Carrot Cake Bars
Deliciously spiced Carrot Cake Bars topped with creamy frosting, perfect for desserts or snacks.
Equipment
- 9×9-inch baking pan
- Mixing Bowls
- Hand Mixer
- parchment paper
Ingredients
For the bars
- 1 ¼ cups all purpose flour spooned and leveled
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¾ cup unsalted butter melted and slightly cooled
- 1 ¼ cups dark brown sugar packed
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ¼ cups finely grated carrots (~1-2 large carrots grated on the small holes of a box grater)
For the frosting
- 4 oz softened cream cheese
- 4 tablespoon softened unsalted butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper, ensuring there is a little overhang.
- Whisk together the dry ingredients in a mixing bowl and set aside.
- In another bowl, whisk the brown sugar and melted butter together until smooth.
- Whisk in the eggs, one at a time, followed by the vanilla extract.
- Fold in the dry ingredients and grated carrots, being careful not to over mix.
- Spread the batter evenly in the prepared pan.
- Bake for about 18-20 minutes, then remove from oven to cool.
- Cool completely, then make the frosting by beating together the softened cream cheese and butter until smooth, then adding in the powdered sugar, vanilla, and salt.
- Spread frosting evenly on top of the cooled bars and garnish with cinnamon and/or chopped walnuts before slicing.
Notes
Add in nuts or raisins if desired (~½ cup is perfect). Store bars in an air-tight container in the fridge for up to 5 days. Bring to room temperature before serving.
Nutrition
Serving: 1barCalories: 234kcalCarbohydrates: 32gProtein: 4gFat: 16gSodium: 294mgSugar: 17g
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