Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add eggs, vegetable oil, vanilla, and grated carrots; mix until well combined.
- Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- For the frosting, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla, and beat until fluffy.
- Spread the cream cheese frosting evenly over the cooled cake bars.
- Cut into squares and serve garnished with optional chopped nuts or carrot slices.
Notes
- Ensure carrots are finely grated for a smooth texture.
- Chill the bars before frosting for easier spreading.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg