Carrot Cake Bars with Cream Cheese Frosting

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped nuts (if using).
Bake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Beat Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Add Vanilla and Sugar: Add the vanilla extract and powdered sugar, mixing until well combined and smooth. Add more powdered sugar if needed.
Frost the Bars: Once the carrot cake bars are completely cooled, spread the frosting evenly over the top. Cut into squares and serve.

Pineapple Carrot Bars: Add 1/4 cup drained crushed pineapple.
Raisin Addition: Add 1/4 cup raisins.
Spiced Cream Cheese Frosting: Add a pinch of cinnamon or nutmeg to the frosting.

Q: Can I make these ahead? A: Yes, bake the bars a day in advance and frost when ready to serve. Refrigerate.

Q: Can I freeze them? A: Yes, freeze unfrosted bars for up to 3 months. Wrap tightly and store in an airtight container. Thaw before frosting.

Q: Can I double the recipe? A: Absolutely! Double ingredients and use a 9×13-inch dish. Adjust baking time as needed.

Enjoy these delicious and easy carrot cake bars!