Carrot Bars with Frosting (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon of ground ginger
02 -
1 teaspoon of baking soda
03 -
1/2 teaspoon of salt
04 -
1 teaspoon of cinnamon
05 -
2 cups of plain flour
06 -
1 1/2 teaspoons of baking powder
07 -
1/2 teaspoon of nutmeg
→ Wet Ingredients
08 -
1/2 cup of crushed pineapple, make sure it’s drained
09 -
1 teaspoon of vanilla extract
10 -
2 cups of shredded carrots
11 -
3 large eggs
12 -
1/2 cup of room temperature butter
13 -
1/2 cup of brown sugar
14 -
1 cup of white sugar
15 -
1/2 cup of roughly chopped walnuts, optional for some extra crunch
→ Cream Cheese Frosting
16 -
1/4 cup of butter that’s softened
17 -
1 teaspoon of vanilla extract
18 -
2 cups of powdered sugar
19 -
8 oz of softened cream cheese
# Instructions:
01 -
Heat your oven to 350°F (175°C). Coat a 9x13 pan with butter and flour to keep the cake from sticking.
02 -
Combine the flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger in a bowl and stir everything together well.
03 -
Cream the butter and sugars until light and airy, then add the eggs—one at a time—along with the vanilla. Stir in the dry mix bit by bit. Gently fold in pineapple, carrots, and walnuts at the end.
04 -
Pour the batter into your prepared pan. Let it bake for 30-35 minutes, and check it’s done by poking the center with a toothpick. Cool it fully before moving on.
05 -
Blend the cream cheese and butter together until smooth. Mix in powdered sugar and vanilla, then spread it on the cooled cake evenly.
# Notes:
01 -
It’s best if your butter and cream cheese are room temperature before using.
02 -
Be sure to get rid of extra liquid from the pineapple by draining it first.