Description
These Decadent Carrot Cake Bars combine the warm spices of cinnamon, nutmeg, and ginger with shredded carrots and crushed pineapple for moistness. Topped with a rich, creamy cream cheese frosting, these bars are perfect for a sweet treat or dessert that’s easy to make and share.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes a few minutes with an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure incorporation. Stir in vanilla extract thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture. Mix just until combined, being careful not to overmix. Then fold in grated carrots, crushed pineapple, and walnuts (if using) gently.
- Bake the Bars: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, continuing to beat until the frosting is light and fluffy. Stir in the vanilla extract to finish.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Optionally, garnish with additional chopped walnuts for extra crunch and presentation.
- Serve: Cut into 12 bars and serve. Enjoy your delicious homemade carrot cake bars!
Notes
- Make sure carrots are finely grated for a smooth texture.
- Ensure pineapple is well drained to prevent the batter from becoming too wet.
- For nut-free version, simply omit the walnuts.
- Allow bars to cool completely before frosting to avoid melting the cream cheese.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
