Description
These Carrot Cake Bars with Cream Cheese Frosting are a delightful twist on the classic carrot cake, baked into easy-to-serve bars. Moist and flavorful, they feature grated carrots, warm spices, crushed pineapple for added moisture, and optional walnuts for crunch. Topped with a smooth and creamy homemade cream cheese frosting, these bars are perfect for dessert, potlucks, or afternoon treats.
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 and Mix-ins
- 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 the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
- Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing. Fold in the grated carrots, crushed pineapple, and walnuts if using, distributing them evenly throughout the batter.
- Bake the Bars: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and well combined.
- Frost and Serve: Spread the cream cheese frosting over the cooled carrot cake bars evenly. Cut into squares and serve. Store leftovers in the refrigerator.
Notes
- For a nut-free version, omit the walnuts.
- Ensure the cream cheese and butter are softened to room temperature to achieve a smooth frosting.
- Drain the crushed pineapple well to avoid excess moisture in the batter.
- Use freshly grated carrots for the best texture and moisture.
- These bars store well in an airtight container in the refrigerator for up to 5 days.
- You can substitute walnuts with pecans if preferred.
