Description
Moist and flavorful carrot cake bars topped with creamy cream cheese frosting, perfect for a snack or dessert.
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until well combined.
- Stir in the grated carrots. Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in nuts and raisins if using. Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract and beat until creamy.
- Spread the frosting evenly over the cooled carrot cake bars. Cut into squares and serve.
Notes
- Bars can be stored in the refrigerator for up to 5 days.
- For a healthier version, reduce the sugar or use a low-fat cream cheese.
- Can be made ahead and frozen without frosting.