Ingredients:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup finely chopped pecans
3/4 cup vegetable oil
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups carrots, cut into 1/2 inch pieces
2 (3 ounce) packages cream cheese, softened
1 cup confectioners’ sugar, sifted
1 tablespoon fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
2 tablespoons finely chopped pecans
Directions:
Preheat the oven to 350 degrees F.
Lightly butter a 13 x 9- inch baking pan.
TO MAKE THE BATTER: Combine the flours, cinnamon, baking powder, nutmeg and salt in a large bowl; add the pecans; stir to blend.
Place the oil, brown sugar, eggs and vanilla in the bowl of a food processor.
Process until blended.
With the motor running, gradually add the carrots through the feed tube; process until the carrots are finely chopped.
Pour the carrot mixture over the dry ingredients; stir until well blended.
Spread the batter in the prepared pan.
Bake for 35 minutes, or until the edges pull away from the sides of the pan.
Cool o a wire rack.
TO MAKE THE FROSTING: Beat the cream cheese and confectioners; sugar utill smooth.
Add the lemon juice, nutmeg and vanilla.
Spread the frosting over the cooled bars.
Sprinkle with the finely chopped pecans.
Let stand for about 1 hour before cutting into bars.
Makes 24 bars.
A to Z Bar Cookies.
Servings: 24
Time preparation: 15 min.
Time total: 50 min.