This is our original carrot snack bar recipe, with full measures of butter and sugar, but sometimes there's no substitute! Studded with coconut, raisins and pecans, they're a delicious snack anytime.
The bars will keep, stored in an airtight container, for up to 4 days.
Trying to reduce sugar and butter in your baking? Try this updated version of these delicious bars.
unbleached all-purpose flour
whole wheat pastry flour
1 0.33333 cup
light brown sugar (packed)
sweetened shredded or flaked coconut
grated carrots (firmly packed)
Earthbound Farm Organic Raisins
melted unsalted butter (1 stick)
pure vanilla extract
Position a rack in the middle of the oven and preheat to 350 degrees F.
Butter the bottom and sides of a 7 x 11-inch rectangular or a 9-inch square baking pan, then line the bottom with a piece of parchment paper. Butter the paper and set the pan aside.
Place the flours, sugar, cinnamon, baking powder and salt in a large bowl and whisk to combine. Add the coconut, carrots, raisins and pecans, and stir to blend. In another bowl, whisk together the eggs, oil, butter and vanilla. Add to the flour-carrot mixture and stir to combine.
Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Let the pan cool on a wire rack for 15 minutes, then turn out and let the cake finish cooling on the rack. Cut into 12 bars to serve.
Calories per serving: 440, Fat 26 grams, Cholesterol 55 mg, Sodium 220 mg, Carbohydrates 51 grams, Fiber 4 grams, Sugars 31 grams, Protein 5 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 35%, Vitamin C 2%, Calcium 10%, Iron 10%.