Moist Carrot Cake Bars with Velvety Cream Cheese Frosting
Ingredients:
1 ½ cups all-purpose flour
1 tsp baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon baking soda
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil
1 ½ cups finely grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts (optional)
1 tsp vanilla extract
Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
In another bowl, whisk the granulated sugar, brown sugar, eggs, and oil until smooth. Stir in the vanilla, carrots, and pineapple.
Add the dry ingredients to the wet mixture and gently fold to combine. Stir in the walnuts if using.
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake bars to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and mix until fluffy and creamy.
Spread the frosting over the cooled carrot bars. Chill for 20 minutes before slicing into squares and serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 290 kcal | Servings: 12 bars