Description
These Carrot Cake Bars with Cream Cheese Frosting are moist and flavorful, combining the sweetness of carrots and pineapple with a creamy topping, perfect for any occasion!
Ingredients
Scale
- 1¼ cups unsweetened applesauce
- 2 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple
- ½ cup salted butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, mix the applesauce and granulated sugar until combined.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the flour, baking soda, baking powder, salt, and cinnamon until just combined.
- Fold in the grated carrots, coconut, nuts, vanilla extract, and crushed pineapple until evenly mixed.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- For the frosting, beat together softened cream cheese, butter, and vanilla extract until smooth.
- Gradually add powdered sugar and continue mixing until fluffy.
- Spread the cream cheese frosting over the cooled carrot cake bars and cut into squares.
Notes
You can substitute half the oil with unsweetened applesauce for a healthier option.
For a nut-free version, simply omit the chopped nuts.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg