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Carrot Cake Bars with Cream Cheese Frosting Recipe

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Carrot Cake Bars with Cream Cheese Frosting are a delightful, easy-to-make dessert that combines the rich flavors of carrot cake with a creamy, tangy frosting. Soft, moist, and packed with flavor, they are a simpler, handheld version of traditional carrot cake, perfect for any occasion.

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

4 large eggs

1 1/2 cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups grated carrots (about 3 medium carrots)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat together the eggs and sugar until smooth and slightly pale.
  4. Gradually add the oil and vanilla extract, mixing until well combined.
  5. Stir in the dry ingredients until just combined.
  6. Fold in the grated carrots, walnuts (if using), and raisins (if using).
  7. Pour the batter into the prepared baking dish and spread it evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bars to cool completely before frosting.
  10. For the Cream Cheese Frosting: In a medium bowl, beat together 8 oz of cream cheese and 1/4 cup unsalted butter until smooth and fluffy.
  11. Add 2 teaspoons of vanilla extract and 3 cups powdered sugar, one cup at a time, beating until smooth and creamy.
  12. Spread the frosting evenly over the cooled bars.

Notes

  • For a vegan version, substitute flax eggs for regular eggs and use a dairy-free cream cheese and butter alternative.
  • For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
  • You can add shredded coconut, pineapple, or chopped dark chocolate for variations.
  • Store bars in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
  • These bars can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Find it online: https://recipesbyjanet.com/carrot-cake-bars-with-cream-cheese-frosting-recipe/