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Delicious Carrot Cake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12-16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Carrot Cake Bars are a delicious and convenient twist on a classic carrot cake, featuring tender, moist cake layers packed with grated carrots, warm spices, and a sweet cream cheese frosting topping. Perfect for dessert or an indulgent snack, these bars combine the rich flavors of traditional carrot cake with the ease of bar servings, making them ideal for parties, lunchboxes, or casual treats.

Ingredients

Carrot Cake Bars

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 4–5 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup crushed pineapple, drained (optional for added moisture)

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures the spices and leavening agents are evenly distributed.
  3. Mix the wet ingredients: In a large bowl, combine granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat well until smooth and well incorporated.
  4. Combine carrots and optional ingredients: Fold grated carrots into the wet mixture. If using, gently stir in the drained crushed pineapple and chopped nuts to add moisture and texture.
  5. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid over-mixing to keep the bars tender.
  6. Pour and spread batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula for even baking.
  7. Bake the bars: Place the pan in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  8. Cool completely: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Cooling is important before frosting to prevent melting.
  9. Prepare the cream cheese frosting: In a mixing bowl, beat softened cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
  10. Frost and serve: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Cut into squares or rectangles and serve. Store leftovers in an airtight container refrigerated for up to 5 days.

Notes

  • For a nut-free version, omit the walnuts or pecans.
  • If you prefer a dairy-free frosting, substitute cream cheese and butter with vegan alternatives.
  • Using finely grated carrots ensures a better texture than shredded larger pieces.
  • Ensure the bars are completely cooled before frosting to keep the frosting from melting.
  • These bars can also be stored in the freezer for up to 2 months if wrapped well.

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