Description
Moist and flavorful carrot cake bars topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1.5 cups all-purpose flour (can substitute with gluten-free flour)
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil (can substitute with coconut oil)
- 4 large eggs (can substitute with flax eggs for vegan version)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 8 oz cream cheese, softened (can substitute with vegan cream cheese)
- 0.25 cup butter, softened (can substitute with dairy-free butter)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it or lining it with parchment paper.
- In a large bowl, mix the grated carrots and drained pineapple together.
- In another bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- Gradually pour the wet ingredients into the dry mixture and stir until just combined.
- Fold in the carrot and pineapple mixture until well combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- While the bars cool, prepare the cream cheese frosting by beating together softened cream cheese and butter until smooth.
- Gradually add powdered sugar and mix until fluffy, then mix in vanilla extract.
- Once the carrot cake bars are completely cool, spread the frosting on top.
- Cut the bars into squares or rectangles and serve.
Notes
For added texture, consider adding chopped nuts or raisins to the batter. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg