Description
Deliciously moist and spiced carrot cake bars topped with creamy smooth cream cheese frosting, perfect for a quick dessert or snack. These bars combine grated carrots, crushed pineapple, and warm spices for a classic carrot cake flavor in an easy-to-serve bar form.
Ingredients
Scale
For the Carrot Cake Bars
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper to prevent sticking and allow easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined to ensure an even distribution of leavening and spices in the batter.
- Combine Wet Ingredients: In a large bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well incorporated, creating a sweet and moist base for the batter.
- Add Carrots and Pineapple: Stir in the finely grated carrots and drained crushed pineapple into the wet mixture to add moisture, sweetness, and flavor.
- Combine Mixtures: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, being careful not to overmix which can result in a dense texture.
- Incorporate Nuts: Fold in the chopped walnuts or pecans if using, to add crunch and nutty flavor to the bars.
- Bake the Bars: Spread the batter evenly into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are fully baked.
- Cool the Bars: Allow the bars to cool completely in the pan on a wire rack to firm up before frosting.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and fluffy. Then add powdered sugar, vanilla extract, and a pinch of salt and beat until the frosting is creamy and well blended.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars, ensuring full coverage.
- Chill and Serve: Chill the frosted bars in the refrigerator for 15 minutes to set the frosting, then slice into 16 bars with clean cuts for serving.
Notes
- You can omit the nuts or substitute them with raisins or shredded coconut to customize texture and flavor.
- Store the carrot cake bars in the refrigerator for up to 5 days to maintain freshness and prevent the frosting from spoiling.
