Description
Delicious and moist carrot cake bars topped with a smooth cream cheese frosting, perfect for a crowd-pleasing dessert or snack. These bars combine classic carrot cake spices, shredded carrots, crushed pineapple, and optional walnuts for added texture and flavor.
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 and Mix-ins
- 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 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set aside for later.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, incorporating air to help create a tender crumb.
- Add Eggs and Vanilla: 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 flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter. Gently fold in the grated carrots, crushed pineapple (drained), and chopped walnuts if using, to evenly distribute throughout the batter.
- Bake the Batter: Pour the batter into the prepared baking pan, smoothing it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely on a wire rack before frosting.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is thick and spreadable.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Cut into 16 squares and serve. Enjoy as a delightful dessert or snack.
Notes
- For a nut-free version, simply omit the walnuts.
- Ensure carrots are finely grated to integrate well into the batter and provide moisture.
- Drain pineapple thoroughly to prevent excess moisture that can make bars soggy.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Barring refrigeration, consume within 2 days for optimal freshness.
