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Sara Emma

Cheesy Carrot Cake Bars

A moist, spiced carrot cake base baked in a 9x13 pan, topped with a thick, decadent layer of tangy cream cheese frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 7 serving
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • For the Bars:
  • 2 cups All-purpose Flour
  • 1.5 cups Granulated Sugar
  • 1 tsp Baking Soda
  • 1.5 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1 cup Vegetable Oil
  • 4 large Eggs room temperature
  • 3 cups Freshly Grated Carrots about 5-6 medium carrots
  • 1/2 cup Crushed Pineapple optional, drained
  • 1/2 cup Chopped Walnuts optional
  • For the Cheesy Frosting:
  • 8 oz Cream Cheese softened
  • 1/2 cup Unsalted Butter softened
  • 3-4 cups Powdered Sugar
  • 1 tsp Vanilla Extract

Equipment

  • 9x13 Baking Pan
  • Box Grater (for carrots)
  • Hand Mixer
  • Stand Mixer
  • Large Mixing Bowls.

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan (or line with parchment paper).
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger.
  3. In a separate bowl, beat the eggs and oil together until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the grated carrots, crushed pineapple, and walnuts.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely.
  8. Make the Frosting: Beat the cream cheese and butter together until fluffy. Add vanilla, then gradually add powdered sugar until it reaches your desired sweetness and thickness.
  9. Spread the frosting generously over the cooled cake. Slice into bars and serve.

Notes

For a "cleaner" cut, chill the frosted bars in the fridge for at least 30 minutes before slicing.