Carrot Cake Bars with Cream Cheese Frosting

Ingredients:

For the Carrot Cake Bars:

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

½ cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 tsp vanilla extract

1 cup grated carrots (about 2 medium carrots)

½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Instructions:

Preheat the Oven and Prep the Pan:

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Carrot Cake Batter:

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots and nuts (if using).

Bake the Bars:

Pour the batter into the prepared pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.

Prepare the Cream Cheese Frosting:

In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Stir in vanilla extract.

Frost and Serve:

Once the bars are completely cool, spread the frosting evenly over the top. Cut into squares or bars and serve. Garnish with extra nuts or a sprinkle of cinnamon, if desired.