Carrot Cake Bars
Moist and flavorful Carrot Cake Bars, topped with a creamy orange-zest cream cheese frosting. Perfect for summer picnics, parties, and easy family desserts!
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Whisk
- Spatula
- Box grater
- Electric mixer
Ingredients
For the Bars
- 1 cup all-purpose flour (125g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs room temperature
- 1/2 cup vegetable oil (120ml)
- 1/2 cup granulated sugar (100g)
- 1/4 cup light brown sugar (55g), packed
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (150g, about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup raisins optional
For the Cream Cheese Frosting
- 4 oz cream cheese (115g), softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar (120g), sifted
- 1/2 tsp vanilla extract
- 1 orange zest optional, for summer freshness
Instructions
- Preheat oven to 350°F (175°C). Line or grease an 8x8-inch pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl.
- In another bowl, whisk eggs, oil, sugars, and vanilla extract until smooth.
- Stir dry ingredients into wet mixture until just combined. Fold in grated carrots, nuts, and raisins if using.
- Pour batter into pan and smooth the top. Bake for 22-26 minutes. Cool completely.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and orange zest, beat until fluffy.
- Spread frosting on cooled bars. Slice and serve chilled for the best summer treat.
Notes
Chill before serving for the freshest taste. Substitute nuts or raisins to your preference. Store in the fridge for up to 4 days.