INGREDIENTS:
A couple of cups of all-purpose flour
One and a half tablespoons of baking powder
One teaspoon of baking soda
Half a teaspoon of salt
One teaspoon of ground cinnamon
A half-teaspoon of ground nuts
Half a teaspoon of ground ginger
Half a cup of softened unsalted butter
One cup of sugar, granulated
Half a cup of brown sugar
Three huge eggs
One teaspoon of vanilla extract
Two cups of carrots, grated
Half a cup of drained crushed pineapple
1/2 cup of optionally chopped walnuts
Frosting with cream cheese:
Eight ounces of softened cream cheese
1/4 cup softened unsalted butter
Two cups of sugar powder
One teaspoon of vanilla extract
INSTRUCTIONS:
- Grease a 9 x 13-inch baking pan and preheat the oven to 350°F (175°C).
- Combine the flour, baking soda, baking powder, salt, ginger, nutmeg, and cinnamon in a bowl and whisk to combine.
- Cream the brown sugar, granulated sugar, and softened butter in a large mixing mixer until light and fluffy.
- Stir in the vanilla essence after adding the eggs one at a time and thoroughly mixing each time.
- Mix the dry ingredients into the wet mixture just until incorporated, then add them gradually.
- Stir in the crushed pineapple, walnuts (if using), and chopped carrots.
- Evenly distribute the batter after pouring it into the baking pan.
- A toothpick inserted in the center should come out clean after 25 to 30 minutes of baking. Allow to cool completely.
To make the Cream Cheese Frosting, first whip the butter and softened cream cheese in a mixing dish until they are smooth.
- Add the vanilla essence and powdered sugar gradually, stirring until thoroughly blended and smooth.
- To serve, cover the chilled carrot cake bars with icing and cut into squares.
20 minutes for preparation; 30 minutes for cooking; and 50 minutes for the entire process
Servings: 12 portions; each portion has 350 kcal. ENJOY!
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