These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!
CourseDessert
CuisineAmerican
Keywordcarrot cake, carrot cake bars
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings36 bars
Calories221kcal
Ingredients
Cake:
One
- 1¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups sugar
- 3 eggs
Two
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Three
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts optional
- 1 tsp vanilla
- 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
- ½ c butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 lb powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!
For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
- Spread on top of the cooled cake bars and serve.
- Store leftovers in an airtight container, in the refrigerator, for up to 3 days.
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