I love carrot cake. Like really really LOVE carrot cake. Most carrot cakes are loaded with oil and sugar. I wanted to create a simple carrot cake recipe that I didn't have to feel terrible about eating.
That is where these absolutely delicious carrot cake bars come into play.
They have less sugar and a lot less oil than most carrot cakes, but they are still very sweet and moist. Everyone that ate these loved them and had no idea I cut back on a few ingredients. My Dad, who is a frosting lover like me, said he would have liked a little bit more frosting. Everyone else thought the amount of frosting was just right.
This cake really is so so GOOD!
This cake really is so so GOOD!
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From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. cinnamon
pinch of nutmeg, opt.
2 eggs, slightly beaten
2 1/2 c. shredded carrots
3/4 c. packed light brown sugar
1/4 c. sugar
1/2 c. canola or vegetable oil
1 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a medium bowl combine the eggs, shredded carrots, brown sugar, sugar, oil and vanilla and mix until well blended. Add wet ingredients to dry ingredients and stir together until just combined. Do not overmix. Pour batter into a greased 9x13-inch baking pan and spread out evenly. Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Cream Cheese Frosting.
Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, softened
pinch of salt
1 tsp. vanilla
1 3/4 c. powdered sugar
Using a hand mixer, cream together butter and cream cheese. Add the salt, vanilla and one cup of powdered sugar and mix until combined. Add remaining powdered sugar and mix until smooth and creamy. If frosting is too thick for your liking, add a little milk (around 1/2 - 1 Tablespoon). Spread over cooled cake.
Linked up at Weekend Potluck!
I made this recipe in a rush today for my father birthday since he loves carrot cake, sadly I was a little short in carrots but even like that the cake was delicious and moist! everyone loved it thanks for sharing it with us!
ReplyDeletehow many people does this serve? (:
ReplyDeleteIf you want big slices, it will serve 12, but you could easily cut them smaller and get 15 slices or more.
Delete9x13 is a nice size and depends on how big you want to cut them. I got 24 bars out of mine.
DeleteI made this carrot cake and it is indeed delicious and quick and easy to make. I will make it again ! Thank you Jenn for sharing such a good recipe.
ReplyDeletedefinitely will make this recipe.its my fav.((:
ReplyDeleteDid anyone freeze this?
ReplyDeleteThis is my go to recipe for carrot cake !!!
ReplyDeleteI love how it's easy enough for my 6 year old son to make and it is always yummy.
can you use a sheet cake pan with these, its the size of a jelly roll pan
ReplyDeleteIf you use a jelly roll pan, then double the recipe.
DeleteCan you use a glass cassorcas dish?
ReplyDeleteDo you store this in the fridge or keep it out?
ReplyDeleteBecause it has cream cheese I would store it in the fridge. 🙂
DeleteHi there, if you wanted to omit the eggs from this recipe, what could you modify so it still turns out good? Thanks!
ReplyDeleteApplesauce would be a great substitute in this recipe!
DeleteEgg substitute ^
DeleteCan you make this in a 9x9 pan or a loaf pan? If so, what would be the cooking times?
ReplyDeleteCan you use frozen shredded carrots?
ReplyDelete