Carrot Cake Bars with Cream Cheese Frosting
Delicious and moist carrot cake bars topped with creamy frosting, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
Wet Ingredients
- 0.5 cup Unsalted butter, softened Make sure butter is softened for easy mixing.
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Grated carrots Grate finely for better texture.
- 0.5 cup Crushed pineapple, drained Can substitute with applesauce.
- 0.5 cup Chopped walnuts Optional.
Frosting
- 8 oz Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Spread the batter evenly into the prepared baking pan.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan before frosting.
Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until light and well combined.
- Spread the cream cheese frosting evenly over the cooled bars, cut into squares, serve, and enjoy!
Notes
Store in an airtight container and refrigerate for up to a week. Can be frozen for longer storage.