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Carrot Cake Bars with Cream Cheese Frosting

Moist Carrot Cake Bars with Cream Cheese Frosting Bliss

Delight in these Carrot Cake Bars with Cream Cheese Frosting, featuring moist layers and rich flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Bars
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for gluten-free options.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • 1/2 teaspoon Salt Essential for balancing sweetness.
  • 2 teaspoons Ground Cinnamon Don’t skip for authentic taste.
  • 1/4 teaspoon Ground Nutmeg Use sparingly for best results.
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar Adds moisture and a rich flavor.
  • 1/2 cup Vegetable Oil Essential for texture—do not substitute with butter.
  • 3 Large Eggs Room temperature helps with even mixing.
  • 2 teaspoons Vanilla Extract Use high-quality for the best results.
  • 2 cups Finely Shredded Carrots Use fresh carrots and avoid pre-shredded.
  • 1 cup Chocolate Chips Substitute with nuts if desired.
  • 1 cup Mixed Dried Fruit Optional but recommended for added texture.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened to prevent lumps.
  • 1/2 cup Unsalted Butter Ensure it’s soft for easy mixing.
  • 2 cups Powdered Sugar Sifted to prevent lumps.
  • a pinch Salt Balances the sweetness.
For the Topping
  • 1/2 cup Semi-Sweet Chocolate Chips For drizzle, optional.
  • to taste Flaky Sea Salt Adds a sophisticated touch.
  • to taste Candy Carrots For garnish.

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing or lining it with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
  3. In a large mixing bowl, whisk granulated sugar, light brown sugar, and vegetable oil until slightly fluffy.
  4. Add large eggs one at a time, mixing thoroughly, then stir in the vanilla extract.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Gently fold in the finely shredded carrots, chocolate chips, and mixed dried fruit.
  7. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.
  8. Allow the bars to cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.
  9. Prepare the cream cheese frosting by beating softened cream cheese and unsalted butter until smooth, then gradually add sifted powdered sugar.
  10. Spread the cream cheese frosting evenly over the cooled carrot cake bars, and add any desired toppings.
  11. Refrigerate the frosted bars for at least 1 hour before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Use fresh ingredients and ensure room temperature for better mixing. Avoid overmixing and customize ingredients carefully to maintain texture.

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