Carrot Cake Bars with Cream Cheese Frosting
Ingredients
For the carrot cake bars:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts or pecans optional
For the cream cheese frosting:
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: Prepare the pan and oven
Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper or lightly grease it with butter or baking spray to prevent sticking.
Step 2: Mix the dry ingredients
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk until everything is evenly mixed and there are no lumps. This step ensures the spices are spread throughout the batter.
Step 3: Prepare the wet mixture
In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Whisk until smooth and slightly thickened. Add the oil and vanilla extract and mix again until the mixture is fully combined and glossy.
Step 4: Add the carrots
Fold the grated carrots into the wet mixture. Make sure the carrots are evenly distributed. If you are adding nuts, fold them in now as well. They add great crunch in every bite but are completely optional.
Step 5: Combine wet and dry ingredients
Pour the dry mixture into the wet mixture. Use a rubber spatula to fold gently until everything is just combined. Do not overmix; this keeps the cake soft and tender.
Step 6: Bake the carrot cake bars
Transfer the batter into the prepared baking pan and spread evenly. Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out clean. The bars should be golden on top and slightly springy when touched. Allow the bars to cool completely before adding the frosting.
Step 7: Make the cream cheese frosting
In a bowl, beat the softened cream cheese and butter together until creamy and smooth. Add the powdered sugar gradually and mix until thick and fluffy. Add the vanilla extract and a pinch of salt and beat again until the frosting is silky and spreadable.
Step 8: Frost the bars
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Use a spatula to make smooth swirls. Add extra chopped walnuts or pecans on top if desired.
Step 9: Slice and enjoy
Cut the frosted carrot cake into squares or bars. Serve chilled for a firmer texture or at room temperature for extra softness.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days. They taste even better the next day because the flavors develop beautifully. You can also freeze the bars without frosting for up to 2 months.
If you want, I can also give you a version with more spices, a healthier version, or a bigger batch version.
