Description
These Carrot Cake Bars feature a moist and flavorful carrot cake base spiced with cinnamon, nutmeg, and optional ginger, studded with walnuts and raisins for added texture. Topped with a creamy, tangy cream cheese frosting, they are perfect for a delicious dessert or snack that’s easy to make in a single 9×13 inch pan.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger until evenly combined. Set this aside for later.
- Combine wet ingredients: In another bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract thoroughly until well blended and smooth.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to combine. Fold in the shredded carrots, chopped nuts, and raisins if using, making sure not to overmix to keep the batter light.
- Bake the bars: Pour the batter evenly into the prepared baking pan and spread it out smoothly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bars: Allow the carrot cake bars to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting to prevent melting of the frosting.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost the bars: Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Cut into 12-16 bars and serve.
Notes
- Ensure the bars are completely cooled before frosting to avoid the frosting melting.
- You can substitute walnuts with pecans or omit nuts altogether for a nut-free version.
- Raisins are optional; feel free to omit or replace with shredded coconut or chopped pineapple for variation.
- Store carrot cake bars covered in the refrigerator for up to 5 days for best freshness.
- Bringing cream cheese and butter to room temperature before frosting makes it easier to achieve a smooth, fluffy consistency.
