Description
These Carrot Cake Bars with Cream Cheese Frosting combine the moist, spiced goodness of classic carrot cake with the convenience of a bar dessert. Featuring grated carrots, crushed pineapple, and warm spices, they offer a delightful balance of flavors and textures, finished with a smooth, creamy cream cheese frosting. Perfect for parties, potlucks, or as a comforting treat any day.
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 Batter
- 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 to ensure easy removal and prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set this mixture aside for later use.
- Cream the Butter and Sugars: In a large bowl, use a mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients, mixing only until just combined to avoid overmixing. Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using to evenly distribute them throughout the batter.
- Bake the Bars: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Frost and Serve: Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Cut into squares and serve chilled or at room temperature for best taste.
Notes
- For best texture, ensure the carrots are finely grated.
- Drain the pineapple well to avoid excess moisture in the batter.
- Walnuts are optional but add a nice crunch and flavor contrast.
- Make sure the cream cheese and butter for the frosting are softened to avoid lumps.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Bringing bars to room temperature before serving enhances flavor and softness.
