Instructions
Step 1: Prep Work
- Preheat oven to 350°F (175°C).
- Grease and line an 8×8-inch baking dish with parchment paper (leave overhang for easy removal).
Step 2: Dry Ingredients
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
Step 3: Wet Ingredients
- In a large bowl, combine vegetable oil, granulated sugar, and brown sugar. Whisk until smooth.
- Add eggs and vanilla extract; whisk until combined.
Step 4: Combine & Bake
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in grated carrots and nuts (if using).
- Pour batter into prepared dish, spread evenly, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
Step 5: Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
Step 6: Finish & Serve
- Frost cooled bars evenly.
- Cut into squares and serve!
Tips & Notes
- Grate carrots finely for best texture.
- Use room temperature eggs, butter, and cream cheese for easier mixing.
- Chill for 30 minutes before cutting for cleaner slices.
Variations
- Add 1/2 cup raisins or shredded coconut.
- Add 1/4 teaspoon ground cloves or allspice for extra warmth.
- For a healthier option, replace half the oil with unsweetened applesauce.
FAQs
Can I make these ahead?
Yes! Bake up to 2 days ahead. Store covered at room temperature and frost before serving.
How to store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.
Can I freeze them?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving Suggestions
- Garnish with chopped walnuts or pecans.
- Serve with coffee or tea.
- Dust with cinnamon.
Enjoy these moist and delicious Carrot Cake Bars!
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