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1
Heat oven to 350.
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2
You'll need a 13x9-inch baking pan lined with nonstick foil; let foil extend over ends of pan.
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3
In large bowl with mixer on medium speed, beat eggs, strained carrots, brown sugar, oil, vanilla, baking powder, cinnamon, allspice and salt until combined.
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4
On low speed, beat in flour until blended.
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5
Stir in grated carrots, raisins, and pecans.
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6
Spread in prepared pan.
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7
Bake 22-24 minutes, until a wooden pick inserted in center comes out clean.
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8
Cool in pan on wire rack.
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9
Cream Cheese Frosting: In small bowl with mixer on medium, beat butter, cream cheese and vanilla until creamy and fluffy.
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10
On low speed, beat in confectioners' sugar until thick and spreadable.
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11
Spread over carrot cake.
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12
Lift foil by ends onto cutting board.
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13
Cut crosswise into 6 strips; cut each strips into 4 bars.
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14
Decorate each bar with marzipan holly leaves and berries.
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15
Marzipan Holly Leaves And Berries: Tint prepared marzipan green for leaves, and red for berries.
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16
Roll out and cut green marzipan with a 1-inch holly leaf cutter.
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17
Roll tiny pieces of red marzipan into small berries.
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18
Place 2 leaves and 3 berries on each bar.
