Of course! Carrot Cake Bars are the wonderfully easy, portable version of the classic layer cake. They deliver all the warm spice, moist texture, and tangy cream cheese frosting in a simple, no-fuss form.
Here’s a delicious and reliable recipe for them.
Carrot Cake Bars with Cream Cheese Frosting
These bars are moist, densely textured, and packed with flavor. The key is using plenty of freshly grated carrots.
Prep Time: 20 minutes
Bake Time: 25-35 minutes
Cool Time: 1 hour
Yields: 9×13 inch pan (about 12-16 bars)
Ingredients
For the Carrot Cake Bars:
· 1 ½ cups (190g) all-purpose flour
· 1 teaspoon baking soda
· 1 ½ teaspoons ground cinnamon
· ½ teaspoon ground ginger
· ¼ teaspoon ground nutmeg
· ½ teaspoon salt
· ½ cup (100g) granulated sugar
· ½ cup (110g) light brown sugar, packed
· ¾ cup (180ml) vegetable oil, canola oil, or melted coconut oil
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· 1 ½ cups (150g) finely grated carrots (about 2-3 medium carrots)
· ½ cup (60g) chopped walnuts or pecans (optional)
· ½ cup (80g) crushed pineapple, well-drained (optional, but adds great moisture)
For the Cream Cheese Frosting:
· 8 oz (225g) full-fat block cream cheese, softened
· ½ cup (1 stick / 113g) unsalted butter, softened
· 2 cups (240g) powdered sugar, sifted
· 1 teaspoon vanilla extract
· A pinch of salt
Instructions
- Make the Carrot Cake Bars
· Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
· Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
· Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and oil together until well combined and smooth. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.
· Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix.
· Fold in Add-Ins: Gently fold in the grated carrots, nuts, and drained pineapple (if using) until evenly distributed.
· Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
· Cool Completely: Let the bars cool completely in the pan set on a wire rack. This is crucial before frosting, as warm bars will melt the frosting.
- Make the Cream Cheese Frosting
· In a large bowl, using an electric mixer (hand or stand), beat the softened cream cheese and butter together on medium speed until completely smooth and lump-free (about 2 minutes).
· Gradually add the sifted powdered sugar, vanilla extract, and salt. Start mixing on low speed until incorporated, then increase to high speed and beat for another 1-2 minutes until light and fluffy.
- Assemble
· Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
· For cleaner slices, cover and refrigerate the frosted bars for at least 30 minutes to let the frosting set.
· Use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into squares with a sharp knife.
Pro Tips for Success
· Grating Carrots: Use the small holes on a box grater for the best texture. There’s no need to peel them first, just give them a good scrub. Do not use pre-shredded bagged carrots, as they are too dry and thick.
· Room Temperature is Key: Using room temperature eggs, cream cheese, and butter is essential for a smooth, emulsified batter and frosting.
· Don’t Overbake: The bars are done when a toothpick has a few moist crumbs attached. Overbaking will make them dry.
· Drain the Pineapple: If using pineapple, press it in a fine-mesh strainer to remove as much liquid as possible. This adds flavor and moisture without making the batter wet.
· Storage: Store these bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen (frosted or unfrosted) for up to 3 months. Thaw in the refrigerator overnight.
Delicious Variations
· Coconut Carrot Cake Bars: Add ½ cup of sweetened shredded coconut to the batter.
· Raisin or Golden Raisin Bars: Soak ½ cup of raisins in warm water for 10 minutes to plump them up, then drain and fold into the batter.
· Spice it Up: Add a pinch of cloves or allspice to the dry ingredients for a more complex spice profile.
Enjoy these easy, crowd-pleasing bars! They are perfect for potlucks, bake sales, or a simple treat at home.