Carrot Cake Bars
Cake
Ingredients
- 2½ C all-purpose flour, sifted
- 1 TBSP cinnamon
- ¼ tsp cloves
- ¾ tsp salt
- 2 tsp baking soda
- 2 C sugar
- ½ C canola oil
- 1 C sour cream
- 4 eggs
- ½ C crushed pineapple
- 1 C walnuts, chopped
- 3 C carrots, peeled and finely grated
Directions
- Preheat the oven to 350º and spray a rimmed baking sheet with non-stick cooking spray. Set aside. In a medium size mixing bowl, stir the flour, cinnamon, cloves, salt and baking soda till combined. In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, canola oil, sour cream and eggs over low speed until thoroughly combined. Add the flour mixture to the bowl of the stand mixer and again mix on low to combine. Add the pineapple, walnuts and carrots to the stand mixer and mix until just combined. Using a rubber spatula, spread the cake batter evenly in the prepared baking sheet. Bake for 25-30 minutes, until a toothpick inserted in the center removes clean. Allow to cool to room temperature and then refrigerate uncovered for 1 hour. After chilling, frost the carrot cake bars and return them to the refrigerator for at least 2 hours to chill. Cut into squares and serve.
Frosting
Ingredients
- 8 oz. cream cheese, room temperature
- ½ C unsalted butter, room temperature
- 2/3 C sour cream
- 2 tsp vanilla
- 4 C powdered sugar
Directions
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream cheese and butter on medium speed for 3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula once every minute. Add the sour cream and vanilla and mix for an additional 30 seconds. Add the powdered sugar and mix on low until all the powdered sugar is incorporated.
