Description
Deliciously moist carrot cake bars topped with creamy cream cheese frosting
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat together oil, granulated sugar, brown sugar, and eggs until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in grated carrots and chopped walnuts.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Meanwhile, prepare the frosting by beating cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla extract, beating until smooth.
- Spread frosting over cooled carrot cake bars.
- Cut into squares and serve.
Notes
- If you like raisins or coconut, feel free to add a handful to the batter for extra texture.
- To make it nut-free, simply omit the walnuts or substitute with raisins.
- Prep Time: 20
- Cook Time: 30