Description
These moist and flavorful Carrot Cake Bars combine grated carrots, crushed pineapple, and warm spices in a tender cake base topped with a creamy, tangy cream cheese frosting. Perfect for an easy dessert or springtime treat, they are simple to make and wonderfully delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
- Mix Wet Ingredients and Carrots: In a large bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract together until smooth and slightly fluffy. Stir in the finely grated carrots and the drained crushed pineapple evenly into the mixture.
- Combine Wet and Dry Ingredients: Gently add the dry ingredients to the wet carrot mixture and mix just until combined; do not overmix to maintain a tender texture. If using, fold in the chopped walnuts or pecans evenly throughout the batter.
- Bake the Bars: Pour the batter into the prepared baking pan, spreading it out evenly. Place the pan in the oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let the bars cool completely before frosting.
- Prepare the Frosting: While the bars cool, beat together the softened cream cheese and unsalted butter in a bowl until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat again until light and fluffy.
- Frost and Chill: Spread the cream cheese frosting evenly over the cooled carrot bars. Refrigerate for a short time to let the frosting set before slicing into 12 bars and serving.
Notes
- You can double the recipe and bake in a 9×13-inch pan for more servings.
- For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- Store finished carrot cake bars in the refrigerator for up to 5 days to maintain freshness.
- Adding nuts is optional but recommended for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
