Carrot Cake Bars with Cream Cheese Frosting
Soft spiced carrot and pineapple bars topped with tangy cream cheese frosting.
Equipment
- 9 by 13 inch baking pan
- Box grater
- Electric mixer
- Parchment paper
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder plus 1/2 tsp more
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter softened, for the bars
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 1 tsp vanilla extract for the batter
- 2 cup finely grated carrots
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts optional
- 8 oz cream cheese softened, for the frosting
- ½ cup unsalted butter softened, for the frosting
- 2 cup powdered sugar
- 1 tsp vanilla extract for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease a 9 by 13 inch pan, and whisk the flour, leaveners, salt, and spices together.
- Cream. Beat the butter with both sugars until fluffy, then add the eggs one at a time and the vanilla.
- Mix. Stir in the dry ingredients until just combined, then fold in the carrots, pineapple, and walnuts if using.
- Bake. Spread the batter in the pan and bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool. Cool the bars completely in the pan, about 45 minutes.
- Frost. Beat the cream cheese and butter smooth, mix in the powdered sugar and vanilla, spread over the bars, and cut into squares.
Notes
Substitutions: Swap the crushed pineapple for unsweetened applesauce and leave out the walnuts.
Tips: Grate the carrots finely, drain the pineapple, and cool the bars fully before frosting.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months. Nutrition does not include the optional walnuts.