Carrot Cake Bars with Cream Cheese Frosting
- Non stick cooking spray
- All purpose flour 1 cup
- Baking powder 3/4 tsp
- Cinnamon powder ½ tsp
- Salt ½ tsp
- Nutmeg powder ¼ tsp
- Granulated sugar 1 cup
- Vegetable oil 3/4 cup
- Eggs 2
- Carrot 2 cups (peeled & grated)
- Coconut flaked ½ cup (sweetened)
- Lemon Cream Cheese Frosting:
- Sugar 1 ½ cups (powdered)
- Olpers Cream ½ packet (softened)
- Butter 3 tbsp (softened)
- Vanilla essence ½ tsp
- Lemon essence ½ tsp
Preheat oven to 350 degrees and line a 13 x 9 pan with aluminium foil.
Spray lightly with non stick cooking spray. Keep aside.
In a bowl add flour, baking powder, cinnamon, salt and nutmeg powder. Set aside.
In another bowl beat with hand mixture sugar, oil and eggs on low speed.
Mix in the dry ingredients just until blended.
Fold in the carrots and coconut.
Pour batter into the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Let cake cool completely in pan then pour over lemon cream cheese frosting and refrigerate at least 1 hour to set frosting.
Carefully transfer cake from pan and onto a cutting board; cut into bar-sized pieces and serve.
To Make Frosting: In a bowl beat sugar, cream cheese, butter, vanilla and lemon essence with hand mixture until well-blended and smooth enough to frost cake.
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