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Carrot Cake Bars Recipe

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★★★★★

4.5 from 99 reviews

These Carrot Cake Bars are a delightful twist on the classic carrot cake, offering a moist and flavorful treat perfect for any occasion. Featuring warm spices like cinnamon, ginger, and nutmeg, these bars are loaded with shredded carrots and toasted pecans, then topped with a creamy, smooth cream cheese frosting. Baked in a convenient 9×9 pan, they are easy to prepare and serve as a delicious snack or dessert.

Ingredients

Scale

Bars

  • 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

Frosting

  • 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven. Line a 9×9-inch square metal baking pan with foil or parchment paper and lightly grease it to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for about one minute until well combined and slightly creamy. Then whisk in the egg, egg yolk, and vanilla extract until fully incorporated.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, salt, and baking powder, ensuring the spices are evenly distributed.
  4. Mix batter: Add the dry flour mixture to the wet ingredients and whisk gently until just combined, being careful not to overmix to maintain a tender texture. Remove excess batter from the whisk.
  5. Add carrots and pecans: Use a wooden spoon or silicone spatula to fold in the shredded carrots and finely chopped toasted pecans thoroughly into the batter.
  6. Bake the bars: Spread the batter evenly into the prepared pan and bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. The bars will rise slightly but remain mostly flat. Remove from oven and cool completely on a wire rack.
  7. Prepare frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth. If the frosting is too soft, you can add more powdered sugar or chill it in the refrigerator for about 20 minutes.
  8. Frost the bars: Spread or pipe the cream cheese frosting over the cooled carrot bars. Optionally, garnish with finely chopped toasted pecans. For a decorative touch, cut the bars first then pipe the frosting in a zigzag pattern on top of each bar.
  9. Storage and serving: Store the frosted bars in the refrigerator. For best flavor and texture, bring them to room temperature about one hour before serving.

Notes

  • Use loosely packed shredded carrots to ensure the right moisture balance in the bars.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 8-10 minutes or until fragrant.
  • If frosting is too soft, refrigerate it briefly to firm up before spreading or piping.
  • These bars keep well in the refrigerator for up to 5 days.
  • For easier removal from the pan, use foil with overhang as a sling.

Keywords: carrot cake bars, carrot bars, carrot dessert, cream cheese frosting, spiced carrot bars, easy carrot cake

Find it online: https://cookwithlea.com/carrot-cake-bars-recipe/