Carrot Cake Bars with Coconut Cream Cheese Frosting
The BEST super moist carrot cake bars recipe (starts with a cake mix!) topped with coconut cream cheese frosting.
Servings: 24 bars
Ingredients
- 1 box carrot cake mix (see note)
- 1 cup butter softened
- 2 eggs
- 3 tablespoons milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 6 ounces cream cheese softened
- 3 tablespoons butter softened
- 2 teaspoons vanilla
- 5-6 cups powdered sugar
- 3-6 tablespoons milk as needed
- 1 cup sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees and grease a 15x10x1 inch jelly roll pan / baking pan.
- In a large bowl combine cake mix, butter, eggs, milk, cinnamon, and vanilla and mix until ingredients are combined and there are no streaks of flour in the batter. Spread mixture into prepared pan.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to cool.
- In a medium bowl cream together cream cheese, butter, and vanilla. Add powdered sugar and mix until combined. Add milk, 1-2 tablespoons at a time, mixing after each, until frosting is smooth and spreadable.
- Spread frosting over cooled cake. Sprinkle coconut flakes on top. (For toasted coconut flakes, stir in a pan over medium-high heat on the stove for 3-5 minutes until golden brown (watch closely so it doesn't burn). Cut into bars and serve or store in airtight container in the fridge up to 5 days.
Notes
*For extra moist bars, add 1/4 cup oil and 1/3 cup unsweetened applesauce to the bowl in the first step with the other batter ingredients.
Nutrition
Calories: 154kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 53mg | Potassium: 50mg | Fiber: 1g | Sugar: 27g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
