Description

These Carrot Cake Bars offer an irresistible combination of sweetness and warmth from spices, featuring fluffy shredded carrots and a creamy topping, ideal for any gathering.

Ingredients

Scale

1¼ cups (150 g) all purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon all spice
¼ teaspoon cloves
¼ teaspoon salt
¾ cup (180 ml) melted butter
1 cup (200 g) light or dark brown sugar
2 large eggs, room temperature
2 teaspoons (10 ml) vanilla extract
1½ cups shredded carrots (about 2 medium carrots)
¼ cup (57 g) room temperature butter, sliced
4 oz. (113 g) cream cheese, room temperature
2 cups (240 g) powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
¼ cup chopped nuts for topping

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Instructions

Preheat the oven to 350 F (177 C) and prepare a 9 x 9 pan with parchment paper.
In a bowl, mix the flour, cinnamon, ginger, all spice, cloves, and salt together.
Peel and shred the carrots; set aside.
In a separate bowl, whisk together melted butter and brown sugar, then add eggs and vanilla extract.
Mix in the dry ingredients, followed by the shredded carrots until just combined.
Spread the batter evenly in the pan and bake for 20-22 minutes, until the edges pull away slightly from the pan.
Cool the cake bars in the pan, optionally refrigerate before frosting.
Cream together softened butter and cream cheese, then gradually mix in powdered sugar until well incorporated.
Add vanilla and salt, then adjust thickness with milk if needed.
Frost the top of the cooled carrot cake bars and sprinkle with chopped nuts.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing.
You can add raisins or pineapple for extra flavor variation.
Store in an airtight container for up to a week for the best flavor.

Nutrition

Serving Size: 1 bar
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg