Description
Delicious and moist carrot cake bars topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups grated carrots (about 4 large carrots)
- 1 cup granulated sugar
- 0 cups brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0 teaspoons ground nutmeg
- 0 teaspoons salt
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 cup shredded coconut (optional)
- 8 oz cream cheese
- 0 cups butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a rectangular baking pan (about 9×13 inches).
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, combine the oil, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- Fold in the grated carrots, crushed pineapple, chopped walnuts, and shredded coconut, if desired.
- Pour the mixture into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the bars cool, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
- Spread the cream cheese frosting generously over the cooled carrot cake bars.
- Slice into squares and enjoy!
Notes
- Can be stored in an airtight container for up to 4 days.
- Best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg