Vermont Harvest of the Month
  • Get Started
    • VTHOM 101
    • Educator
    • Food Service
    • Farmer
    • Retailer
    • Individual & Family
    • Take the Pledge
    • About HOM >
      • Partners
      • Team
      • Pledgers >
        • Pledger Spotlights
  • Monthly Materials
    • 2023 Calendar
    • January 2023 | Beets
    • February 2023 | Carrots
    • March 2023 | Maple Syrup
    • April 2023 | Whole Grains
    • May 2023 | Mixed Greens
    • June 2023 | Eggs
    • July 2023 | Cucumbers
    • August 2023 | Berries
    • September 2023 | Peppers
    • October 2023 | Apples
    • November 2023 | Winter Squash
    • December 2023 | Sweet Potatoes
    • Archive
  • Resources
    • Recipes
    • Downloads
    • Submit Taste Test Results
    • Across the Country
    • Even More
  • Contact
  • Shop
  • Blog

RECIPES

Honey Carrot Bars

3/29/2016

0 Comments

 

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

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk the eggs, then mix in the oil, honey, and vanilla.
3. Add the flours, cinnamon, and baking soda and mix until well-combined. Stir in the carrots and nuts.
4. Grease and flour a baking pan and spread batter evenly in the pan. Sprinkle the top with oats.
5. 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 12x12 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

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk the eggs, then mix in the oil, honey, and vanilla.
3. Add the flours, cinnamon, and baking soda and mix until well-combined. Stir in the carrots and nuts.
4. Grease and flour a baking pan and spread batter evenly in the pan. Sprinkle the top with oats.
5. 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
 


Print Friendly and PDF
Print Friendly and PDF
0 Comments



Leave a Reply.

    SEARCH

    Categories

    All
    Apples
    Beef
    Broccoli
    Cabbage
    Cantaloupe
    Carrots
    Cauliflower
    Chickpeas
    Cucumbers
    Dairy
    Dark Green Vegetable
    Dessert
    Dip
    Fall
    Hummus
    Kale
    Maple Syrup
    Melons
    Parsnips
    Red & Orange Vegetable
    Salad
    Salsa
    Slaw
    Soup
    Summer
    Sweet Peppers
    Sweet Potatoes
    Swiss Chard
    Tomatoes
    Winter
    Winter Squash

    RSS FEED

    RSS Feed

   LET'S CONNECT!
Picture
Picture

Sign up for our mailing list!

* indicates required

Picture
      Website by Dark Roast Designs & White Birch Creative
Picture

Contact Us | Terms of Use
© 2022 Vermont Harvest of the Month