Are you a fan of Carrot Cake? I enjoy carrot cake, but I am not the biggest fan because most carrot cakes contain a thick layer of frosting, and I wouldn’t say I like frosting. Well, I started making my own because it is so simple, and homemade will always beat store-bought.

To be honest, nobody in my family likes frosting unless it’s whipped cream cheese and preferably homemade cream cheese-based frosting.

If I make a real cake, which is extremely rare, but if I happen to make a nice cake usually use whipped cream instead of the frosting because it tastes so much better.

On the other hand, carrot cake and cream cheese frosting go perfectly together. Don’t you agree? When I started making my own I realized that I do not hate it at all.

I had quite many notorious bakers in a family that I grew up with. They would bake their heart out, and me, well, I know how to make rolls, pies, bread, and things of that nature.

Cakes? Cakes are not my niche. Although I merely improved, I still can’t decorate for shit. I am just being honest here!

I do have more of a savory tooth if you know what I mean, however, I enjoy sweets as well, especially after dinner.

This is a simple cake, and that’s what I genuinely like the most — Cup of coffee and a simple slice of cake to make my day! These bars are so delicious. Sometimes I add seeds and oats or maple syrup instead of sugar. I hope you guys like it as much as we did.

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If you happen to make these simple and tasty Carrot Cake Bars with Cream Cheese Frosting, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Yield: 20 Servings

Carrot Cake Bars with Cream Cheese Frosting

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Easy and tasty Carrot Cake Bars with Cream Cheese Frosting

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 lb Grated Carrots strain, and pat dry
• 1 cup Crushed Pineapple drained (reserve juice)
• 2 1/2 cups all-purpose flour
• 1 teaspoon Baking powder
• 3/4 teaspoon Baking Soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg freshly grated
• 1/4 teaspoon Ground Allspice
• 1 cup packed light Brown sugar
• 1 cup Granulated Sugar
• 4 large eggs at room temperature
• 3/4 cup Vegetable oil

Optional

• 1 cup Chopped Walnuts
• 1 cup Raisins, golden and black or whatever kind you have Soaked in Pineapple or Orange juice, rum if you prefer

CREAM CHEESE FROSTING

• 2 8-ounce packages of cream cheese chilled
• 8 tablespoons unsalted butter softened at room temperature
• 1 1/3 cup confectioners' sugar sifted after measuring
• 2 tablespoons pure Vanilla Extract
• Walnuts, Pecans, or Almond for garnish

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 

FROST THE CAKE:

1. Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake, if you wish. If you use walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Also, I sliced the cake in half and added a thin layer or frosting in between. It is not necessary, but it tasted great. 
2. Before serving, slice the cake into equal squares and serve as bars. 

Notes

TIPS Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Use the good pans.

Line the bottom of your layer pans with wax paper or parchment paper. To make a bundt, bake at 325 for 75-90 minutes.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 463Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 72mgSodium: 284mgCarbohydrates: 53gFiber: 2gSugar: 36gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Brunch Bagel Sandwich – egg, bacon, cheese, avocado and lettuce

KEEP CALM AND EAT BAGEL…

There are many ways to jazz up your bagel sandwich and I believe that this is one of them.

I love pian and simple cream cheese bagel, just like my whole family. We also have a love affair with lox and cream cheese bagel, but if you agree with me, this is one amazing idea, as well.

This is my fuel sandwich, but you probably already noticed it’s pretty heavy.

So let me explain, I eat one good meal a day which is perfect for my workout program so I burn it quickly, too and at the same time I am not hungry.

A month ago, I started with 16/8 Intermittent Fasting, so I allow myself to eat the calorie-loaded lunch and a pretty light dinner.

I do not eat at all, not even a snack, after 6 pm. I do not eat for 16 delightful hours, sometimes more.

However 16 hrs is precisely my ultimate goal, and I have 8 hours window where I squeeze two decent meals.

Tap here for more tasty Sandwich ideas

To be honest, I feel so much better when I naturally made that switch. I don’t overdo it with calories.

Well, I stop eating when I am full, so I don’t have to necessarily eat the whole sandwich or the whole plate of food, you know.

You got to have some necessary self-control. Anyways, like I said I feel tremendously better doing it this way. 

Anyhow, I hope yall enjoy the Brunch Bagel Sandwich recipe. Please give feedback if you try it.

If you try this recipe or any other recipe from my blog please tag me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Yield: Serves 1

Brunch Bagel Sandwich

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Easy and tasty dinner.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 bagel
• 1 Omelette 2 Large Eggs, drizzle olive oil, a pinch of salt
• 3 slices Hickory Smoked Bacon
• 1 Slice Mozzarella or Provolone Cheese
• 1/2 tablespoon Whipped Cream Cheese
• 1/2 Avocado
• 2 Lettuce Leaves

Instructions

1. Make Omelette by mixing eggs, then drizzle a bit of olive oil in the skillet or a frying pan.
2. Turn the heat to medium-high heat and just cook eggs. You can flip it but not necessarily.
3. Cook for about 2 minutes.
4. Place your bacon in the oven or air fryer and cook until crispy, 7-10 minutes.
5. Put your sandwich together. You may use any bagel of your choice, lettuce, and cheese.

Did you make this recipe?

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