Ingredients**
For the Carrot Cake Bars:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger (optional but adds warmth)
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 2–3 medium carrots)
- ½ cup crushed pineapple, drained (optional for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 ½ to 2 cups powdered sugar (depending on desired sweetness)
- Chopped walnuts or pecans for topping
Instructions**
1. Preheat & Prepare:
Preheat your oven to 350°F (175°C).
Grease and line an 8×8-inch baking pan (or similar size) with parchment paper.
2. Mix Dry Ingredients:
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
Set aside.
3. Mix Wet Ingredients:
In a large mixing bowl, beat together the eggs, both sugars, oil, and vanilla extract until smooth and creamy.
4. Combine & Fold:
Add the dry ingredients into the wet mixture.
Stir until just combined — don’t overmix!
Fold in the grated carrots, pineapple (if using), and nuts.
5. Bake:
Pour the batter into the prepared pan and spread it evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely in the pan before frosting.
Make the Cream Cheese Frosting**
- Beat softened cream cheese and butter together until smooth and creamy.
- Add vanilla extract and powdered sugar, one cup at a time, until desired consistency and sweetness.
- Spread evenly over the cooled carrot cake bars.
- Sprinkle with chopped nuts if desired.
To Serve**
Cut into squares or rectangles and serve chilled or at room temperature.
Perfect with a cup of coffee, tea, or as a sweet afternoon treat!
Tips & Variations**
- Add ½ cup raisins or shredded coconut for texture.
- For a lighter version, use Greek yogurt in place of half the oil.
- Store leftovers in the fridge for up to 5 days — they taste even better the next day!
- You can freeze the unfrosted bars for up to 2 months; thaw before frosting.
Benefits**
- Carrots are rich in beta-carotene and antioxidants.
- Nuts provide healthy fats and crunch.
- The dessert is moist, spiced, and comforting, ideal for holidays, brunches, or anytime you crave carrot cake flavor without making a full cake.
