Carrot Cake Cream Cheese Bars
These irresistibly indulgent carrot cake cream cheese bars are a delightful dessert that combines the warmth of carrot cake with the luxurious creaminess of cream cheese frosting.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Freshly ground is preferred.
- 1/2 teaspoon nutmeg Freshly ground is preferred.
- 1/2 teaspoon salt Balances sweetness.
- 4 large eggs At room temperature.
- 1 cup vegetable oil
- 2 cups shredded carrots Freshly grated recommended.
- 1 cup crushed pineapple Drained well.
- 1 cup chopped walnuts or pecans Optional.
For the cream cheese frosting
- 8 ounces cream cheese Softened.
- 1/2 cup unsalted butter Softened.
- 3-4 cups powdered sugar Adjust to desired sweetness.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing and dusting with flour, or lining it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Mixing
- In another bowl, whisk together the eggs and vegetable oil until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently to combine.
- Fold in the shredded carrots and crushed pineapple, along with the nuts if using.
Baking
- Spread the batter evenly into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely in the pan.
Frosting
- Beat together the softened cream cheese and butter until creamy.
- Gradually mix in the powdered sugar and vanilla, beating until airy and fluffy.
- Spread the frosting over the cooled bars.
Notes
Ensure all ingredients are at room temperature for best results. Drain pineapple thoroughly to prevent sogginess. Feel free to get creative with mix-ins like coconut or raisins.