Carrot Cake Desserts That Feel Special but Stay Easy to Make
Soft carrot cake dessert bars with warm spice, fresh grated carrots, crushed pineapple, cream cheese frosting, and chopped walnuts.
Ingredients
Scale
Cake Bars
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans, plus more for topping if desired
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, if needed
Instructions
- Heat oven to 350°F. Grease and line a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Stir dry ingredients into wet ingredients just until combined.
- Fold in grated carrots, drained pineapple, and chopped nuts.
- Spread batter into the pan and bake 32 to 38 minutes.
- Cool the cake fully in the pan.
- Beat cream cheese and butter until smooth.
- Beat in powdered sugar and vanilla. Add milk only if needed.
- Frost the cooled cake, top with extra nuts, and slice into bars.
Notes
Use finely grated fresh carrots for the best texture. Drain the pineapple well before adding it to the batter. Do not overmix after adding the flour. Chill the frosted cake briefly for cleaner slices. Store covered in the refrigerator for up to 5 days.
Find it online: https://glazerush.com/carrot-cake-desserts/