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Carrot Cake Bars

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  • Author: Alice
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Carrot Cake Bars deliver all the warm, spiced flavors of classic carrot cake in an easy-to-make, sliceable form. Featuring moist, tender cake loaded with shredded carrots, warm cinnamon and nutmeg, and optional nuts and pineapple, these bars are topped with rich cream cheese frosting. Perfect for dessert, snacks, or celebrations, carrot cake bars are delicious, portable, and simple to prepare.

Ingredients

For the carrot cake bars:

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp salt

  • 1 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 3 large eggs

  • 1 cup vegetable oil

  • 2 tsp vanilla extract

  • 2 1/2 cups finely shredded carrots

  • 1/2 cup chopped walnuts or pecans (optional)

  • 1/2 cup crushed pineapple, drained (optional)

For the cream cheese frosting:

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.

  • Mix Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

  • Mix Wet Ingredients: Beat granulated sugar, brown sugar, and eggs until smooth. Gradually add oil and vanilla extract, mixing well.

  • Combine and Add Carrots: Slowly add dry ingredients to wet, mixing until just combined. Fold in shredded carrots, nuts, and pineapple if using.

  • Bake: Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

  • Prepare Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.

  • Frost and Serve: Spread frosting over cooled bars. Cut into squares and enjoy!

Notes

Omit nuts if preferred or allergic.Use canned shredded carrots but drain well to prevent sogginess.Oil and pineapple keep bars moist and tender.Bars taste better after chilling for a few hours or overnight.Substitute buttercream frosting if desired, though cream cheese frosting pairs best.Add shredded coconut to batter or topping for extra texture.Store leftover bars in airtight container in refrigerator up to 5 days.Freeze unfrosted bars up to 3 months; thaw and frost before serving.Mini bars can be baked in muffin tins with reduced baking time.

Find it online: https://homechineserecipes.com/carrot-cake-bars/