Description
These Decadent Carrot Cake Bars with Cream Cheese Frosting are a moist and flavorful dessert perfect for any occasion. Packed with grated carrots, warm spices, and a hint of pineapple for extra moisture, these bars are topped with a creamy, tangy cream cheese frosting that complements the cake beautifully. Easy to prepare and bake in a single pan, they offer a delightful treat that’s perfect for sharing.
Ingredients
Scale
For the Carrot Cake Bars
- 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
- 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)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing which can make the bars tough.
- Fold in Carrots, Pineapple, and Walnuts: Gently fold in the grated carrots, crushed pineapple, and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it out evenly with a spatula to ensure uniform baking.
- Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the carrot cake bars to cool completely in the pan on a wire rack.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is well combined and fluffy.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Cut into squares and serve.
Notes
- Ensure the carrots are finely grated for better texture and moisture distribution.
- Draining the crushed pineapple thoroughly prevents the batter from becoming too wet.
- Walnuts are optional but add a nice crunch and flavor contrast.
- Allow the bars to cool completely before frosting to prevent melting the frosting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
