Description
Deliciously moist carrot cake bars topped with a velvety cream cheese drizzle, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, melted
- 3 large eggs
- 2 cups grated carrots
- 1 cup chopped nuts (optional)
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Blend granulated sugar, brown sugar, and melted butter in another bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gradually stir in the dry ingredients until just combined.
- Fold in the grated carrots and nuts (if using).
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While the bars cool, beat together cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle the cream cheese mixture over the cooled bars and cut into squares before serving.
Notes
Store any leftover bars in an airtight container. They keep well in the fridge for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg