Description
Indulge in a delightful treat that combines the warmth of spices with the sweetness of fresh carrots.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray, then lightly dust it with flour.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk these ingredients together until they are well blended.
- In a large mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture becomes light and fluffy. Next, add in the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing just until flour is incorporated. Gently fold in the grated carrots, crushed pineapple, and walnuts.
- Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until fluffy, then stir in vanilla extract.
- Once the cake has cooled, spread the frosting evenly over the top, sprinkle with additional walnuts, cut into bars, and serve.
Notes
Store leftover bars in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 160 mg
- Protein: 3 g