Name: Classic 9x13 Carrot Cake Bars
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ¾ cups (385 grams) light brown sugar; 3 large eggs room temperature; ¾ cup (177 ml) vegetable oil; 2 teaspoons (10 ml) vanilla extract; 2 cups (250 grams) all-purpose flour spooned and leveled; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 ¼ cups (288 grams) finely shredded carrots; 8 ounces (227 grams) full-fat cream cheese softened; 2 tablespoons (28 grams) butter softened; 2 cups (240 grams) powdered sugar; 1 teaspoon (5 ml) vanilla extract; ⅛ teaspoon salt

Ingredients

Scale

1 ¾ cups (385 grams) light brown sugar
3 large eggs room temperature
¾ cup (177 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
2 cups (250 grams) all-purpose flour spooned and leveled
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 ¼ cups (288 grams) finely shredded carrots
8 ounces (227 grams) full-fat cream cheese softened
2 tablespoons (28 grams) butter softened
2 cups (240 grams) powdered sugar
1 teaspoon (5 ml) vanilla extract
⅛ teaspoon salt

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Instructions

Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan and line it with parchment paper for easier removal if desired.
In a large mixing bowl, whisk together the brown sugar and eggs for about 1 minute until foamy. Add the oil and vanilla, whisking for another minute until smooth and slightly thickened.
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. Fold the flour mixture into the wet ingredients until just a few streaks of flour remain, scraping the bowl’s sides and bottom without overmixing.
Gently fold in the carrots, breaking up any clumps, and spread the batter into the prepared pan.
Bake for 28-32 minutes until the center springs back lightly, and a toothpick inserted comes out with a few moist crumbs. The edges should be set but not dark.
Allow to cool completely in the pan before frosting.
To make the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar and then mix in the vanilla and salt until light and spreadable.
Spread the frosting evenly over the cooled cake.

Notes

Ensure eggs are at room temperature for best results.
For a fun twist, add chopped nuts or raisins to the batter if desired.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 235
Sugar: 20g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 31mg