Description
Delight in these moist and flavorful Carrot Cake Bars topped with a luscious cream cheese frosting. Packed with grated carrots, pineapple for extra moisture, and optional walnuts for crunch, these bars combine classic warm spices like cinnamon, nutmeg, and ginger. Perfect for serving at gatherings or as a sweet treat anytime, they offer the beloved taste of carrot cake in an easy-to-cut bar format.
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
- 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 of the bars after baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Setting these aside helps to evenly distribute the leavening agents and spices throughout the batter.
- Cream the Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the batter to give the bars a tender texture.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the overall flavor of the bars.
- Combine and Fold: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the batter. Fold in the grated carrots, drained crushed pineapple, and walnuts if using, to add moisture, texture, and flavor.
- Bake the Bars: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely on a wire rack before frosting.
- Prepare the Frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and spreadable.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled bars. Cut into squares and serve for a delicious dessert or snack.
Notes
- Ensure carrots are finely grated to help them blend well into the batter.
- Drain the pineapple thoroughly to prevent the batter from becoming too wet.
- Walnuts are optional; substitute with pecans or omit for a nut-free version.
- Allow bars to cool completely before frosting to prevent the frosting from melting.
- Store in an airtight container in the refrigerator for up to 5 days.
- For easier slicing, chill the bars after frosting before cutting.
