Q: Can I substitute the eggs in this recipe?

A: Yes, you can use flax eggs or applesauce as an egg replacement for a vegan option.

Q: How do I store leftover carrot cake bars?

A: Store them in an airtight container in the fridge for up to a week.

A: Absolutely! Cream cheese frosting is traditional, but buttercream or even chocolate ganache works well.

A: They are not inherently gluten-free, but you can substitute with gluten-free flour.

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Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the flour, baking powder, and cinnamon.
In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing until well combined.
Add the eggs and grated carrots to the wet mixture, blending thoroughly.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
If you’re using nuts, gently fold them in at this stage.
Pour the batter into a greased 9×13 inch baking dish, spreading evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
Allow the bars to cool before preparing the frosting.
For the frosting, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Spread the cream cheese frosting over the cooled cake bars, then slice into squares for serving.

Allow the bars to cool completely before frosting to prevent the cream cheese from melting.