Carrot Cake Bars with Easy Cream Cheese Frosting
These carrot cake bars are moist and spiced, topped with a creamy easy frosting for a perfect treat.
Equipment
- 1 Large bowl
- 1 9x13 inch baking pan greased
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter melted but not hot
- 4 large eggs
- 2 cups grated carrots about 3-4 medium carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
- 8 ounces cream cheese softened
- 1 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking pan so the bars won’t stick.
- In a large bowl, mix the flour, both sugars, cinnamon, nutmeg, ginger, salt, and baking soda. You gotta get it well combined so the spices don't clump up.
- In another bowl, whisk the melted butter and eggs until they’re buddies and well blended.
- Pour the wet stuff into the dry, mixing just till combined. Don’t overdo it or the bars get tough.
- Fold in grated carrots and those optional nuts or raisins if you chose to add 'em. Then spread the batter evenly in the pan.
- Bake for 30 minutes. Insert a toothpick in the middle to check. If it comes out clean, you’re golden.
- Let the bars cool fully in the pan before you frost. This step’s crucial so your frosting doesn’t melt away.
- For the frosting, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla extract. Spread it over cooled bars and slice up.
Notes
Wrap bars tightly in plastic wrap to keep moisture in and avoid them drying out. Store in an airtight container in the fridge; this works best cause cream cheese frosting needs the chill. Freezing’s a good call if you make a big batch.