Description
Deliciously moist carrot cake bars topped with a rich and creamy homemade cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these bars combine grated carrots, crushed pineapple, and optional walnuts for added texture and flavor. An easy-to-make dessert that is great for gatherings or a sweet treat anytime.
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 prevent sticking and ensure easy removal of the bars.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set this mixture aside to combine the spices evenly with the flour.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated and brown sugars until the mixture is light, fluffy, and well combined. This step is key to creating a tender crumb.
- Add Wet Ingredients: Beat the eggs in one at a time to the butter and sugar mixture, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine and Fold: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to retain a moist texture. Then fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using, to distribute evenly throughout the batter.
- Bake the Bars: Pour the batter into the prepared 9×13-inch pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and let cool completely on a wire rack.
- Prepare the Frosting: In a bowl, beat the softened cream cheese with the softened butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and evenly combined.
- Frost and Serve: Once the carrot cake bars are completely cool, spread the cream cheese frosting over the top evenly. Cut into squares and serve. These bars can be stored in the refrigerator for several days.
Notes
- Ensure the carrot cake bars are completely cool before frosting to prevent the frosting from melting.
- Chopped walnuts are optional but add a nice crunch and flavor contrast.
- For a nut-free version, simply omit walnuts or substitute with seeds if desired.
- Store the bars covered in the refrigerator to keep the cream cheese frosting fresh.
- You can add raisins or shredded coconut to the batter for additional texture and flavor.
