Carrot Cake Bars With Cream Cheese Frosting
Carrot Cake Bars with Cream Cheese Frosting are a delightful treat that captures the essence of classic carrot cake in a convenient bar form. Perfect for autumn gatherings, these moist and flavorful bars are packed with grated carrots, warm spices, and topped with a rich cream cheese frosting that adds a sweet and tangy finish. They are easy to make and will surely impress friends and family.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 teaspoon |
| Grated carrots | 1 ½ cups |
| Chopped walnuts (optional) | ½ cup |
| Cream cheese | 8 oz |
| Unsalted butter | ½ cup |
| Powdered sugar | 2 cups |
| Milk | 1-2 tablespoons |
| Vanilla extract (for frosting) | 1 teaspoon |
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and then mix in the vegetable oil and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed. Fold in the grated carrots and walnuts if using.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely before preparing the frosting. In a mixing bowl, beat the cream cheese and unsalted butter until smooth, then gradually add powdered sugar and milk until desired consistency is reached. Stir in vanilla extract.
- Spread the cream cheese frosting over the cooled carrot cake bars. Cut into squares and enjoy!
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Spiced Carrot Cake Cookies
Spiced Carrot Cake Cookies are a delightful autumn treat that combines the warm, comforting flavors of traditional carrot cake into soft, chewy cookies. These cookies are packed with shredded carrots, spiced with cinnamon and nutmeg, and can be topped with a creamy frosting for an extra indulgent touch. Perfect for sharing at gatherings or enjoying with a warm cup of tea, these cookies are sure to become a fall favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (softened) |
| Granulated sugar | ½ cup |
| Brown sugar | ½ cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Grated carrots | 1 cup |
| Chopped walnuts (optional) | ½ cup |
| Cream cheese | 4 oz |
| Powdered sugar | 1 cup |
| Milk | 1-2 tablespoons |
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until just combined. Fold in grated carrots and walnuts if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Remove from the oven and allow to cool on a wire rack.
- For the frosting, beat cream cheese until smooth, then gradually add powdered sugar and milk until desired consistency. Spread over cooled cookies and enjoy!
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Carrot Cake Overnight Oats
Carrot Cake Overnight Oats are a nutritious and delicious way to start your morning, effortlessly combining the flavors of carrot cake with the convenience of overnight oats. This sweet and creamy breakfast is packed with shredded carrots, warm spices, and topped with a delightful cream cheese mixture, making it a perfect autumn-inspired meal prep option that can be enjoyed on busy mornings.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Milk or non-dairy milk | 1 cup |
| Greek yogurt | ½ cup |
| Grated carrots | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Maple syrup | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (optional) | ¼ cup |
| Cream cheese | 4 oz |
| Powdered sugar | 2 tablespoons |
| Milk (for thinning frosting) | 1 tablespoon |
- In a large bowl, mix rolled oats, milk, Greek yogurt, grated carrots, cinnamon, nutmeg, maple syrup, and vanilla extract until well combined.
- Divide the mixture into two jars or containers and refrigerate overnight.
- In a separate bowl, mix cream cheese, powdered sugar, and milk until smooth to create a frosting.
- In the morning, stir the oats before serving and top with the cream cheese mixture and chopped walnuts if desired. Enjoy!
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Mini Carrot Cake Cheesecakes
Mini Carrot Cake Cheesecakes are a delightful dessert that combines the rich flavors of traditional carrot cake with the creamy texture of cheesecake. These bite-sized treats are perfect for autumn gatherings, offering a satisfying sweetness alongside the beloved spices of cinnamon and nutmeg, all topped with a luscious cream cheese frosting.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 |
| Grated carrots | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| All-purpose flour | ½ cup |
| Baking powder | ½ teaspoon |
| Mini graham cracker crusts | 12 (store-bought or homemade) |
| Powdered sugar | ¼ cup (for frosting) |
| Unsalted butter | 2 tablespoons (for frosting) |
| Milk | 1 tablespoon (for thinning frosting) |
- Preheat your oven to 325°F (163°C).
