Decadent Carrot Cake Bars (Print Version)
# Ingredients:
→ Carrot Cake Bars
01 -
150 g shredded carrots, finely grated (from about 3 average-sized carrots)
02 -
100 g white sugar
03 -
1 teaspoon vanilla essence
04 -
1/2 teaspoon salt
05 -
60 g chopped pecans or walnuts, optional
06 -
1/2 teaspoon baking soda
07 -
1 teaspoon cinnamon, ground
08 -
100 g packed brown sugar
09 -
1/4 teaspoon ground nutmeg
10 -
75 g raisins, optional
11 -
190 g plain flour
12 -
2 large eggs
13 -
120 ml any vegetable oil of choice
14 -
1 teaspoon baking powder
15 -
1/4 teaspoon ground ginger, optional
→ Cream Cheese Frosting
16 -
240 g powdered sugar
17 -
57 g room-temperature unsalted butter
18 -
1 teaspoon vanilla essence
19 -
225 g softened cream cheese
# Instructions:
01 -
Crank up your oven to 175°C and let it preheat. Meanwhile, grease a 23×33 cm pan and line it with parchment paper.
02 -
Grab a medium-sized bowl and whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, and (if using) ginger.
03 -
In a big bowl, stir the oil, both sugars (white and brown), vanilla, and eggs until you have a smooth mixture.
04 -
Slowly add the dry mixture into the wet until it's just blended. Then, fold in the shredded carrots along with the optional nuts and raisins if using.
05 -
Transfer the batter into the prepared pan and smooth it out. Bake for 25–30 minutes until a toothpick in the center comes out clean, then let the whole thing cool completely in the pan.
06 -
Beat the cream cheese and butter together until smooth as can be. Gradually stir in the powdered sugar and vanilla until it's light and fluffy.
07 -
Once the bars are fully cooled, spread the cream cheese icing over the top. Use a spatula to smooth or make swirly designs.
08 -
Slice the bars into squares and enjoy! Store any leftovers in a sealed container in the fridge for up to five days.
# Notes:
01 -
To make it healthier, swap out half the oil for unsweetened applesauce.
02 -
Mix in a little orange zest with the frosting for a refreshing citrus kick.
03 -
They freeze great! Keep the bars unfrosted when freezing and frost them after thawing.