Description
Soft and moist carrot cake cream bars layered with a rich, lightly sweetened cream filling, perfect as a make-ahead dessert or snack.
Ingredients
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 200 g cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
- In a bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Add grated carrots and mix well.
- In another bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture. Stir in walnuts if using.
- Spread the batter evenly into the prepared pan and bake for 18–22 minutes until set.
- Allow the cake to cool completely.
- For the cream layer, beat cream cheese and powdered sugar until smooth.
- Whip heavy cream separately to soft peaks, then fold into the cream cheese mixture.
- Spread the cream evenly over the cooled cake.
- Refrigerate for at least 1 hour before slicing into bars.
Notes
- Chill well for cleaner slices.
- You may substitute mascarpone for cream cheese.
- Add raisins for a classic carrot cake variation.
- Store refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American