Description
Moist and flavorful carrot cake bars topped with rich cream cheese frosting, perfect for a quick dessert or snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in grated carrots and crushed pineapple.
- Gradually fold in the dry ingredients until just combined. Stir in walnuts if using.
- Pour batter into prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let bars cool completely in the pan.
- In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract and beat until fluffy.
- Spread the frosting over the cooled carrot cake bars and cut into squares before serving.
Notes
- You can add raisins or shredded coconut for extra texture.
- Store in the refrigerator for up to 5 days.
- Bars taste even better the next day after chilling.