Instructions
Make the Carrot Cake Bars:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until well combined.
- Add eggs and vanilla extract; whisk until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in grated carrots and walnuts (if using).
- 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 softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth.
- Add vanilla extract and beat until incorporated.
Frost the Bars:
- Spread frosting evenly over cooled bars.
- Cut into squares and serve!
Tips & Notes
- Use freshly grated carrots for best results.
- Walnuts are optional; omit for a nut-free version.
- Ensure bars are completely cool before frosting.
Variations
- Add 1/2 cup drained crushed pineapple for extra moisture.
- Stir in 1/2 cup raisins for added sweetness.
- Add a pinch of cinnamon to the frosting for a warm spice flavor.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Store in an airtight container in the refrigerator until ready to serve.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.
Can I freeze these bars?
Yes, before or after frosting. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Can I use a different pan size?
Yes, an 8×8-inch pan will make thicker bars. Adjust baking time as needed.
Serving Suggestions
- Serve with coffee or tea.
- Top with whipped cream.
- Garnish with extra chopped nuts.
Enjoy these decadent and easy carrot cake bars!