Decadent Carrot Cake Bars (Print Version)
# Ingredients:
→ Carrot Cake Squares
01 -
2 cups grated carrots
02 -
1/2 cup crushed pineapple (drained)
03 -
1 teaspoon vanilla extract
04 -
1 cup white sugar
05 -
1/2 cup softened unsalted butter
06 -
3 large eggs
07 -
1/2 cup light brown sugar
08 -
2 cups plain all-purpose flour
09 -
1 1/2 teaspoons baking powder
10 -
1 teaspoon baking soda
11 -
1/2 teaspoon ground ginger
12 -
1 teaspoon ground cinnamon
13 -
1/2 teaspoon salt
14 -
1/2 teaspoon ground nutmeg
15 -
1/2 cup chopped walnuts (optional)
→ Cheesecake Topping
16 -
8 oz cream cheese (softened)
17 -
1/4 cup softened butter
18 -
2 cups powdered sugar
19 -
1 teaspoon vanilla
# Instructions:
01 -
Turn your oven on and set it to 350°F (175°C). Lightly grease a 9×13 inch pan so nothing sticks.
02 -
Mix your flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger in a big bowl. Keep stirring until it looks even.
03 -
Use a mixer to beat the softened butter with the white and brown sugar. Do this for 2–3 minutes until it’s fluffy and light.
04 -
Break the eggs in one at a time, mixing fully after each. Then, blend in the splash of vanilla.
05 -
Slowly toss the dry mix into the wet one. Keep the speed low so you don’t overdo it. Stop when it’s just mixed.
06 -
Gently add the grated carrots, drained pineapple, and any nuts (if you want) until they’re spread throughout.
07 -
Pour your batter into the greased pan. Smooth it out on top, then bake for about 25 to 30 minutes. It’s done when a toothpick in the middle comes out clean. Let it cool completely in the pan.
08 -
Beat together the softened cream cheese and butter until it’s smooth. Slowly mix in powdered sugar and vanilla until creamy.
09 -
Spread the topping across your cooled squares. Cut them up and enjoy a sweet, spiced treat!
# Notes:
01 -
Toss in 1/2 cup of raisins or coconut flakes for a different flavor.
02 -
Room-temp butter and cream cheese make the frosting smoother.
03 -
Keep leftovers in the freezer for up to 3 months. Let it defrost in the fridge.