Description
Delight in these moist and flavorful Carrot Cake Bars topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these bars combine grated carrots, crushed pineapple, and chopped walnuts for a classic carrot cake taste in an easy-to-serve bar form.
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
- 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 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 ensure an even bake.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step evenly distributes the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, then add the vanilla extract for flavor depth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter. Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Bake the Bars: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely on a wire rack.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and spreadable.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars to add richness and sweetness.
- Serve: Cut into 16 squares and serve. These bars are perfect for gatherings or as a delicious snack.
Notes
- You can omit the walnuts for a nut-free version or substitute with pecans.
- Ensure the carrots are finely grated to blend well into the batter.
- Make sure the bars are completely cool before frosting to prevent melting the cream cheese frosting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For added moisture, you can lightly brush the bars with pineapple juice before frosting.
