Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3-4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- For the cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Mix wet ingredients: In another bowl, whisk together granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time, followed by vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to prevent a dense texture.
- Add carrots and extras: Fold in grated carrots, crushed pineapple, and nuts (if using) until evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract.
- Frost the bars: Once the carrot cake has completely cooled, spread the cream cheese frosting evenly over the top. Refrigerate for 30 minutes to allow the frosting to set.
- Cut and serve: Lift the parchment paper to remove the cake from the pan. Slice into bars of desired size and serve chilled or at room temperature.
Tips for Perfect Carrot Cake Bars
- Grate the carrots finely for a smoother texture.
- Ensure eggs and cream cheese are at room temperature to prevent lumps.
- Do not overmix the batter; fold ingredients gently for a light and fluffy texture.
- Optional: Add shredded coconut or raisins for extra flavor.
- Store bars in an airtight container in the refrigerator for up to 5 days.
Conclusion
These carrot cake bars offer a moist, flavorful, and indulgent treat that combines the classic spices of a carrot cake with a creamy, sweet frosting. Perfect for dessert, a special brunch, or as a snack, the bars are easy to make and easy to share. With their soft texture, lightly spiced flavor, and rich cream cheese topping, these carrot cake bars are sure to be a hit with family and friends. Enjoy a slice and savor the perfect balance of sweetness, spice, and creamy goodness!