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Title: Tara Frosted Honey Bars
Categories: Cake
Yield: 1 Cake
| AMERICAN MEASUREMENTS | ||
| 1 1/2 | c | All-purpose flour |
| 1 | c | Butter; melted |
| 1 | c | Honey |
| 3 | Eggs | |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 3/4 | ts | Salt |
| 1 1/2 | c | Shredded carrots (3 med) |
| 3/4 | c | Chopped walnuts |
| FROSTING | ||
| 1 | c | Powdered sugar |
| 8 | oz | Cream cheese; softened |
| 1 | ts | Milk |
| 1 | ts | Vanilla |
This is a close cousin to carrot cake, but simpler and more moist.
Preheat oven to 350 degrees F. Grease a 15-by-10-inch jellyroll pan.
In a large bowl combine flour, butter, honey, eggs, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed. 1 to 2 minutes on low speed of an electric mixer. Stir in carrots and nuts.
Pour into prepared pan and bake for 20 to 25 minutes, or until top springs back when touched lightly in center. Cool Completely.
Combine powdered (confectioners) sugar, cream cheese, milk and vanilla. Beat on medium speed of electric mixer, scraping bowl often, until smooth, 1 to 2 minutes.
Frost cooled cake, cut into bars. Store covered in the refrigerator. Makes 25 bars.
Source: From the Tara Beekeepers Association; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 11-28-97 (13:04) The Once And Future Legend (1) Cooking
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