drops, the whole thing. The lighting was non-existent, but we had to do what we had to do, so forgive me that the pictures aren’t perfect. Still though, I think the cuteness of this dessert is still apparent!
There are ladies in my cooking contest group that are so talented with cake decorating that it makes my head spin. Not only do you need a steady hand to pull off the ornate decorating techniques they do, but you have to have ten lifetimes of patience and zen. THAT IS NOT ME.
My cute little carrots are simply one squiggle with orange frosting and three little lines of green, all piped out of a regular old zip top freezer bag-no pastry tips, special bags, grommets, or other doodahs. Aint nobody got time for that around here.
These fun bars start with a Betty Crocker Carrot Cake Mix. We reduce the liquid added to make the batter more like a brownie mix…the bars will come out dense and chewy. Raisins and white chocolate chips are added to the batter before it’s spread into an 8 X 12 inch jelly roll pan and baked.
The delicious and cute as a button bars are finished with a scratch-made cream cheese frosting.