JAMIE'S CARROT BARS

jamie Beecham

By
@jamie4cakes

Whipped this recipe up in my head this morning while having my coffee. I needed something to submit in a carrot contest this week so here it is and I hope someone will try it and like it too.
They are a simple delightful treat and so very different. I would suggest serving them in small bite size pieces and serve on buffet for bridal showers, baby showers, wedding receptions or even for a tea party.
You can cut in large squares and serve for a nice dessert.
Remember the longer stored in the refrigerator the tastier they will be by picking up the tart lemon and pineapple flavor.


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Comments:

Prep:

20 Min

Ingredients

CRUST, 9X13 PAN, BAKE ON 325°

1 c
all purpose flour
3 Tbsp
brown sugar
1
8 oz. cream cheese softened
1 stick
butter room temp
2 tsp
ground cinnamon
1 c
walnuts

FILLING

2 can(s)
sweetened condensed milk,14oz. cans
6
egg yolks
1/4 c
lemon juice
1 1/2 c
grated and chopped carrots
2 c
crushed pineapple in 100% juice, drained
2 Tbsp
grated lemon rind

Directions Step-By-Step

1
Crust: cream the butter and cream cheese together, then add in the brown sugar, cinnamon and flour, mix well,then add walnuts stir and pour in a 9x13 pan. Spread evenly and bake at 325°f for 12 minutes. Remove from oven and set aside.
2
Filling:
Separate the eggs and discard the whites. Mix the sweetened condensed milk with the egg yolks till blended. Add in the lemon juice and mix.
3
I bought grated carrots then put in my mini chopper and chopped fine. Drain the pineapple and discard the juice.
Now add the carrots, crushed pineapple, lemon rind and mix well.
4
Pour over the crust and bake for 15 minutes in a 325°f oven. Let stand at room temp for about an hour. Refrigerate until completely cold.
Slice in bars the size you would want to serve.

About this Recipe

Course/Dish: Desserts, Other Desserts
Other Tags: Quick & Easy, Healthy
Hashtag: #parties