Instructions
Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Mix Wet Ingredients:
- In a large bowl, whisk together brown sugar, granulated sugar, and oil until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine:
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in grated carrots, pecans, and pineapple (if using).
Bake:
- Pour the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan on a wire rack.
Make the Frosting:
- In a medium bowl, beat together cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar, beating until fluffy.
- Stir in vanilla extract.
Frost and Garnish:
- Spread frosting evenly over cooled carrot cake bars.
- Sprinkle additional chopped pecans on top for crunch and visual appeal.
- Chill for 20–30 minutes for easier slicing.
Serve:
- Cut into squares or rectangles and enjoy!
Methods & Tips
- Grating the carrots finely ensures even moisture and prevents a gritty texture.
- Optional pineapple adds a tropical sweetness and extra moisture.
- Cooling completely before frosting prevents the cream cheese from melting.
- Make-ahead: These bars taste even better the next day after flavors meld.
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