Decadent Carrot Cake Bars with Cream Cheese Frosting
These bars capture the nostalgic essence of carrot cake turned into easy-to-serve bars, topped with creamy frosting that balances sweet and tangy flavors.
Ingredients
For the Cake
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1.5 cups all-purpose flour Can substitute with gluten-free flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil Can substitute with coconut oil
- 4 large eggs Can substitute with flax eggs for vegan version
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
For the Frosting
- 8 oz cream cheese, softened Can substitute with vegan cream cheese
- 0.25 cup butter, softened Can substitute with dairy-free butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation
- Begin by prepping all your ingredients. Grate the carrots and drain the crushed pineapple thoroughly to avoid excess moisture. Measure out your sugars, flour, and spices.
Baking the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the grated carrots, crushed pineapple, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually pour the dry ingredients into the wet mixture, stirring gently until just combined.
- Pour the batter into the greased baking pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Once baked, remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Once the bars are completely cool, spread a layer of cream cheese frosting on top using an offset spatula.
Serving
- Cut the frosted carrot cake into squares or rectangles and serve fresh.
Notes
Store in an airtight container in the refrigerator for up to 5 days. For freezing, place in a freezer-safe container, can be kept for up to three months.