Decadent Carrot Cake Bars Frosting (Print Version)
# Ingredients:
→ Carrot Bars
01 -
75 g raisins (go for these if you want)
02 -
150 g carrots, grated super fine
03 -
1 teaspoon vanilla extract
04 -
2 big eggs
05 -
100 g brown sugar (make sure it’s packed in)
06 -
100 g white sugar
07 -
120 ml plain vegetable oil
08 -
0.25 teaspoon ginger, ground (use it only if you’re into it)
09 -
0.25 teaspoon nutmeg, ground
10 -
1 teaspoon cinnamon, ground
11 -
0.5 teaspoon salt
12 -
0.5 teaspoon baking soda
13 -
1 teaspoon baking powder
14 -
190 g regular flour
15 -
60 g walnuts or pecans, roughly chopped (totally optional)
→ Frosting with Cream Cheese
16 -
1 teaspoon vanilla extract
17 -
240 g icing sugar
18 -
57 g unsalted butter, nice and soft
19 -
225 g cream cheese, at room temp
# Instructions:
01 -
Once frosted, slice everything into 12 pieces. Keep any leftovers in a sealed container in your fridge for up to five days.
02 -
Take your cooled bars and spread the frosting all over. Get in there with some swoops if you want it to look fancy.
03 -
Toss cream cheese and butter into a bowl, beat 'til it’s smooth. Slowly add icing sugar and vanilla, then whip until light and fluffy.
04 -
Pour the batter into your lined pan, make sure it’s even. Bake around 25–30 minutes. Stick a toothpick in—if it comes out dry, you’re good. Cool it all the way in the pan.
05 -
Add your dry ingredients into the wet bowl and mix 'til just barely together. Gently fold in carrots, then throw in the nuts and raisins if you’re using them.
06 -
Grab a big bowl and whisk veggie oil, white sugar, brown sugar, eggs, and vanilla 'til it’s nice and smooth.
07 -
In a medium bowl, combine your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if you like it). Give it all a good whisk.
08 -
Set your oven to 175°C. Grab a 22 x 33 cm pan, grease it, and pop in some parchment paper so nothing sticks.
# Notes:
01 -
Try swapping out half your oil for unsweetened applesauce—it keeps things lighter.
02 -
For a zesty boost, grate a bit of orange peel into your frosting.
03 -
These freeze great (without the frosting), so save the topping for after thawing.