01/28/2025
Debby Crean
Decadent Carrot Cake Bars with Cream Cheese Frosting—a moist, flavorful carrot cake topped with rich and creamy cream cheese frosting. Perfect for a sweet treat or dessert!
Ingredients:
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 (optional)
3/4 cup vegetable oil (or melted butter)
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal of the bars.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). Set aside.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots, walnuts (if using), and raisins (if using) until evenly distributed.
5. Bake the Carrot Cake Bars:
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let the carrot cake bars cool completely in the baking dish on a wire rack.
6. Make the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, until the frosting is smooth and thick.
Stir in the vanilla extract and a pinch of salt.
7. Frost the Carrot Cake Bars:
Once the bars have cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
8. Slice and Serve:
Lift the bars out of the baking dish using the parchment paper overhang.
Slice into squares or bars and serve.
