Moist Carrot Cake Bars
These carrot cake bars are packed with freshly grated carrots, warm spices, and a rich cream cheese frosting. Moist, easy to slice, and perfect for any occasion, they offer all the classic flavor of carrot cake in a convenient bar form.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Grater
Ingredients
- 2 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 cup Vegetable Oil
- 3 pieces Eggs large
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 cups Grated Carrots fresh, finely grated
- 1/2 cup Chopped Walnuts optional
- 1/2 cup Crushed Pineapple drained
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, oil, and eggs until smooth. Gradually fold in the dry ingredients.
- Stir in grated carrots, walnuts, and pineapple. Pour batter into the prepared pan and spread evenly.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Notes
For a twist, try adding raisins, coconut, or subbing the frosting with a maple or citrus variation. Bars can be stored in the fridge for a week or frozen unfrosted.