Introduction

These carrot cake bars offer all the warm, spiced flavors of classic carrot cake in a convenient, handheld treat. Topped with a creamy cream cheese frosting and a sprinkle of toasted pecans, they’re perfect for sharing or enjoying as a sweet snack.

A close-up view of two square pieces of carrot cake stacked on a white marbled surface, each piece showing a dense, moist, light brown cake base with small carrot bits visible inside. The top piece has white creamy frosting piped in a soft swirl pattern, topped with small chopped pecan pieces. The bottom piece has no frosting and shows a bite taken out of its corner, revealing the cake's texture. Other similar frosted carrot cake squares can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (172g) unsalted butter, melted and cooled slightly
½ cup (105g) packed brown sugar (light or dark)
½ cup (100g) granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons pure vanilla extract
1⅓ cup (170g) all-purpose flour, spooned and leveled
2½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 scant teaspoon baking powder
1 cup (100g) shredded carrots, loosely measured, not packed
½ cup (65g) finely chopped toasted pecans
4 oz cream cheese, softened
4 tablespoons (57g) unsalted butter, softened
1½ cups (187g) powdered sugar
½ teaspoon pure vanilla extract
Finely chopped toasted pecans (optional garnish)

Instructions

Step 1: Preheat your oven to 350°F and position a rack in the center. Line a 9×9-inch square metal pan with foil or parchment and lightly grease it to prepare for the batter.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for one full minute until well combined. Add the egg, egg yolk, and vanilla extract, whisking again until smooth.
Step 3: In a separate bowl, mix the flour, cinnamon, ginger, nutmeg, salt, and baking powder until evenly combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, whisking carefully until just combined. Avoid overmixing. Remove excess batter from the whisk, then fold in the shredded carrots and chopped toasted pecans using a wooden spoon or silicone spatula.
Step 5: Spread the batter evenly into the prepared pan. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. The bars will rise slightly but remain flat. Let them cool completely on a wire rack.
Step 6: To make the frosting, beat the softened cream cheese and butter together until smooth using a hand mixer or stand mixer fitted with the paddle attachment. Gradually add the powdered sugar and vanilla extract, beating until creamy. If the frosting is too soft, add more powdered sugar or chill in the fridge for about 20 minutes.
Step 7: Spread or pipe the frosting over the cooled bars. Optionally, sprinkle with finely chopped toasted pecans. For a neat presentation, cut the bars first, then pipe a zigzag pattern on each piece.
Step 8: Store the bars in the refrigerator. Before serving, bring them to room temperature by letting them sit out for about an hour for the best flavor and texture.

Tips & Variations

Toast the pecans beforehand to enhance their flavor and add a pleasant crunch to the bars.
Use freshly grated carrots for better moisture and tenderness in the bars.
For a nut-free version, simply omit the pecans or substitute with sunflower seeds.
If you prefer a firmer frosting, increase the powdered sugar gradually until you reach the desired consistency.

Storage

Store the carrot cake bars covered in the refrigerator for up to 5 days. They should be brought to room temperature about one hour before serving to soften the frosting and enhance the flavors. These bars can also be frozen without frosting for up to 2 months; thaw overnight in the fridge and then frost before serving.

How to Serve

The image shows two square bars stacked on a white plate over a white marbled surface. The bottom bar is a dense, moist brown cake with visible bits of nuts and carrot pieces inside. The top bar has a thick layer of creamy white frosting with swirled peaks and is sprinkled with chopped pecans on top. The texture of the cake looks crumbly but moist, contrasting with the smooth, rich frosting. There are small pieces of nuts scattered around the plate, and a silver piping bag is visible near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, walnuts or almonds work well as substitutes. Toast them lightly to bring out their flavor before adding to the batter or as a garnish.

What can I do if I don’t have a 9×9-inch pan?

You can use an 8×8-inch pan, but keep an eye on the baking time as the bars may take slightly longer to bake due to thicker batter. Adjust the baking time accordingly and check doneness with a toothpick.