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Recipe by Chavi Feldman

Moist and Creamy Frosted Carrot Cake Bars

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Moist and Creamy Frosted Carrot Cake Bars
Parve Parve
Easy Easy
20 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Tree nuts
3 h
Diets
- Vegetarian - Pescatarian

These irresistible carrot cake bars were meant for snack time. Moist, gently spiced, and topped with a thick layer of pareve cream cheese frosting, it’s the kind of treat that disappears — one tiny slice at a time.

Ingredients

Carrot Cake Bars

  • 2 cups Glicks Flour

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ground ginger

  • 2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 4 eggs

  • 1 cup sugar

Cream Cheese Frosting

  • 8 ounces (225 grams) pareve cream cheese, softened

  • 1/2 cup margarine, softened

  • 1 tablespoon freshly squeezed orange juice

  • 1 teaspoon orange zest

Wine Pairing

Herzog Late Harvest Orange Muscat

Directions

Prepare the Carrot Cake Bars

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 13×18-inch (33×46-centimeter) baking sheet with Gefen Parchment Paper.

2.

Whisk the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt in a medium bowl.

3.

Beat the eggs and sugars in the bowl of an electric mixer until light and fluffy. Add the oil, oat milk, and vanilla; mix until smooth. Add the dry ingredients to the mixer and mix on low until combined. Fold in the carrots, walnuts, if desired, and coconut.

4.

Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Prepare the Cream Cheese Frosting

1.

Beat the cream cheese and margarine in the bowl of an electric mixer until smooth. Add orange juice, orange zest, and salt. Then add the confectioners’ sugar and beat until the frosting is light and fluffy.

2.

Frost the cooled cake and slice it into 4 x 1 and 1/2-inch (10×4-centimeter) bars. Sprinkle with crushed walnuts, if desired. Refrigerate for at least two hours for the frosting to set.

Notes:

If you’re freezing the cake before frosting, let it cool completely, then wrap it well in plastic wrap and a layer of aluminum foil. It will keep in the freezer for up to three months. Thaw overnight in the fridge and frost once fully defrosted.

Already frosted? No problem. Chill the cake first so the frosting firms up, then slice it and wrap each piece individually. Store the wrapped slices in a sealed container or freezer bag. They’ll stay fresh for up to two months. Just thaw them at room temperature before serving — or pop one in the fridge the night before for a ready-to-go treat.

Credits

Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

Recipe tags

carrot cake chavi feldman creamy freezer-friendly frosted moist
Moist and Creamy Frosted Carrot Cake Bars

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