Mini Carrot Cake Bars -

Mini Carrot Cake Bars

Mini carrot cake bars are a delightful twist on the classic dessert, combining the traditional flavors of carrot cake into bite-sized treats. These moist and sweet bars are perfect for any occasion, whether you’re hosting a potluck or celebrating a special event. With a balance of warm spices, natural sweetness from carrots and pineapple, and a creamy cream cheese frosting, they’re easy to make and even easier to enjoy. Discover the simple steps to create these crowd-pleasers and impress your guests with a charming dessert that captures the essence of comfort and indulgence.

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/4 cup raisins (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened at room temperature

2 tablespoons unsalted butter, softened at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it and lining the bottom with parchment paper, allowing a bit to hang over the sides for easy removal later.

Mix Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients together thoroughly to ensure they are evenly mixed.

Combine Wet Ingredients: In a large mixing bowl, add the granulated sugar, packed brown sugar, and vegetable oil. Mix them together until smooth and well-blended. Add the eggs one by one, mixing well after each addition. Finally, pour in the vanilla extract and mix until everything is fully incorporated.

Add Carrots and Pineapple: Gently fold in the grated carrots and the drained crushed pineapple into the batter. If you’re choosing to include them, sprinkle in the chopped walnuts and raisins, mixing them in carefully to maintain the batter’s light texture.

Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. It’s important not to overmix; a few lumps are perfectly fine and will contribute to a moist texture.

Bake: Pour the prepared batter into your lined baking pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 25 to 30 minutes. The bars are done when a toothpick inserted in the center comes out clean.

Cool: Once baked, remove the pan from the oven and let the bars cool in the pan for about 10 minutes. After that, lift the bars out using the parchment overhang and transfer them to a wire rack to cool completely.

Prepare the Frosting: In a clean mixing bowl, combine the softened cream cheese and butter. Beat these together until completely smooth. Gradually incorporate the powdered sugar until the mixture is creamy and fluffy. Finally, stir in the vanilla extract and a small pinch of salt to enhance the flavor.

Frost the Bars: After your carrot cake bars have cooled down completely, spread the cream cheese frosting over the top evenly with a spatula or a butter knife.

Slice and Serve: Use a sharp knife to cut the frosted bars into squares or rectangles. Serve immediately, or if you're saving them for later, store them in an airtight container in the fridge, where they’ll stay fresh for up to a week.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 mini bars

- Presentation Tips: For an appealing presentation, dust some additional powdered sugar on top of the frosted bars before serving or garnish with small edible flowers or a sprinkle of cinnamon for a touch of elegance.