Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan mainly because most of the carrot cakes contain a thick layer of frosting, and I don’t like frosting so I started making my own. To be honest nobody in my family likes frosting unless it’s whipped cream cheese and preferably homemade cream cheese based frosting.
If I make a real cake, which is extremely rare, but if I happen to make a nice cake usually we use whipped cream instead of the frosting because it tastes so much better. On the other hand, carrot cake and cream cheese frosting just go together. Don’t you agree?
I had quite many notorious bakers in a family that I grew up with. They would bake their heart out, and me, well I know how to make rolls, pies, bread, and things of that nature. Cakes? Cakes are not my niche, although I merely improved, I still can’t decorate for shit. This is a simple cake, and that’s what I genuinely like the most — Cup of coffee and a simple slice of cake to make my day! These bars are so delicious. Sometimes I add seeds and oats, or maple syrup instead of sugar. I hope you guys like it as much as we did.
HOMEMADE CARROT CAKE BARS WITH CREAM CHEESE FROSTING
- 1 lb Grated Carrots strain, and pat dry
- 1 cup Crushed Pineapple drained (reserve juice)
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon Nutmeg freshly grated
- 1/4 teaspoon Ground Allspice
- 1 cup packed light Brown sugar
- 1 cup Granulated Sugar
- 4 large Eggs at room temperature
- 3/4 cup Vegetable or Canola oil
- 1 cup Chopped Walnuts
- 1 cup Raisins, golden and black or whatever kind you have Soaked in Pineapple or Orange juice, rum if you prefer
CREAM CHEESE FROSTING
- 2 8-ounce packages cream cheese chilled
- 8 tablespoons unsalted butter softened at room temperature
- 1 1/3 cup confectioners' sugar sifted after measuring
- 2 tablespoons pure Vanilla Extract
- Walnuts, Pecans or Almond for garnish
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
- Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Drizzle a few tablespoons of cold pineapple juice over the cake a allow it to cool down completely. When cool, slice it in half and add your favorite Cream Cheese Frosting. I just mix ingredients for cream, cheese frosting until creamy.
FROST THE CAKE:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or the frosting in between. It is not necessary, but it tasted great.
Before serving, slice the cake into equal squares and serve as bars.
TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.