Description
Carrot cake bars bring pure joy to your Easter table, delivering sweet comfort with each delightful bite. Packed with warm spices and creamy frosting, these treats make gathering around the table extra special.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 3 large eggs
Supporting Ingredients:
- ½ cup brown sugar
- ½ cup unsalted butter (softened)
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts (optional)
Flavor and Binding Ingredients:
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Frosting Ingredients:
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- ¼ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it and lining with parchment paper for simple removal.
- Combine 2 cups flour, 1 ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp ginger in a medium bowl. Whisk thoroughly to distribute spices evenly.
- In a large mixing bowl, cream ½ cup softened butter with 1 cup granulated sugar and ½ cup brown sugar until the mixture becomes light and airy.
- Add 3 large eggs one at a time, beating completely after each addition. Mix in 1 tsp vanilla extract until smooth.
- Gently fold dry ingredients into wet ingredients, stirring just until combined. Avoid overmixing the batter.
- Incorporate 2 cups grated carrots, ½ cup drained crushed pineapple, and ½ cup chopped walnuts into the batter.
- Spread the batter evenly across the prepared pan, ensuring a smooth surface.
- Bake at 350°F for 25-30 minutes, checking doneness with a toothpick inserted into the center.
- Remove from oven and let the bars cool completely inside the pan.
- Prepare frosting by beating 8 oz softened cream cheese with ¼ cup softened butter until completely smooth.
- Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, mixing until the frosting becomes light and fluffy.
- Spread frosting across the cooled bars in an even layer.
- Optional: Garnish with additional chopped walnuts or a light dusting of cinnamon.
- Cut into squares and serve at room temperature.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking of the cake bars.
- Grate carrots finely and pat them dry to prevent excess moisture from making the bars soggy.
- For a gluten-free version, swap all-purpose flour with a gluten-free blend and add a xanthan gum stabilizer.
- If nuts aren’t your thing, replace walnuts with toasted coconut flakes or skip them entirely for a nut-free dessert.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 302 kcal
- Sugar: 29 g
- Sodium: 152 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg