Melted butter, light corn syrup, dark brown sugar, eggs, vanilla extract, and salt come together for that filling—once the pecan halves are mixed in, all you have to do is pour it into the prepared crust and.
Carrot Cake Iii
These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings.
Recipe Summary Carrot Cake Iii
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.Ingredients | Pecan Pie Cake Bars
4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Info | Pecan Pie Cake Bars
prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
18
Yield:
1 - 9x13 inch cake
