Decadent Carrot Cake Bars (Print Version)
# Ingredients:
→ Carrot Cake Squares
01 -
1 1/2 teaspoons baking powder
02 -
1/2 teaspoon ground ginger
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon ground nutmeg
06 -
2 cups grated carrots
07 -
1/2 teaspoon baking soda
08 -
1/2 cup brown sugar
09 -
1/2 cup crushed pineapple, strained
10 -
3 large eggs
11 -
2 cups all-purpose flour
12 -
1 cup white sugar
13 -
1/2 cup butter, softened
14 -
1 teaspoon vanilla extract
15 -
1/2 cup chopped walnuts (optional)
→ Frosting with Cream Cheese
16 -
1/4 cup softened butter
17 -
2 cups powdered sugar
18 -
8 oz softened cream cheese
19 -
1 teaspoon vanilla extract
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat a 9×13 inch baking pan with grease so nothing sticks.
02 -
In a mixing bowl, stir together flour, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder until it's all blended.
03 -
Using a large bowl, cream the softened butter with the white and brown sugars until it's airy and light. This should take about 2-3 minutes.
04 -
One at a time, blend in the eggs, making sure each egg is well mixed before the next. Stir in the vanilla after.
05 -
Slowly combine the dry ingredients into the wet mixture. Use the lowest speed on your mixer, and don't over-stir so your bars stay soft.
06 -
Fold the pineapple, shredded carrots, and walnuts (if you're adding them) into the batter gently until it's spread throughout.
07 -
Spread the batter evenly in your greased pan. Bake for about 25-30 minutes, or until a toothpick pulled from the center is clean. Let cool in the pan.
08 -
Blend the softened butter and cream cheese till there are no lumps. Add the vanilla and powdered sugar, a bit at a time, mixing until it's smooth.
09 -
Once your carrot squares are fully cooled, spread the frosting evenly on top. Slice into squares and dig in. Perfectly sweet and creamy!
# Notes:
01 -
Throw in shredded coconut or some raisins for a fun twist to the batter.
02 -
Softened butter and cream cheese make the frosting smooth and silky, so don't skip this step.
03 -
These freeze well for up to 3 months; defrost them in the fridge overnight before eating.