Description
Delicious and moist carrot cake bars topped with a creamy vanilla cream cheese frosting. This easy-to-make dessert combines classic spices and shredded carrots in a tender cake base, perfect for any occasion or as a sweet treat to share with family and friends.
Ingredients
Dry Ingredients
- 2 ½ cups flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla bean paste
- 2 cups shredded carrots
Frosting
- ½ cup room temperature unsalted butter
- 6 ounces softened cream cheese
- 3 cups powdered sugar
- 2 teaspoons vanilla bean paste
- 1 large pinch salt
Instructions
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 15 x 1 baking sheet (jelly roll pan) with nonstick cooking spray and set aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground ginger, ground cloves, baking soda, baking powder, and salt until well combined.
- Mix Sugars and Oil: In a large bowl, combine the vegetable oil, packed light brown sugar, and granulated sugar. Mix until fully combined and smooth.
- Add Eggs and Vanilla: Add the eggs and vanilla bean paste to the sugar and oil mixture, mixing until combined and the batter is smooth.
- Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Carrots: Fold the shredded carrots evenly into the batter, making sure they are well distributed.
- Pour and Spread Batter: Pour the batter into the prepared baking sheet and spread it out evenly to the edges.
- Bake: Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake bars to cool completely in the pan.
- Prepare Frosting: In a large bowl, beat the room temperature unsalted butter and softened cream cheese using a hand mixer or stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Add Frosting Ingredients: Add the powdered sugar, vanilla bean paste, and a pinch of salt to the bowl. Beat until the frosting is smooth and fluffy.
- Frost Cake Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars.
- Chill and Serve: Cover the frosted bars and store them in the refrigerator until ready to slice and serve.
Notes
- Ensure the cream cheese and butter are at room temperature before making the frosting for a smooth consistency.
- Do not overmix the batter to keep the bars tender and moist.
- Use freshly shredded carrots for the best texture and flavor.
- Store leftover bars covered in the refrigerator for up to 5 days.
- To make the bars ahead, bake and frost, then keep refrigerated until serving.
