Description
These Carrot Cake Bars with Cream Cheese Frosting are a delightful twist on classic carrot cake, featuring moist grated carrots, crushed pineapple, and warm spices baked into a tender bar. Topped with a luscious cream cheese frosting, they make a perfect treat for any occasion, offering the familiar flavors of carrot cake in a convenient, easy-to-serve format.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients and Add-ins
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to prevent sticking and allow easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside for later use.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and well-combined, which helps to aerate the batter.
- Add Wet Ingredients: Beat in the eggs one at a time to ensure full incorporation. Then add the vanilla extract, mixing thoroughly.
- Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the grated carrots, crushed pineapple (drained), and walnuts if you are using them, mixing until evenly distributed.
- Bake the Bars: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- Prepare the Frosting: In a bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting reaches a smooth and creamy consistency.
- Frost and Serve: Once the carrot bars are completely cooled, spread the cream cheese frosting evenly across the top. Cut into squares and serve.
Notes
- Ensure the carrot bars are completely cooled before frosting to prevent the frosting from melting.
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Drain the crushed pineapple well to avoid adding excess moisture to the batter.
- You can store the bars in an airtight container in the refrigerator for up to 4 days.
- For extra moistness, gently fold the grated carrots and pineapple into the batter without overmixing.
