Description
Delight in these moist and flavorful Carrot Cake Bars topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these bars combine grated carrots, crushed pineapple, and optional walnuts for a textured, sweet, and tangy treat. Baked to perfection in a 9×13-inch pan, they make an easy and crowd-pleasing dessert or snack for any occasion.
Ingredients
Scale
For the Carrot Cake Bars
- 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
- 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)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This ensures all the spices and leavening agents are evenly distributed for a balanced flavor and proper rise.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. This process incorporates air contributing to a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Then mix in the vanilla extract for added aroma and sweetness.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can cause toughness. Fold in the grated carrots, crushed pineapple, and optional chopped walnuts for texture and moisture.
- Bake the Batter: 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. Once done, remove from oven and let cool completely on a wire rack to set the structure and prepare for frosting.
- Prepare the Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until the frosting is smooth and fluffy.
- Frost the Bars: Spread the cream cheese frosting evenly over the completely cooled carrot cake bars to avoid melting or sliding of the frosting.
- Cut and Serve: Using a sharp knife, cut the frosted cake into 16 equal squares. Serve immediately or store covered at room temperature or refrigerated for later enjoyment.
Notes
- Make sure the bars are completely cool before frosting to prevent the cream cheese frosting from melting.
- For a nut-free version, simply omit the walnuts.
- If you want extra moisture, ensure to drain the pineapple well to avoid soggy bars.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Use room temperature ingredients for better mixing and texture.
