Carrot Cake Bars Recipe

Ingredients

For the Carrot Cake Bars:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil (or melted coconut oil)
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4-5 medium carrots)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (if needed)

Instructions

For the Carrot Cake Bars:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and oil together until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix. Fold in the grated carrots, crushed pineapple, and nuts (if using) until evenly distributed.
5. Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack.

For the Cream Cheese Frosting:

1. Mix Ingredients: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the powdered sugar, mixing on low speed until combined. Add the vanilla extract. If the frosting is too thick, add milk a little at a time until desired consistency is reached.
3. Frost the Bars: Once the carrot cake bars are completely cooled, remove them from the pan using the parchment paper overhang. Spread the cream cheese frosting on top of the bars.
4. Serve: Cut into squares or bars and serve. Enjoy!

Tips

• Store any leftovers in an airtight container in the refrigerator for up to a week.
• You can add raisins or shredded coconut for extra flavor and texture.
• These bars can also be frozen; just wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator before serving.

Enjoy your delicious carrot cake bars with cream cheese frosting!