Decadent Carrot Cake Bars Frosting (Print Version)
# Ingredients:
→ Carrot Cake Bars
01 -
190 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
0.25 teaspoon ground nutmeg
07 -
0.25 teaspoon ground ginger (optional)
08 -
120 ml vegetable oil
09 -
100 g granulated sugar
10 -
100 g brown sugar, packed
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
13 -
150 g finely shredded carrots
14 -
60 g chopped walnuts or pecans (optional)
15 -
75 g raisins (optional)
→ Cream Cheese Frosting
16 -
225 g cream cheese, softened
17 -
57 g unsalted butter, softened
18 -
240 g powdered sugar
19 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 175°C. Grease and line a 22 x 33 cm baking pan with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 -
In a large bowl, whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
04 -
Add dry mixture to wet ingredients and stir until just combined. Gently fold in shredded carrots, nuts, and raisins if using.
05 -
Spread the batter evenly in the prepared pan. Bake for 25–30 minutes until a toothpick inserted in the center emerges clean. Allow to cool completely in the pan.
06 -
In a bowl, beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla. Beat until light and fluffy.
07 -
Spread frosting evenly over cooled bars and create decorative swirls if desired.
08 -
Cut into 12 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
For a lighter option, substitute half the oil with unsweetened applesauce.
02 -
Enhance the frosting with orange zest for a citrus flavor.
03 -
Bars freeze well unfrosted; frost after thawing.