Carrot Cake Bars with Lemon Cream Cheese Frosting

All I can say about this is yum.

Carrot Cake Bars with Lemon Cream Cheese Frosting

for the cake:

  • 1/2 cup plus 2 Tbs oil
  • 1 scant cup sugar
  • 2 eggs
  • grated zest and juice of 1 lemon
  • 1 cup flour
  • 1/4 tsp ground cardamom
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated fresh carrot

for the frosting:

  • 4 oz softened butter
  • 6 oz softened cream cheese
  • 2 cups powdered sugar
  • grated zest and juice of 1 lemon

First step – prepare your pan and turn the oven on.  This cake rises fast once you mix it so it is important to have everything ready for baking.  Oil and flour a 9″ square pan or line with parchment paper.  Beat together the oil, egg, sugar, lemon zest, and lemon juice.  Stir in the spices and flour.  Stir in the soda, powder, and salt.  Stir in the carrot.  Immediately put cake in pan, put into oven.  Bake 30 minutes, check with a knife or toothpick.  If done, remove from oven and cool.  If not done, cook another 10 minutes then check again.  Etc.  While cake is cooling beat all the frosting ingredients together until smooth.  When cake is thoroughly cool, cut into bars, remove from pan, and frost.  Eat.  Eat again.  Yum.

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