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Carrot Cake Bars

Carrot Cake Bars Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 3 large eggs
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • ¾ cup (180 ml) vegetable oil
  • 2 tsp vanilla extract
  • 2 cups (200 g) finely grated carrots (about 3 medium)
  • ½ cup (60 g) chopped walnuts or pecans (optional)
  • 8 oz (226 g) cream cheese, softened
  • ¼ cup (56 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment.
  2. In a large bowl, whisk together the eggs, both sugars, oil, and vanilla until smooth and glossy.
  3. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Stir the dry ingredients into the wet mixture just until combined, then fold in the grated carrots and nuts.
  5. Spread the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
  6. Beat the cream cheese and butter together until smooth, then gradually beat in the powdered sugar and vanilla until fluffy.
  7. Frost the cooled cake, slice into 12 bars, and serve.

Notes

Let the cake cool fully before frosting, or the topping will melt. If you skip the nuts, the bars are still excellent; just omit them or toss in a handful of raisins.