Description
These Carrot Cake Bars are a delicious spin on my classic homemade carrot cake. The spiced cake batter is infused with crushed pineapple, freshly grated carrots, and walnuts before being baked and topped with a sweet, tangy cream cheese frosting. Sliced into bite-sized bars, this dessert is perfect for holiday parties and family gatherings!
Ingredients
Scale
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1/2 cup neutral oil (like avocado oil)
- 1 cup unsweetened applesauce
- 1 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1-8 oz can crushed pineapple, drained
- 2 1/2 cups freshly grated carrot
- 1 cup chopped walnuts
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar, plus more to taste
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Grease a 10×15 inch rimmed pan with avocado oil or non-stick spray.
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to a large mixing bowl. Whisk together until well combined and set aside.
- To another large mixing bowl add the eggs, oil, applesauce, dark brown sugar, and vanilla extract. Whisk together until well combined.
- Slowly incorporate the dry ingredients into the wet ingredients until the batter is well combined. Fold in the drained crushed pineapple, grated carrots, and walnuts.
- Transfer the batter to the prepared jelly roll pan, using an offset spatula to spread the batter into an even layer in the pan.
- Bake the bars at 350 degrees for 25-30 minutes or until a tooth pick inserted in the center comes out clean. Cool the bars completely on a wire rack. Be sure that bars are completely cooled and not warm before adding the frosting or slicing.
- Make the Cream Cheese Frosting: Add the cream cheese and butter to a large mixing bowl. Cream the butter and cream cheese together then add the confectioner’s sugar and mix until well incorporated without any lumps. Next, add in the ground cinnamon, vanilla extract, fresh orange zest, and pinch of salt. Mix on high again until well combined and fluffy.
- Once the carrot cake bars have completely cooled, cover them with the cream cheese frosting. Then, place them in the fridge for 15-20 minutes to help the frosting set before slicing and serving. Garnish with crushed walnuts.
