Description
Deliciously moist and spiced carrot cake bars topped with creamy cream cheese drizzle, perfect for sharing or indulging yourself.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 cups shredded carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan generously with butter or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl.
- Beat the softened butter, granulated sugar, and brown sugar together until creamy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the dry ingredients into the wet mixture gradually, mixing until just combined.
- Fold in the shredded carrots and nuts (if using) gently with a rubber spatula.
- Pour the batter into your prepared baking pan, spreading it evenly.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Allow the bars to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare the cream cheese drizzle by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the icing generously over the cooled bars.
Notes
Make ahead by preparing the batter the day before and refrigerating it. Store leftovers in an airtight container for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg