Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 2/3 cup lightly packed light brown sugar
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups peeled and grated carrots
- 8 ounces crushed pineapple, drained
- 2/3 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until smooth.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots, drained pineapple, and nuts if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Once bars are cooled, spread the cream cheese frosting on top evenly.
- Cut into bars and serve.
Notes
Drain the crushed pineapple well to prevent excess moisture in the batter. Use fresh grated carrots for best texture. The bars can be stored covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg