Carrot Cake Bars Cream Cheese (Print Version)
Tender carrot bars layered with smooth cream cheese frosting and a hint of pineapple and cinnamon.
# Ingredients:
→ Carrot Cake Bars
01 -
1 cup vegetable oil
02 -
1 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
4 large eggs
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1 1/2 teaspoons ground cinnamon
11 -
1/2 teaspoon ground nutmeg
12 -
1/4 teaspoon ground cloves, optional
13 -
2 cups finely grated carrots (about 3–4 medium carrots)
14 -
3/4 cup crushed pineapple, drained
15 -
1/2 cup chopped walnuts or pecans, optional
→ Cream Cheese Frosting
16 -
8 ounces cream cheese, softened
17 -
1/2 cup unsalted butter, softened
18 -
2 cups powdered sugar
19 -
1 teaspoon vanilla extract
20 -
Pinch of salt
# Steps:
01 -
Preheat oven to 350°F. Grease or line a 9×13-inch baking dish with parchment paper for easy release.
02 -
In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
04 -
Fold in the grated carrots, drained crushed pineapple, and chopped nuts if using, ensuring even distribution throughout the batter.
05 -
Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
06 -
Add softened cream cheese and butter to a mixing bowl. Beat until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, and continue beating until light and fluffy.
07 -
Spread the frosting evenly over the cooled bars. Slice into portions and serve.
# Notes:
01 -
Ensure the bars are completely cool before frosting to prevent the icing from melting.