Description
Moist carrot cake bars with tangy cream cheese frosting the perfect treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots, packed
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk or heavy cream (optional, for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, whisk together the granulated sugar and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the grated carrots, chopped walnuts or pecans (if using), and raisins (if using).
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bars cool completely in the pan before frosting.
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Beat the frosting on medium-high speed for 2-3 minutes, or until it is light and fluffy.
- Once the carrot cake bars are completely cool, spread the cream cheese frosting evenly over the top.
- For best results, chill the frosted bars in the refrigerator for at least 30 minutes before cutting and serving.
- Cut the bars into squares and serve.
Notes
- Spice it Up: Adjust the amount of spices to your liking.
- Add Pineapple: Add 1/2 cup of crushed pineapple (drained) to the batter along with the carrots.
- Nuts: Use almonds or macadamia nuts instead of walnuts or pecans, or omit the nuts altogether.
- Raisins: Omit the raisins if you prefer.
- Frosting Variations: Add a teaspoon of lemon zest to the cream cheese frosting. Or, you can use a different type of frosting altogether, such as a brown butter frosting or a maple cream cheese frosting.
- Storage: Store the carrot cake bars in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: Bake the carrot cake bars a day ahead of time and store them in an airtight container at room temperature. Frost them the next day.
- Freezing: Freeze the carrot cake bars, either frosted or unfrosted, for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw them in the refrigerator overnight before serving.
- Bars are too dry: Make sure you’re using the correct amount of oil and eggs. Also, be careful not to overbake the bars.
- Bars are too dense: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in tough bars.
- Frosting is too thin: Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
- Frosting is too thick: Add more milk or heavy cream, one teaspoon at a time, until you reach your desired consistency.
- Frosting is lumpy: Make sure the cream cheese and butter are at room temperature before beating them together. If the frosting is still lumpy, try beating it on high speed for a few minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes