Description
These Decadent Carrot Cake Bars with Cream Cheese Frosting are a delightful twist on traditional carrot cake. Moist, flavorful, and packed with warm spices, grated carrots, and crushed pineapple, these bars are topped with a rich, creamy frosting that will satisfy any sweet tooth. Perfect for a snack, dessert, or special occasion treat, these bars are easy to bake 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 and Mix-ins
- 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)
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the bars do not stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This will evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step incorporates air for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to combine thoroughly. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which can make the bars tough.
- Fold in Carrots, Pineapple, and Walnuts: Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
- Bake the Bars: Pour the batter into the prepared baking pan and spread it evenly. Place in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove the pan from the oven and allow the carrot cake bars to cool completely on a wire rack before frosting.
- Prepare the Frosting: Beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, beating until well combined and fluffy. Stir in the vanilla extract.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Garnish with additional chopped walnuts if desired.
- Serve: Cut into bars and serve. Enjoy the moist, spiced carrot cake paired with the rich cream cheese frosting.
Notes
- Ensure the carrot cake bars are completely cool before frosting to prevent the frosting from melting.
- You can omit walnuts or substitute them with pecans or leave them out if nut allergies are a concern.
- Using crushed pineapple adds moisture and a subtle sweetness while keeping the bars tender.
- For a more intense spice flavor, you can increase the cinnamon to 1 1/2 teaspoons or add a pinch of cloves.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Bring bars to room temperature before serving for the best flavor and texture.
