Island-Inspired Carrot Cake Bars Delight Recipe
These Island-Inspired Carrot Cake Bars bring a touch of the tropics to the table. Infused with crushed pineapple, warm spices, and your choice of crunchy macadamia or walnuts, these bars offer a unique spin on the traditional carrot cake.
Servings: 16 servings, 9 X 9 inch pan
Calories: 303kcal
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Kitchen Essentials
Baking sheets
Parchment Sheets
Measuring Cup-Spoon
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Ingredients
For the Bars
- 1 ½ Cups All-Purpose Flour
- 1 ½ Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- ½ Teaspoon Salt
- 2 ½ Cups Carrots Grated, about 2-3 carrots
- 8 Ounces Crushed Pineapple 1 can (8 oz.) well drained
- 1 ½ Cups Brown Sugar
- 1 Cup Vegetable Oil
- 3 Large Eggs lightly beaten
- ½ Cup Walnuts chopped or macadamia nuts
For the Cream Cheese Frosting
- 8 Ounces Cream Cheese softened
- ¼ Cup Butter softened
- 1 Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar sifted
- ½ Cup Walnuts chopped, optional for garnish
text ingredients
Instructions
Make the Bars
- Preheat oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper for easy removal, then lightly grease it.
- Easy mixing. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Add the grated carrots, drained pineapple, brown sugar, oil, eggs, and nuts. Stir to mix all the ingredients until well combined.1 ½ Cups All-Purpose Flour, 1 ½ Teaspoons Baking Soda, 2 Teaspoons Ground Cinnamon, 1 Teaspoon Ground Nutmeg, ½ Teaspoon Salt, 2 ½ Cups Carrots, 8 Ounces Crushed Pineapple, 1 ½ Cups Brown Sugar, 1 Cup Vegetable Oil, 3 Large Eggs, ½ Cup Walnuts
- Pour batter into the prepared pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Use parchment paper. These bars are super moist, and parchment paper makes removing them from the pan so much easier without tearing.
- Let the bars cool slightly in the pan, then use the parchment overhang to lift them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese until smooth.8 Ounces Cream Cheese
- Add the butter and vanilla and mix until well blended.¼ Cup Butter, 1 Teaspoon Vanilla Extract
- Slowly add the powdered sugar, beating until creamy and fluffy.1 Cup Powdered Sugar
- Once the bars are cool, frost them evenly and sprinkle with additional nuts if desired.
Notes
Tips for Success
• Drain the pineapple well: Extra moisture from the juice can throw off the texture, so press it gently through a sieve before adding.
• Chill before slicing: For cleaner cuts, refrigerate the frosted bars for about 30 minutes before slicing into squares.
• Drain the pineapple well: Extra moisture from the juice can throw off the texture, so press it gently through a sieve before adding.
• Chill before slicing: For cleaner cuts, refrigerate the frosted bars for about 30 minutes before slicing into squares.
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 254mg | Potassium: 190mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3594IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
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