Carrot Bars

4 eggs
2 cups sugar
1-1/2 cups vegetable oil
3 small jars carrot baby food (or 1-1/2 cups finely pureed cooked carrots)
2 cups flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon

Cream Cheese Frosting:
4 oz. cream cheese, softened
1/2 tsp. vanilla extract
1/2 cup butter, softened
1-3/4 cups sifted powdered sugar

Preheat oven to 350 degrees. In a mixing bowl, beat the eggs, sugar, oil and carrots until well blended. Fold in the flour, baking soda, salt and cinnamon. Pour the batter into an 11 x 17-inch jelly roll pan and bake at 350 degrees for 20-25 minutes or until the center springs back when touched. Cool before frosting. A regular 9 x 13 pan can be used but then it will be more cake-like instead of bar-like.

Blend all frosting ingredients until smooth. Spread on the cooled carrot bars. Let the frosting "set" before cutting into bars.

Yields 24 bars.

From Penzeys Spices catalog, Fall 2010, p. 16.