Carrot cake bars are an easier way to enjoy the flavors of the traditional cake.
(We like Dang brand, which is sold at many supermarkets.)
Learn how to make carrot cake bars.
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Carrot Cake Bars vs. To make carrot cake bars, you’ll need:
Why Add Pineapple To Carrot Cake?
Not all carrot cakes containcanned crushed pineapple, but the best ones do, in our opinion.
It doesnt lend a pineapple flavor to the cake, but acts as a tenderizer.
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The enzymes in the fruit breakdown proteins, and that makes for a more moist and tender carrot cake.
It also adds a touch of tropical sweetness.
These bars can be made ahead so they’re ready to serve when you are.
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Assemble up to one day ahead and chill until firm.
Then wrap tightly and store in the refrigerator.
The bars can also be assembled, wrapped, and frozen for up to three months.
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Thaw overnight in the refrigerator if frozen before cutting, and bring to room temperature before serving.
When frozen properly, carrot cakefreezes beautifully.
Stir together flour, cardamom, baking soda, and salt in a medium bowl.
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Whisk flour mixture into sugar mixture until well combined and smooth.
Fold in carrots, walnuts, and crushed pineapple until combined.
Let cake cool completely in pan on a wire rack, about 1 hour.
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Add remaining 1 teaspoon vanilla, and beat on low speed until combined, about 30 seconds.
Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute.
Increase speed to medium, and beat until light and fluffy, about 1 minute.
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Spread frosting:
Evenly spread frosting on top of cooled cake.
Garnish with toasted coconut chips and additional chopped toasted walnuts.
Cut into 12 bars.
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Pre-shredded carrots tend to be hard and dry, while freshly grated add great moisture to the cake.
Freshly grated carrots also tend to be thinner and incorporate more easily into the batter.
If you don’t have a box grater on hand, you have a few options.
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First, check your food processorit may have a grater disk that you’re able to attach.
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Credit:Fred Hardy; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
Credit:Fred Hardy; Food Stylist: Chelsea Zimmer; Prop Stylist: Priscilla Montiel
