Description
These Decadent Carrot Cake Bars are a delightful twist on the classic carrot cake, baked to perfection with warm spices, grated carrots, and a touch of crushed pineapple for moisture. Topped with a smooth and creamy homemade cream cheese frosting, these bars offer a perfect balance of flavor and texture, making them ideal for dessert or a sweet snack.
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) and grease a 9×13 inch baking pan to ensure the bars don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices and leavening agents are evenly distributed.
- Cream Butters and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing fully after each addition to incorporate air, then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Add Carrots, Pineapple, and Walnuts: Fold in the grated carrots, crushed pineapple, and optional walnuts carefully to evenly distribute them without deflating the batter.
- Pour Batter and Bake: Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Place it in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the pan from the oven and allow the carrot cake bars to cool completely in the pan before frosting. This prevents the frosting from melting.
- Make Cream Cheese Frosting: In a clean bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and well blended.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled cake bars. Cut into squares and serve for a delicious, rich treat.
Notes
- You can omit walnuts for a nut-free version or substitute with pecans.
- Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
- Using crushed pineapple adds moisture and a slight tang to the bars.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Let the bars cool completely before frosting to prevent melting.
