Description
These Classic 9×13 Carrot Cake Bars are a delightful mix of moist cake and creamy frosting made with love. With simple ingredients like shredded carrots, brown sugar, and cream cheese, this recipe is perfect for gatherings or a cozy treat at home. Everyone will enjoy this sweet and flavorful dessert.
Ingredients
Scale
- 1 ¾ cups (385 grams) light brown sugar
- 3 large eggs room temperature
- ¾ cup (177 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 grams) all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 ¼ cups (288 grams) finely shredded carrots
- 8 ounces (227 grams) full-fat cream cheese softened
- 2 tablespoons (28 grams) butter softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan and optionally line it with parchment paper for easy removal.
- In a large mixing bowl, whisk the brown sugar and eggs together for about 1 minute until foamy. Add in the vegetable oil and vanilla extract, whisking until smooth and slightly thickened, around 1 minute more.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
- Gradually add the dry mixture to the wet ingredients, folding until only a few streaks of flour remain. Be careful not to overmix.
- Gently fold in the finely shredded carrots until evenly distributed, then pour the batter into the prepared pan, spreading it evenly.
- Bake for 28-32 minutes. The cake is done when the center springs back upon touch and a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan before frosting it.
- For the frosting, beat the cream cheese until smooth and creamy. Gradually mix in the powdered sugar, then add the vanilla and salt, beating until light and spreadable.
- Spread the frosting evenly over the cooled carrot cake bars.
Notes
Ensure that the eggs are at room temperature for better mixing.
If desired, add chopped nuts like walnuts for extra texture.
The cake can be stored in the refrigerator, covered, for a few days.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 21g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg