Carrot Cake Bars

Carrot Cake Bars

If you like Carrot Cake, you’ll love Carrot Cake Bars. They are a great way to enjoy a carrot cake in smaller portions, although you might find you and your guests eating several. Our Pumpkin Pie Spice adds the right spice flavor to the bars, only better since we crafted our spice blend for maximum flavor. It’s not just for pumpkin pies. You can also add ½ to ¾ cup of walnut pieces to the batter for a twist. Enjoy!

Makes 12 to 24 Bars, depending on how large or small you want them

Ingredients:
Cake:
2 ½ Cups Flour
1 ½ Tablespoon Sheffield’s Pumpkin Pie Spice
½ Teaspoon Baking Soda
1 ½ Teaspoons Baking Powder
1 Teaspoon Sea Salt
1 Cup Canola Oil
1 Cup Granulated Sugar
1 Cup Packed Light Brown Sugar
3 Large Eggs
2 Teaspoons Vanilla Extract
2 Cups Carrots, Grated

Cream Cheese Frosting:
½ Cup Butter, Softened
6 Ounces Cream Cheese, Softened
2 Teaspoons Vanilla Extract
3 Cups Powdered Sugar
¼ Teaspoon Sea Salt

Directions:
Preheat the oven to 350ºF. Set the oven rack in the middle position. Spray a 15″ x 10″ x 1″ baking sheet with nonstick cooking spray. Set aside until needed.

In a medium mixing bowl, add the flour, Sheffield’s Pumpkin Pie Spice, baking powder, baking soda, and sea salt. Whisk to combine and set aside.

In a large mixing bowl, add the canola oil, granulated sugar, and brown sugar. Whisk to combine well. Add the eggs and vanilla extract. Whisk again to combine well. Gradually, add the dry mixture to the wet while stirring, until just combined.

Add the grated carrots. Stir in to combine. Pour onto the sprayed baking sheet. Spread evenly over entire sheet.

Bake for 20 to 25 minutes until a toothpick comes out clean from the center. Check after 20 minutes since your oven temperature might vary and you don’t want to overcook and dry out the cake. Remove from the oven, and let cool completely.

Frosting
In a large mixing bowl, add butter and cream cheese. Beat with a hand mixer until combined and smooth and creamy. Scrape down the bowl to ensure it’s all blended in. Add the powdered sugar, vanilla extract, and sea salt. Beat again until smooth.

Make sure the cake is completely cooled. Spread the frosting evenly over the top of the cake. Cut into 12 to 24 bars. Enjoy! Store leftover bars in a container in the refrigerator.