Description
These Decadent Carrot Cake Bars with Cream Cheese Frosting offer a delightful twist on the classic carrot cake, combining moist shredded carrots, crushed pineapple, and warm spices in a tender bar format. Topped with a smooth and creamy cream cheese frosting, these bars make a perfect treat for gatherings or an indulgent 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes a few minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even incorporation. Then, stir in the vanilla extract until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing which could toughen the bars.
- Fold in Carrots, Pineapple, and Nuts: Gently fold in the grated carrots, crushed pineapple (drained well), and chopped walnuts if using, distributing them evenly throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared 9×13 inch baking pan, spreading it evenly with a spatula for uniform thickness.
- Bake and Cool: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
- Prepare Cream Cheese Frosting: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Cut into squares and serve.
Notes
- Ensure the pineapple is well drained to avoid excess moisture in the batter.
- Allow the bars to cool completely before frosting to prevent frosting from melting.
- Walnuts are optional but add a nice crunch and flavor.
- Bars can be stored covered in the refrigerator for up to 4 days.
- For a nut-free version, omit the walnuts entirely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
