Description
These Decadent Carrot Cake Bars with Cream Cheese Frosting combine the warm spices of a classic carrot cake with a moist, tender crumb, topped with a rich and creamy frosting. Perfect for dessert or a sweet snack, these bars are easy to make and bake in a single pan, making them an ideal treat for gatherings or everyday indulgence.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined and evenly distributed.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar using a mixer until the mixture is light and fluffy, creating a smooth, creamy base.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure full integration. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, stirring until just combined to avoid overmixing and maintain a tender texture. Fold in the grated carrots, drained crushed pineapple, and optional chopped walnuts carefully.
- Bake the Batter: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating doneness. Remove from oven and let cool completely on a wire rack.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually blend in the powdered sugar, beating continuously until the frosting is thick and fluffy. Stir in the vanilla extract to finish the flavor.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Garnish with additional chopped walnuts if desired. Cut into bars and serve at room temperature.
Notes
- For best results, ensure the cream cheese and butter are fully softened before making the frosting to avoid lumps.
- The crushed pineapple adds moisture and sweetness; be sure to drain it well to prevent a soggy cake.
- Chopped walnuts are optional but add a pleasant crunch and flavor contrast.
- Store the carrot cake bars in an airtight container in the refrigerator for up to 5 days.
- Allow bars to come to room temperature before serving for optimal flavor and texture.
