Decadent Carrot Cake Bars with Cream Cheese Frosting
These decadent carrot cake bars are moist, flavorful, and topped with a creamy frosting, perfect for any gathering.
Ingredients
Cake Ingredients
- 2 cups grated carrots Freshly grated
- 1 cup crushed pineapple, drained Make sure to drain well
- 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
- 4 large eggs
- 2 teaspoons vanilla extract Divided, use 1 teaspoon for frosting
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.25 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and pre-grate the carrots. Ensure the pineapple is drained well.
- Soften the cream cheese and butter at room temperature.
Baking the Bars
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the grated carrots, drained crushed pineapple, granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix well.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture into the wet mixture and stir until just combined.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes. Check for doneness with a toothpick.
- Once baked, allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, mixing until fluffy.
- Once the bars are cooled, generously frost the top with the cream cheese frosting.
Serving
- Cut the bars into squares or rectangles and serve.
Notes
These bars can be stored in an airtight container in the fridge for up to a week. They can also be frozen for up to three months before frosting. For toppings, consider adding whipped cream or nuts for enhance flavor.