Decadent Carrot Cake Bars (Print-Friendly Format)
Moist carrot cake bars with cream cheese frosting for any occasion.
# Required Ingredients:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon ground ginger
08 -
1/2 cup unsalted butter, softened
09 -
1 cup granulated sugar
10 -
1/2 cup brown sugar
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
13 -
2 cups grated carrots
14 -
1/2 cup crushed pineapple, drained
15 -
1/2 cup chopped walnuts (optional)
→ Cream Cheese Frosting
16 -
8 oz cream cheese, softened
17 -
1/4 cup unsalted butter, softened
18 -
2 cups powdered sugar
19 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 -
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
05 -
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
06 -
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract.
07 -
Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts, if desired.
# Additional Information:
01 -
Ensure the butter and cream cheese are softened to room temperature for a smooth frosting.
02 -
Drain the crushed pineapple well to avoid excess moisture in the batter.