Description
Delight in these moist and flavorful Carrot Cake Bars topped with a smooth and creamy cream cheese frosting. Perfectly spiced with cinnamon and nutmeg, these bars incorporate grated carrots, optional nuts, and raisins for added texture and sweetness. Baked to golden perfection in a 9×9 inch pan, they make an excellent treat for any occasion or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan thoroughly and set it aside to ensure the bars don’t stick.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Mix Butter and Sugars: In a large bowl, combine the melted unsalted butter, granulated sugar, and packed brown sugar. Stir until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Beat the two large eggs and vanilla extract into the butter and sugar mixture until fully incorporated and smooth to create the wet base for your batter.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding in gently until just combined. Avoid overmixing to keep the bars tender.
- Fold in Carrots and Add-ins: Gently fold the grated carrots into the batter. If desired, also fold in the chopped walnuts or pecans and raisins for added richness and texture.
- Pour Batter into Pan: Transfer the batter into the greased baking pan and spread evenly to ensure uniform cooking.
- Bake: Place the pan in the preheated oven and bake for 25 to 28 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove the pan from the oven and place it on a wire rack. Allow the carrot cake bars to cool completely in the pan to set properly before frosting.
- Prepare Frosting: While the bars cool, prepare the cream cheese frosting by beating softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until the frosting is fluffy and smooth.
- Frost Bars: Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over the top using a spatula for a delicious finish.
Notes
- Make sure the cake bars are completely cool before frosting to prevent the frosting from melting.
- For a nut-free version, simply omit the walnuts or pecans.
- Raisins are optional but add a nice natural sweetness and texture.
- You can substitute brown sugar with coconut sugar for a deeper flavor.
- Store the carrot cake bars in an airtight container in the refrigerator for up to 4 days.
- Let bars come to room temperature before serving for the best flavor and texture.
