Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & prepare pan —
Heat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment. - Mix wet —
Whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. - Combine dry —
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Stir into wet mixture just to combine. - Fold in add-ins —
Fold in carrots, pineapple, and nuts (if using). - Bake —
Spread batter evenly in pan. Bake 30–35 minutes, until a toothpick in the center comes out clean. Cool completely. - Frost —
Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until fluffy. Spread over cooled bars, slice, and serve.
Troubleshooting & Consistency Tips
- Gummy center: Drain pineapple well and measure flour correctly (spoon-and-level). Bake until the tester is clean.
- Too sweet: Reduce powdered sugar in frosting by 1/4–1/2 cup and add a squeeze of lemon juice for tang.
- Neater cuts: Chill the frosted slab 20–30 minutes, then slice with a warm knife.
- Spice swap: Replace cloves with pumpkin pie spice for a softer profile.
Storage & Make-Ahead
- Refrigerate: Covered, up to 5 days. Best at cool room temp—let sit 15 minutes before serving.
- Freeze: Freeze unfrosted bars up to 2 months; thaw, frost, and serve. Frosted bars freeze well as individually wrapped squares.
Why This Recipe Works
Oil keeps the crumb tender even after chilling; brown sugar adds moisture and caramel notes; pineapple and finely grated carrots deliver juiciness without heaviness. Baking in a 9×13 ensures even cooking and shareable squares, while a classic cream cheese frosting brings tangy balance.
ADVERTISEMENT
