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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
2
In large bowl, beat bar ingredients with electric mixer on medium speed until well blended. Spread evenly in pan.
3
Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4
In medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting evenly over cooled bars. Store covered in refrigerator.
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A thick cream cheese frosting is the go-to finish for carrot cake, but for a lighter approach glaze with an orange icing: mix powdered sugar with a few teaspoons of fresh orange juice and a little grated zest until the right consistency for drizzling on top of cake.
Serving a smaller crowd? Our classic Carrot Cake recipe is top-rated and serves 12 people.
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Nutrition Facts are not available for this recipe
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