I can’t believe I’m admitting this, but I have never tasted carrot cake… until a couple of weeks ago.
I was out with a few friends and we all decided to share a dessert. I didn’t want to be one of those pain in the neck friends who says “I don’t like that” so I said nothing and tried it.
It’s not that I didn’t like carrot cake, it’s just that the idea of carrots and cake just didn’t go together in my head. So I never tried it… Boy, was I missing out!
I can’t believe all that goodness has not been in my life! I have to admit I’m slightly obsessed now.
I started scouring my old cook books for some traditional old-fashion carrot cake recipes, but soon discovered I wanted something just a little different. After a bit of trial and error and a few days of a full belly I created these carrot cake bars.
Carrots are such a beautiful spring color! Yay! Spring will be here soon.
It is so much easier to pull the prepared cake out of the pan when you put parchment paper down first. Don’t forget to spay the pan with baking spray so the parchment paper sticks and then once again over the top of the parchment paper to be sure the cake does not stick.
Once cooled cut the cake into bars.
Frost however you like. I used a squiggle pattern today, but a frosting covering the entire top also looks pretty.
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg
- ½ cup brown sugar, packed
- ¼ cup honey
- ⅓ cup vegetable oil
- 1½ tablespoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup grated carrots
- FOR THE CREAM CHEESE GLAZE
- ¼ cup butter Softened
- 4 oz. cream cheese
- 1 teaspoon vanilla
- 1 cup of powdered sugar
- Pre-heat oven to 350 degrees.
- Spray a 9X9 inch pan and then line with parchment paper and spray paper with baking spray. Set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl combine together the egg, brown sugar, honey, vegetable oil, vanilla, cinnamon, and nutmeg.
- Add the flour mixture to the ingredients in the large bowl, fold in just until combined.
- Gently fold in grated carrots, just until combined. Do not over mix.
- Place batter into the prepared baking pan and loosely top with a piece of foil.
- Bake for approximately 25 to 30 minutes, until top is golden brown or a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely prior to cutting into bars and frosting.
- CREAM CHEESE FROSTING
- Beat the butter and cream cheese until fluffy. Add in the vanilla and the powdered sugar and beat until smooth.
- Top carrot cake bars with frosting.
- Store bars in the refrigerator for up to 3 days.
Until Next Time…