Carrot Cake Bars Dessert (Print Version)
# Ingredients:
→ Carrot Cake Bars
01 -
1 cup all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp baking soda
04 -
1/2 tsp salt
05 -
1 tsp ground cinnamon
06 -
1/4 tsp ground nutmeg
07 -
1/4 tsp ground ginger
08 -
2 large eggs
09 -
3/4 cup granulated sugar
10 -
1/4 cup brown sugar, packed
11 -
1/2 cup vegetable oil or melted coconut oil
12 -
1 tsp vanilla extract
13 -
1 1/2 cups grated carrots (about 3 medium carrots)
14 -
1/4 cup chopped walnuts or pecans (optional)
15 -
1/4 cup raisins (optional)
→ Cream Cheese Frosting
16 -
4 oz cream cheese, softened
17 -
1/4 cup unsalted butter, softened
18 -
1 cup powdered sugar
19 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 -
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the oil and vanilla extract, and mix until well combined.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, and if using, the nuts and raisins.
05 -
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan.
06 -
In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy.
07 -
Spread the cream cheese frosting over the cooled bars.
08 -
Slice into squares and serve. Store leftovers in the refrigerator for up to 5 days.
# Notes:
01 -
For a healthier twist, substitute half the oil with applesauce and reduce the sugar slightly.
02 -
Add shredded coconut or pineapple for a tropical flavor twist.
03 -
These bars can be made a day ahead and stored in the refrigerator before frosting.