Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped nuts and grated carrots for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat sugar, brown sugar, and oil until well combined. Add eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients until just combined. Fold in grated carrots.
- Pour batter into prepared dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely. Meanwhile, prepare frosting by beating softened cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Spread the frosting over cooled cake. Garnish with chopped nuts and grated carrots. Slice into squares and serve.
Notes
- Ensure the cake is fully cooled before frosting to prevent melting.
- You can replace nuts with toasted coconut for variation.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 100g)
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg