HONEY CARROT BARS
Food Service Version
Yield
120 small bars, or ~100 large
Ingredients
10 eggs
2 1/2 cups canola oil
2 1/2 cups honey
2 1/2 tsp vanilla
3 1/3 cups all purpose flour
3 1/3 cups whole wheat flour
5 tsp cinnamon
2 tsp salt
3 tsp baking soda
1 Tbsp baking powder
10 cups carrots, shredded
10 Tbsp rolled oats
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the eggs, then mix in the oil, honey, and vanilla.
- Add the flours, cinnamon, and baking soda and mix until well-combined. Stir in the carrots and nuts.
- Grease and flour a baking pan and spread batter evenly in the pan. Sprinkle the top with oats.
- Bake for ~20 minutes until a toothpick inserted into the center of the bars comes out clean. Let cool before cutting.
Home Version
Yield
One 12×12 cake pan (~15 large bars)
Ingredients
2 eggs
1/2 cup canola oil
1/2 cup honey
1/2 tsp vanilla extract
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp cinnamon
2 tsp baking soda
2 cups carrots, shredded
1/2 cup walnuts, chopped
2 Tbsp rolled oats (not instant)
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the eggs, then mix in the oil, honey, and vanilla.
- Add the flours, cinnamon, and baking soda and mix until well-combined. Stir in the carrots and nuts.
- Grease and flour a baking pan and spread batter evenly in the pan. Sprinkle the top with oats.
- Bake for ~20 minutes until a toothpick inserted into the center of the bars comes out clean. Let cool before cutting.
Source: Take-A-Break: Recipes from the Kitchen at College of the Atlantic
