Instructions
Make the Carrot Cake Bars:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together oil, granulated sugar, and brown sugar until combined. Add eggs and vanilla, mixing until smooth.
- Combine: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in carrots and nuts (if using).
- Bake: Pour batter into prepared dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a medium bowl, beat softened cream cheese and butter until smooth and creamy.
- Add Vanilla and Sugar: Add vanilla and powdered sugar, mixing until well combined. Add more sugar to taste.
- Frost: Once bars are completely cooled, spread frosting evenly. Cut into squares and serve!
Cook Notes & Tips
- Grate carrots finely for a moist texture.
- Chill frosting for 15-20 minutes for a firmer consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Recipe Variations
- Pineapple Carrot Bars: Add 1/4 cup drained crushed pineapple to the batter.
- Raisin Addition: Fold in 1/4 cup raisins with the carrots.
- Spiced Frosting: Add a pinch of cinnamon or nutmeg to the frosting.
Frequently Asked Questions (FAQs)
Q: Can I make these ahead? A: Yes, bake the bars a day in advance and frost when ready to serve. Refrigerate.
Q: Can I freeze them? A: Yes, freeze unfrosted bars for up to 3 months. Wrap tightly and store in an airtight container. Thaw before frosting.
Q: Can I double the recipe? A: Absolutely! Double ingredients and use a 9×13-inch dish. Adjust baking time as needed.
These Carrot Cake Bars with Cream Cheese Frosting are a delightful treat for any occasion! Enjoy!
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