Moist and Creamy Frosted Carrot Cake Bars

Chavi Feldman Chavi Feldman
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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.

3h 20
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg, Tree nuts

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.

Credits

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.

Description:
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!

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