- In a large bowl, beat the cream cheese with granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in grated carrots, cinnamon, nutmeg, flour, and baking powder until just combined.
- Place mini graham cracker crusts in a muffin tin. Pour the cheesecake batter into each crust, filling them about ¾ full.
- Bake for 18-20 minutes or until the centers are set. Allow to cool before refrigerating.
- For the frosting, beat powdered sugar and softened butter together, adding milk as needed until smooth.
- Once cheesecakes are chilled, top with frosting before serving. Enjoy your Mini Carrot Cake Cheesecakes!
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Carrot Cake Pancakes
Carrot Cake Pancakes are a delightful and comforting breakfast option that brings the flavors of traditional carrot cake to the breakfast table. Fluffy pancakes infused with grated carrots, warm spices, and a hint of sweetness make for a perfect start to your autumn morning. Topped with a cream cheese drizzle or maple syrup, they create a festive and satisfying meal.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Granulated sugar | 2 tablespoons |
| Salt | ½ teaspoon |
| Milk | 1 cup |
| Eggs | 2 |
| Grated carrots | 1 cup |
| Vanilla extract | 1 teaspoon |
| Unsalted butter (melted) | 2 tablespoons |
| Cream cheese (for drizzle) | 4 oz |
| Powdered sugar (for drizzle) | ½ cup |
| Milk (for thinning drizzle) | 1-2 tablespoons |
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, sugar, and salt.
- In another bowl, mix the milk, eggs, grated carrots, vanilla extract, and melted butter.
- Combine the wet and dry ingredients, stirring until just combined.
- Preheat a skillet over medium heat and grease lightly. Pour ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- For the drizzle, beat cream cheese and powdered sugar until smooth, adding milk to reach desired consistency.
- Serve pancakes warm topped with cream cheese drizzle or maple syrup. Enjoy your Carrot Cake Pancakes!
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Carrot Cake Energy Bites
Carrot Cake Energy Bites are a wholesome and nutritious snack inspired by the classic flavors of carrot cake. Perfectly suited for busy autumn days, these no-bake bites are packed with oats, nuts, and naturally sweetened with dates and grated carrots. They’re an ideal pick-me-up for a quick snack, post-workout treat, or a delightful addition to lunchboxes.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Grated carrots | ½ cup |
| Almond butter (or any nut butter) | ½ cup |
| Medjool dates (pitted) | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Chopped walnuts (or pecans) | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
- In a food processor, combine the pitted dates and almond butter until smooth.
- Add grated carrots, rolled oats, cinnamon, nutmeg, and salt; pulse until well mixed.
- Stir in chopped walnuts until evenly distributed.
- Use your hands to form the mixture into bite-sized balls, about 1 inch in diameter.
- Place the energy bites on a lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Enjoy your Carrot Cake Energy Bites as a nutritious snack or dessert!
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Carrot Cake Muffins
Carrot Cake Muffins are a delicious and moist alternative to the traditional cake, making them perfect for cozy autumn mornings or as a hearty snack. Packed with warm spices, grated carrots, and a hint of sweetness, these muffins offer all the comforting flavors of carrot cake in a convenient, portable form.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Grated carrots | 1 cup |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts (or pecans) | ½ cup |
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, then add the oil, grated carrots, and vanilla extract; mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Carrot Cake Muffins!
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Carrot Cake Protein Balls
Carrot Cake Protein Balls are a healthy and satisfying snack that combines the delightful flavors of classic carrot cake with the nutritional benefits of protein. These no-bake bites are easy to prepare and can be enjoyed on-the-go as a quick energy boost or post-workout treat. Filled with oats, nuts, and spices, these protein balls are both delicious and nutritious—a perfect snack for autumn!
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Protein powder (vanilla) | ½ cup |
| Natural peanut butter | ½ cup |
| Honey or maple syrup | ¼ cup |
| Grated carrots | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Chopped walnuts | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Pinch of salt | – |
- In a large mixing bowl, combine the rolled oats, protein powder, ground cinnamon, ground nutmeg, and pinch of salt.
