Carrot Bars with Frosting (Print)
Tender carrot bars layered with smooth cream cheese frosting. Full of pineapple, spices, and fresh carrots for a tasty bite.
# Ingredients:
→ Dry Ingredients
01 -
2 cups plain flour
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon ground ginger
04 -
1 teaspoon baking soda
05 -
1 teaspoon cinnamon powder
06 -
1 1/2 teaspoons baking powder
07 -
1/2 teaspoon nutmeg
→ Wet Ingredients
08 -
3 big eggs
09 -
1 teaspoon real vanilla
10 -
1/2 cup softened butter (unsalted)
11 -
1/2 cup canned, crushed pineapple (squeeze out extra liquid)
12 -
2 cups shredded carrots
13 -
1/2 cup optional chopped walnuts
14 -
1 cup regular sugar
15 -
1/2 cup packed light brown sugar
→ Cream Cheese Frosting
16 -
8 oz soft cream cheese
17 -
2 cups powdered sugar (sifted)
18 -
1/4 cup melted butter (unsalted)
19 -
1 teaspoon vanilla
# Steps:
01 -
Set your oven to 350°F (175°C). Coat a 9x13 inch pan with butter and a bit of flour.
02 -
Mix the flour, cinnamon, nutmeg, ginger, salt, baking powder, and soda together with a whisk.
03 -
Cream together butter and the two sugars until fluffy. Stir in eggs one at a time, then mix in vanilla. Slowly add the dry mix, then gently stir in carrots, pineapple, and nuts.
04 -
Pour the batter into your pan and bake for 30-35 minutes. Let the cake cool off completely before icing.
05 -
Whip cream cheese and butter until there are no lumps. Slowly add powdered sugar and vanilla, then spread the frosting evenly over the cooled cake.
# Notes:
01 -
Let your butter and cream cheese sit out until soft before using.
02 -
Squeeze out extra juice from the pineapple so the batter isn't too wet.