Description
These Decadent Carrot Cake Bars with Cream Cheese Frosting are a perfect sweet treat combining moist, flavorful carrot cake with a smooth, tangy cream cheese topping. Packed with warm spices, crushed pineapple, and optional nuts and raisins, they offer a delightful texture and rich taste, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Mix-ins
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, well-drained
- 3/4 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- 1/2 cup chopped toasted pecans (for garnish, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan to prevent sticking and make for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt until evenly combined.
- Combine Sugars and Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Add Carrots and Pineapple: Fold in the finely grated carrots and well-drained crushed pineapple. If you are using nuts and raisins, add them at this stage as well and gently incorporate.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients just until combined to avoid overmixing and maintain a tender crumb.
- Bake the Bars: Spread the batter evenly in the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the pan from the oven and allow the carrot cake bars to cool completely on a wire rack before applying the frosting.
- Make Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is light, fluffy, and well combined.
- Frost the Bars: Once cooled, spread the cream cheese frosting evenly over the carrot cake bars. Garnish with chopped toasted pecans if desired for added texture and flavor.
- Slice and Serve: Slice the frosted cake into 24 bars and serve immediately or store refrigerated in an airtight container for up to 5 days.
Notes
- Ensure the crushed pineapple is well-drained to avoid excess moisture that could affect the cake’s texture.
- Optional nuts and raisins add texture and flavor but can be omitted for allergy-friendly versions.
- Allow the bars to cool completely before frosting to prevent frosting from melting.
- For best flavor, refrigerate the bars after frosting and bring to room temperature before serving.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days for freshness.