- In another bowl, mix together the peanut butter, honey (or maple syrup), grated carrots, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until everything is fully combined. Fold in the chopped walnuts.
- Use your hands to form the mixture into small balls, about 1 inch in diameter.
- Place the protein balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- Store any leftovers in an airtight container in the fridge. Enjoy your Carrot Cake Protein Balls!
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Carrot Cake Truffles
Carrot Cake Truffles are a decadent and delightful treat that brings the classic flavors of carrot cake into a bite-sized confection. These truffles combine creamy cream cheese, grated carrots, and warm spices, all coated in a layer of chocolate for a rich and satisfying dessert. Perfect for autumn gatherings or just a cozy night in, these truffles are sure to impress!
| Ingredients | Quantity |
|---|---|
| Cream cheese | 8 oz (softened) |
| Grated carrots | 1 cup |
| Powdered sugar | 1½ cups |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Dark chocolate (for coating) | 8 oz (chopped) |
| Chopped walnuts (optional) | ¼ cup |
- In a large mixing bowl, combine softened cream cheese, grated carrots, powdered sugar, ground cinnamon, ground nutmeg, and vanilla extract. Mix until well combined.
- Refrigerate the mixture for about 30 minutes to firm up for easier handling.
- Once chilled, use your hands to form small balls about 1 inch in diameter.
- Place the truffles on a baking sheet lined with parchment paper and freeze for another 30 minutes.
- Meanwhile, melt the chopped dark chocolate in a microwave or double boiler until smooth.
- Dip each truffle in the melted chocolate to coat, then return them to the parchment-lined baking sheet.
- If desired, sprinkle chopped walnuts on top of each truffle before the chocolate sets.
- Refrigerate until chocolate is firm, then serve and enjoy your Carrot Cake Truffles!
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Carrot Cake Scones
Carrot Cake Scones are a delightful twist on traditional scones, bringing the warm, comforting flavors of carrot cake to your breakfast or afternoon tea table. These scones are infused with shredded carrots, warm spices, and a hint of sweetness, making them the perfect indulgence for autumn. Serve them warm with a smear of cream cheese frosting for an extra special touch!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ⅓ cup |
| Baking powder | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (cold, cubed) | ½ cup |
| Grated carrots | 1 cup |
| Heavy cream | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Egg | 1 (lightly beaten) |
| Chopped walnuts (optional) | ¼ cup |
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the grated carrots and walnuts (if using).
- In a separate bowl, mix the heavy cream, vanilla extract, and beaten egg. Add this wet mixture to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and gently knead a few times until it holds together. Pat the dough into a circle about 1 inch thick.
- Cut into wedges or use a round cutter, and place onto the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown, then let them cool slightly before serving. Enjoy your Carrot Cake Scones!
Carrot Cake Ice Cream
Carrot Cake Ice Cream is a creamy, indulgent treat that captures the delightful flavors of classic carrot cake, making it a perfect dessert for autumn. With hints of cinnamon, nutmeg, and creamy frosting, this ice cream is studded with shredded carrots and walnuts, bringing a unique twist to your usual frozen dessert. Serve it in a cone or a bowl, and enjoy the taste of fall!
| Ingredients | Quantity |
|---|---|
| Whole milk | 1 cup |
| Heavy cream | 2 cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Egg yolks | 4 |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Grated carrots | 1 cup |
| Chopped walnuts (optional) | ½ cup |
| Cream cheese | 4 oz, softened |
- In a saucepan, whisk together the whole milk, heavy cream, granulated sugar, and brown sugar over medium heat until sugar has dissolved.
- In a separate bowl, whisk the egg yolks, then slowly add the warm mixture to the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat until it thickens slightly. Remove from heat and stir in cinnamon, nutmeg, and vanilla extract.
- Allow the mixture to cool, then fold in the grated carrots and chopped walnuts (if using).
- Add the softened cream cheese, mixing until well combined.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s directions.
- Transfer to a container and freeze for at least 4 hours until firm. Enjoy your Carrot Cake Ice Cream!
