Carrot Cake Bars with Cream Cheese Frosting

Instructions:

1. Bake the Carrot Cake Bars:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease.

2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.

3. In a large bowl, beat together butter, granulated sugar, and brown sugar until fluffy.

4. Add eggs and vanilla extract, mixing until combined.

5. Gradually fold in the dry ingredients in two batches. Stir in shredded carrots until evenly distributed.

6. Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Frosting:

1. In a medium bowl, beat cream cheese, butter, and vanilla until smooth and creamy.

2. Gradually add powdered sugar, one cup at a time, beating until fluffy and spreadable.

3. For decorative touches, separate a small portion of frosting and tint with orange and green food coloring.

3. Frost and Serve:

1. Spread frosting evenly over the cooled carrot cake bars.

2. Slice into squares or rectangles. Decorate with colored frosting, sprinkles, or a light sprinkle of cinnamon if desired.

Tips & Variations:

• Nuts & Raisins: Fold in ½ cup chopped walnuts or pecans and ¼ cup raisins into the batter for added texture.

• Mini Carrot Decorations: Pipe small carrot shapes with colored frosting for a festive touch.

• Make Ahead: Store in an airtight container in the fridge for up to 5 days.