45 minutes OR LESS
Marukan Citrus Carrot Cake Bars
A zesty and spiced cake topped with a creamy and tangy frosting for the perfect springtime dessert.
INSTRUCTIONS
Make the cake:
Preheat oven to 350°F (175°C).
Line a 9×9-inch square pan with parchment paper, leaving overhang for easy lifting.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk granulated sugar, brown sugar and oil until smooth.
Add egg, then stir in orange and lemon zest, pineapple, and 1½ tsp Marukan Rice Vinegar.
Gradually fold dry ingredients into the wet mixture.
Fold in grated carrots and nuts if using.
Bake:
Spread batter evenly in the prepared pan.
Bake 25–28 min, or until a toothpick comes out clean.
Cool completely on a wire rack.
Make the frosting:
Beat cream cheese and butter until smooth.
Add Marukan Rice Vinegar, orange juice, vanilla, and salt
Gradually beat in powdered sugar until desired sweetness and consistency.
Spread a thin layer of frosting over the cooled bars (or pipe small dollops on each).
Optional garnishes of candied carrot ribbons, toasted walnuts, edible flowers or pastel sprinkles.
Use the parchment overhang to lift and cut into ~8 bars.
Serve.
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