Easy Carrot Cake Bars (Print Version)
# Ingredients:
→ Carrot Cake Bars
01 -
3/4 cup avocado oil (or any mild-flavored oil you prefer)
02 -
1/2 cup granulated sugar
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1/2 cup packed brown sugar
04 -
3 eggs
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1/2 tablespoon vanilla extract
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1 2/3 cups all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon fine sea salt
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1/2 teaspoon baking powder
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1/4 teaspoon ground nutmeg
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Pinch of ground cloves
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8 ounces fresh carrots, finely grated
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1/2 cup chopped nuts or 1/4 cup raisins (optional)
→ Cream Cheese Frosting
15 -
1 package (8 ounces) low-fat cream cheese, softened
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2 tablespoons butter, softened
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1 teaspoon vanilla extract
18 -
3 cups powdered sugar, sifted (adjust to reach desired consistency)
# Instructions:
01 -
Preheat your oven to 350°F. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.
02 -
In a large bowl, whisk together the oil, granulated sugar, and brown sugar until smooth and well combined. Add the eggs and vanilla, then whisk again until the mixture is silky smooth.
03 -
In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves until thoroughly combined.
04 -
Gradually add the dry ingredient mixture into the wet ingredients, stirring until smooth. Fold in the grated carrots until evenly distributed. If using nuts or raisins, gently fold them in now. Pour the batter into your prepared baking dish and spread it out evenly.
05 -
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Transfer the baking dish to a wire cooling rack and let it cool completely to room temperature.
06 -
While the cake cools, prepare your frosting. In a mixing bowl, combine the softened cream cheese, butter, and vanilla until smooth and creamy. Gradually add the powdered sugar, stirring until you reach your desired consistency - add more for a stiffer frosting or less for a creamier spread.
07 -
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Slice into bars, serve, and enjoy!
# Notes:
01 -
These carrot cake bars can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
You can grate the carrots by hand with a box grater, use a food processor with a shredding disk, or save time by using store-bought shredded carrots.
03 -
These bars are perfectly moist, lightly spiced, and topped with heavenly cream cheese frosting.