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Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe

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4.7 from 96 reviews

These Decadent Carrot Cake Bars with Cream Cheese Frosting are a moist and flavorful treat combining grated carrots, crushed pineapple, and warm spices baked into a soft cake base, topped with a rich and creamy vanilla-infused cream cheese frosting. Perfect for dessert or an indulgent snack, these bars offer delightful texture with optional walnuts for crunch.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick and bakes evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined, distributing the spices evenly throughout the flour mixture.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate them for a smooth batter. Stir in the vanilla extract for flavor.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which could toughen the cake. Fold in the grated carrots, crushed pineapple (drained to avoid excess moisture), and chopped walnuts if using, ensuring even distribution.
  5. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan placed on a wire rack before frosting.
  6. Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, continuing to beat until the frosting is thick and smooth. Stir in the vanilla extract to finish.
  7. Frost and Serve: Spread the cream cheese frosting evenly over the cooled carrot cake. Cut into bars of desired size. Optionally, garnish with additional chopped walnuts for extra texture and flavor before serving.

Notes

  • Ensure the crushed pineapple is well drained to prevent the cake from becoming too moist.
  • You can omit walnuts or substitute with pecans based on preference or allergies.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store the carrot cake bars covered in the refrigerator for up to 5 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Carrot Cake Bars, Cream Cheese Frosting, Easy Carrot Cake, Spiced Carrot Bars, Pineapple Carrot Cake

Find it online: https://islawhite.com/decadent-carrot-cake-bars-with-cream-cheese-frosting-recipe/