Prep oven and baking dish or baking pan. Heat oven to 350°F. Mist a 9×9-inch baking dish with cooking spray, and set it aside for later.
Mix the wet ingredients. In a large bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
Mix the dry ingredients. In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, bakingsoda, salt, bakingpowder, nutmeg and cloves) until combined.
Grate your carrots with a box grater or food processor and set aside the shredded carrots.
Combine. Gradually add the dry ingredient mixture into the eggmixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well. Pour the carrot cake batter into the baking dish, and spread it out evenly.
Bake for 35-40 minutes in your preheated oven, or until a toothpick inserted in the middle of the cake comes out clean. Transfer the baking dish to a wire cooling rack and let it cool until the cake reaches room temperature.
Make the frosting. Meanwhile in a separate mixing bowl, combine the cream cheese, butter and vanilla and mix with an electric mixer until evenly combined. Gradually add in the powdered sugar and stir until smooth. Feel free to add more/less powdered sugar to achieve your desired frosting consistency.
Frost and serve. Once the cake has cooled on a wire rack, spread it evenly with the cream cheese frosting. Then slice, serve and enjoy!
Nutrition Facts
Carrot Cake Bars
Amount Per Serving (1 bar)
Calories 242Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 35mg12%
Sodium 250mg11%
Potassium 112mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 2459IU49%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.