The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 36 bars
Ingredients
Cake:
1¼ cups unsweetened applesauce or oil, this is what my Nana used
2 cups sugar
3 eggs
2 cups flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts optional
1 tsp vanilla
1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
½ c butter, softened
8 oz cream cheese, softened
1 tsp vanilla
1 lb powdered sugar
Instructions
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased or parchment lined 10×15-inch jelly roll pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Spread on top of the cooled cake bars and serve.
Store leftovers in an airtight container, in the refrigerator, for up to 3 days.
Notes
I have two 10×15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it’s going to be a little too much, just put some of the batter aside and make a cupcake or two.
Nutrition
Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1380IU | Vitamin C: 2.1mg | Calcium: 29mg | Iron: 0.7mg
