Carrot Cake Bars

I’ve always enjoyed having carrot cake as an Easter dessert. It just feels right! ¬†I love the shredded fresh carrots that go into it and especially the thick layer of cream cheese frosting that goes on top. YUM! Here is a recipe that got passed to me and I want to share the love, so try it out for yourself! ūüôā

   Ingredients:

  • 2 Cups Flour
  • 1 and 1/4 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Salt
  • 3/4 Cup Greek Yogurt
  • 1 and 1/2 Cups Sugar
  • 1/4 Vegetable Oil
  • 4 Eggs
  • 3 Cups peeled shredded carrots

 

      Cream Cheese Frosting

  • 1/2 Cup butter
  • 2 Teaspoons vanilla
  • 1 Teaspoon Cinnamon
  • 8 oz. Cream cheese
  • 4 and ¬†1/2 Cups Powdered Sugar

 

 Instructions

Preheat oven to 350 degrees and grease a 9×13 pan. I like to get a paper towel, dab it in shortening, smear it all over the inside of the pan, then pour a little flour in the pan and sift it around to cover all the shortening. My cakes never stick to the pan when I do that. PAM is another option.

Sift the flour, cinnamon, baking powder, baking soda and salt in a large bowl and set to the side.IMG_6875

 

With an electric mixer, mix the sugar, yogurt and oil until combined.

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Add all the eggs.

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Slowly, add the dry ingredients to the wet ingredients and fold in the carrots.

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Pour into your prepared baking dish.

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And 30 minutes later.. Voila! Your whole house will smell like cinnamon at this point.

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Make sure it is completely cooled before adding the cream cheese frosting.

Use an electric mixer to cream the butter, cream cheese, vanilla and cinnamon together until smooth. Add 2 cups of powdered sugar and mix until smooth, then add the other 2 1/2 cups to that and mix until deliciously creamy.

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Cut your cake into squares, spread the cream cheese frosting on top, draw some cute carrots with colored icing (optional), and enjoy!

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