Carrot Cake Bars are the ultimate indulgence for those who appreciate the delightful combination of sweet and spicy flavors. This recipe provides a unique twist on traditional carrot cake, transforming it into easy-to-manage bars, perfect for gatherings, lunchboxes, or just a comforting treat at home. The moist, spiced cake pairs beautifully with a luscious cream cheese frosting that adds a rich, tangy sweetness.
Ingredients
Scale:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots (about 4 medium carrots)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Gently fold the grated carrots into the wet mixture until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool for about 15 minutes. Then, lift the bars out and transfer them to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Cut the bars into squares to serve.
