Description
Deliciously moist carrot cake bars topped with creamy, tangy cream cheese frosting, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Cook Mode Prevent your screen from going dark
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- 3. In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until combined. Add the eggs and vanilla, whisking until smooth.
- 4. Fold the dry ingredients into the wet mixture just until combined. Gently fold in the carrots, nuts, and raisins.
- 5. Pour the batter into the prepared pan and smooth it out. Bake for 25-30 minutes, or until a toothpick comes out clean.
- 6. Let the bars cool in the pan on a wire rack.
- 7. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- 8. Once the bars are cool, frost them and slice into 12-16 pieces.
- 9. Serve slightly chilled for best results.