Carrot Cake Bars with Cream Cheese Frosting and Pecans
Ingredients:
For the Carrot Cake Bars:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
1/2 cup chopped pecans
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, for topping
Instructions:
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the grated carrots and chopped pecans.
Pour the batter into the prepared pan and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and beat until creamy.
Spread the frosting evenly over the cooled bars and sprinkle with chopped pecans.
Cut into bars and serve.
Serving Suggestions:
Serve chilled or at room temperature with coffee or tea.
Tips for Best Results:
Finely grate the carrots for a soft, moist texture.
Do not overmix the batter.
Store leftovers in the refrigerator.
These carrot cake bars with cream cheese frosting and pecans are moist, spiced, and perfectly sweet, making them an easy and irresistible dessert for any occasion.