Moist Carrot Cake Bars with Cream Cheese Frosting (Print Version)
# Ingredients:
→ Carrot Cake Bars
01 -
2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon ground ginger
08 -
1/2 cup unsalted butter, softened
09 -
1 cup granulated sugar
10 -
1/2 cup brown sugar
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
13 -
2 cups grated carrots
14 -
1/2 cup crushed pineapple, drained
15 -
1/2 cup chopped walnuts (optional)
→ Cream Cheese Frosting
16 -
8 oz cream cheese, softened
17 -
1/4 cup unsalted butter, softened
18 -
2 cups powdered sugar
19 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
02 -
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
03 -
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 -
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
05 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the bars tender.
06 -
Gently fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed.
07 -
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
08 -
In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
09 -
Spread the frosting evenly over the cooled carrot cake bars. Cut into squares and serve. Enjoy the perfect balance of spice, sweetness, and creaminess!
# Notes:
01 -
For extra flavor, add 1/2 cup raisins or shredded coconut to the batter.
02 -
Ensure the cream cheese and butter are softened to room temperature for a smooth, lump-free frosting.
03 -
Freeze the bars for up to 3 months; thaw in the fridge before serving.