Description
Decadent Carrot Cake Bars with Cream Cheese Frosting
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract.
Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts, if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 290 kcal | Servings: 12 bars
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Step-by-Step Guide
1. Prepare Pan & Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and dust with flour to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, thoroughly whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Cream Wet Ingredients: In a large bowl, beat softened butter, granulated sugar, and brown sugar for 3-4 minutes until fluffy. Add eggs one at a time, fully incorporating each. Mix in vanilla.
4. Combine: Add the dry mix to the wet ingredients in two batches, mixing on low until just combined. Do not overmix.
5. Fold in Add-ins: Gently fold in grated carrots, drained crushed pineapple, and optional walnuts with a spatula.
6. Bake: Spread batter evenly in the pan. Bake 30-35 minutes until a toothpick inserted in the center comes out clean.
7. Cool: Let cake cool completely in the pan on a wire rack. This is crucial before frosting.
8. Make Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, beating until creamy.
9. Frost & Serve: Spread frosting over the cooled cake. Cut into 12 bars and garnish.
Serving Suggestions
Serve these bars at room temperature for the best texture and flavor. They pair wonderfully with a cup of coffee or chai tea. For a special dessert, plate a bar with a dollop of lightly sweetened whipped cream and a drizzle of caramel sauce. They are perfect for picnics, potlucks, or as a sweet afternoon treat.
How-to Summary
Mix dry spices and flour. Cream butter and sugars, then add eggs and vanilla. Combine wet and dry mixes, then fold in carrots, pineapple, and nuts. Bake in a 9×13 pan at 350°F for 30-35 minutes. Cool completely. Frost with a blend of cream cheese, butter, powdered sugar, and vanilla. Slice and serve.
Frequently Asked Questions
Can I make these bars ahead of time? Yes, they keep well. Frosted bars can be stored, covered, in the refrigerator for up to 4 days. Let them sit at room temperature for 30 minutes before serving.
Can I omit the pineapple? Absolutely. You can leave it out or substitute with an equal amount of unsweetened applesauce to retain moisture.
How do I store leftover bars? Store in an airtight container in the refrigerator due to the cream cheese frosting. They can also be frozen (unfrosted or frosted) for up to 3 months.
Can I use pre-shredded carrots? It’s not recommended. Pre-shredded carrots are often too dry and thick. Freshly grated carrots provide superior moisture and texture.
My frosting is too runny. How can I fix it? Ensure your cream cheese and butter are softened but not melted. If runny, chill the mixture for 20 minutes, then re-whip. You can also add a bit more powdered sugar to thicken.
Common Mistakes to Avoid
- Using melted butter: This will change the cake’s texture. Butter should be softened but cool.
- Overmixing the batter: Mix until just combined after adding flour to avoid tough, dense bars.
- Frosting a warm cake: The frosting will melt and become a mess. Patience is key.
- Not draining the pineapple: Excess liquid can make the batter too wet and affect baking time.
- Overbaking: Check a few minutes before the timer ends. Overbaked bars will be dry.
Conclusion
These Decadent Carrot Cake Bars offer all the spiced, moist flavor of a classic layer cake in a convenient, shareable form. The rich cream cheese frosting is the perfect creamy finish. By following the detailed steps and avoiding common pitfalls, you’ll create a crowd-pleasing dessert that’s sure to become a favorite. Enjoy the process and the delicious results!