KQ: Day Eight

Carrot Cake Bars with Cream Cheese Buttercream

HOPPY EASTER, EVERYONE!! Traditionally, my entire family converges at my parents house every Easter Sunday for lunch/dinner and a HUGE Egg Hunt. Their home has always been a place for anyone and everyone with nowhere to go on the holidays to attend. Their doors and their arms have always been open to anyone who needed them. Covid – 19 has taken that away from us this year. Tomorrow, I will prepare a not so traditional Easter meal for my family. My children will wake up to find their Easter Baskets and then… well…nothing. We won’t be getting dressed up in our Easter Sunday Best. We won’t be piling in the car with our dishes to take to Nana & GrandDad’s house. We won’t be getting family photos in the backyard taken by my wonderfully talented sister. We won’t be watching our children hunt for eggs in the same yard I once hunted for them too. Covid-19 has taken more than just my freedom to leave my home. It has taken away the opportunity to continue with tradition and make special memories with my family. It has stolen pieces of time that we will never get back.

To overcome my heartache over this I will use a mantra I’ve heard my entire life: Just For Today.

Just For Today…

… I’m going to be thankful for the health of my family.

… I’m going to be grateful for my sisters and my Mom and our Saturday morning baking sessions.

… I’m going to be thankful for those employed in essential careers that are working their tails off to keep saving lives and feed the masses too!

… I’m going to be grateful for my Dad coming this morning to till my garden area for our vegetable garden this season.

… I’m going to wipe away my tears over missed Easter memories with my family this year and be grateful for the opportunity to create different ones.

Just For Today … I’m going to grab a cup of coffee and make these amazing Carrot Cake Bars for my family to enjoy on Easter Sunday!

Ingredients

2 cups butter melted
4 cups brown sugar packed
4 eggs
4 tsp vanilla
3 1/2 cups AP flour
1 tsp baking powder
1 tsp salt
1 TBSP ground cinnamon
1/2 tsp nutmeg
1 cup shredded carrots
1/2 cup raisins *optional*
1/2 walnuts *optional*

**Note: This recipe is doubled: It will make 2 – 13x9x2 pans or 1 – 16x12x2 pan. ** My family devours these so I always make a double batch.

Instructions

Step 1: Combine melted butter and brown sugar in a large mixing bowl, stir until well combined.

Step 2: Add eggs and vanilla. Stir until smooth.

Step 3: Add sifted flour, baking powder, salt, cinnamon and nutmeg. Stir until well combined.

Step 4: Fold in carrots, raisins & walnuts.

Step 5: Evenly divide batter into two standard 13x9x2 baking pans (or one 16x12x2 pan), lined with parchment and lightly greased.

Step 6: Bake at 350°F for 35-45 minutes or until golden brown on the edges.

Cream Cheese Buttercream