CARROT CAKE BARS
Carrot Cake Bars are moist, spiced, and topped with creamy frosting. They combine all the flavour of classic carrot cake in an easy-to-slice, handheld dessert that's perfect for parties, lunchboxes, or spring celebrations.
Ingredients
For the Bars:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup finely grated carrots
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients:
- In another bowl, whisk together eggs, brown sugar, granulated sugar, oil, and vanilla. Stir in grated carrots.
Make the Batter:
- Gradually stir the dry ingredients into the wet mixture until just combined. Pour into the prepared pan and smooth the top.
Bake:
- Bake for 25–30 minutes or until a toothpick inserted in the centre comes out clean. Cool completely before frosting.
Make Frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy. Spread over cooled bars.
Notes
- Add-Ins: Mix in ¼ cup chopped nuts or raisins for texture and flavour.
- Make Ahead: Bars can be made a day in advance; frost just before serving.
- Frosting Tip: For a lighter topping, use whipped cream cheese or reduce sugar.
- Serving Idea: Cut into bite-sized pieces for parties or dessert trays.
- Storage: Store in the refrigerator for up to 5 days in an airtight container.