Description
These Homemade Carrot Cake Bars are a delightful treat that are perfectly moist and bursting with flavor. Topped with a luscious cream cheese frosting, they are a slice of nostalgia and comfort.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5–6 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk (optional, for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. The pan should be ready and lined, so your bars won’t stick. You can also use parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure these dry ingredients are well combined, as this helps distribute the leavening agents evenly.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. This should take about 2 minutes; you’ll know it’s ready when it looks glossy and slightly thicker.
- Add the eggs one at a time to the sugar mixture, mixing well after each addition. This will take about 1 minute. The mixture should look smooth and slightly lighter in color.
- Stir in the vanilla extract, grated carrots, and crushed pineapple until evenly mixed. You should see vibrant colors, and the batter should be thick but pourable.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this could lead to dense bars.
- If using, fold in the chopped walnuts (or pecans) and raisins. The mixture should look chunky, and you should see bits of carrots and nuts throughout.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Smooth out the top to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should start to pull away from the pan slightly.
- Remove from the oven and allow the bars to cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely before frosting.
- To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy. If it’s too thick, add milk a tablespoon at a time until the desired consistency is reached.
- Once the carrot cake bars are completely cool, spread the frosting evenly on top. Cut into squares or rectangles for serving, and enjoy your delicious homemade treat!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: One common mistake is overmixing the batter, which can lead to tough bars. Mix just until combined to keep them light and fluffy.