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Cream Cheese Carrot Cake Bars: A Deliciously Moist Recipe

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Experience the ultimate moistness! These easy Carrot Cake Bars use 1 cup of oil and 3 eggs for a tender crumb, blending 2 cups of carrots perfectly.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • All-Purpose Flour: 1 3/4 cups
  • Granulated Sugar: 1 1/2 cups
  • Vegetable Oil: 1 cup
  • Large Eggs: 3
  • Shredded Carrots: 2 cups (about 4 medium carrots)
  • Ground Cinnamon: 2 teaspoons
  • Cream Cheese (softened): 8 ounces
  • Powdered Sugar: 3 cups

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  2. Step 2: In a separate bowl, whisk together the vegetable oil and eggs until combined. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the shredded carrots using a spatula.
  3. Step 3: Pour the batter evenly into the prepared 9×13 inch pan. Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
  4. Step 4: Prepare the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and 1/2 cup of softened butter until smooth. Gradually add the powdered sugar and 1 teaspoon of vanilla bean paste, beating until light and fluffy.
  5. Step 5: Once the carrot cake bars are completely cooled (this is critical to prevent melting), spread the cream cheese frosting evenly over the top using an offset spatula. Slice into bars before serving.

Notes

  • Store any leftover bars in an airtight container in the refrigerator for up to 5 days; for the best flavor and texture, let a bar sit at room temperature for 15 minutes before enjoying.
  • For the most incredibly moist results, ensure your carrots are finely shredded—almost pulpy—to help them meld seamlessly and prevent crunchy chunks in the finished bar.
  • These bars pair beautifully with a strong cup of coffee or a chilled glass of milk, perhaps garnished simply with a sprinkle of toasted pecans or walnuts.
  • If you need to make these ahead, bake the cake base completely and freeze it unfrosted, wrapped tightly, for up to 8 weeks; thaw and frost the day you plan to serve.

Nutrition

Find it online: https://coookitfast.com/cream-cheese-carrot-cake-bars-a-deliciously-moist-recipe/