Carrot Bars Cream Frosting (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
1 teaspoon ground cinnamon
03 -
1/2 teaspoon ground nutmeg
04 -
1 1/2 teaspoons baking powder
05 -
2 cups all-purpose flour
06 -
1/2 teaspoon ground ginger
07 -
1 teaspoon baking soda
→ Wet Ingredients
08 -
2 cups grated carrots
09 -
1/2 cup brown sugar
10 -
3 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/2 cup chopped walnuts (optional)
13 -
1/2 cup unsalted butter, softened
14 -
1 cup granulated sugar
15 -
1/2 cup crushed pineapple, drained
→ Cream Cheese Frosting
16 -
2 cups powdered sugar
17 -
8 oz cream cheese, softened
18 -
1 teaspoon vanilla extract
19 -
1/4 cup unsalted butter, softened
# Instructions:
01 -
Set your oven to 350°F (175°C). Grease a 9x13 inch pan and sprinkle some flour over it.
02 -
Combine ginger, baking soda, salt, nutmeg, flour, baking powder, and cinnamon in a bowl.
03 -
Cream together the butter, white sugar, and brown sugar until fluffy. Add the eggs one at a time, then stir in the vanilla. Little by little, mix the dry ingredients into the wet mixture. Finally, fold in the carrots, pineapple, and walnuts if you're using them.
04 -
Transfer the batter to the prepared pan and bake for about 30–35 minutes. When it's finished baking, let it cool all the way.
05 -
Mix softened cream cheese with the butter until it's creamy. Add powdered sugar and vanilla, then smooth it over the cooled cake.
# Notes:
01 -
Make sure the butter and cream cheese are at room temperature.
02 -
Get rid of any extra liquid in the pineapple by draining it well.