Carrot Cake Bars
Bright, tender, and topped with tangy cream cheese frosting, these Carrot Cake Bars are a cozy traybake perfect for weekday treats or holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine oil, eggs, grated carrots, crushed pineapple, and vanilla until evenly mixed.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined — avoid overmixing.
Baking
- Pour the batter into the prepared pan and spread evenly, then bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
- Let the bars cool completely in the pan before frosting to prevent the frosting from sliding.
- For the frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until well combined; spread over the cooled bars and cut into squares to serve.
Notes
Grate carrots finely, do not overbake, and store in an airtight container in the fridge for up to 5 days or freeze unfrosted bars for longer storage.