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Carrot Cake Bars Recipe

Carrot Cake Bars Recipe
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★★★★★

5.1 from 18 reviews

These moist and flavorful Carrot Cake Bars combine warm spices, shredded carrots, and crunchy toasted pecans in a tender base, topped with a creamy, tangy cream cheese frosting. Perfectly portioned for snacking or dessert, they offer all the deliciousness of classic carrot cake in an easy, portable bar form.

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. Prepare baking pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a 9×9 inch square metal pan with foil or parchment paper and lightly grease it to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar vigorously for one full minute until well combined. Then whisk in the egg, egg yolk, and vanilla extract until smooth.
  3. Mix dry ingredients: In a separate bowl, sift or whisk together all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, salt, and baking powder to evenly distribute the spices and leavening.
  4. Combine wet and dry: Add the flour mixture to the wet ingredients and whisk gently until just combined to prevent overmixing. Remove the excess batter from the whisk by tapping it off.
  5. Add carrots and pecans: Fold shredded carrots and chopped toasted pecans into the batter using a wooden spoon or silicone spatula to evenly distribute without deflating the mixture.
  6. Bake the bars: Spread the batter evenly into the prepared pan and bake for 22-26 minutes until a toothpick inserted in the center comes out clean. The bars will rise slightly but remain mostly flat. Transfer the pan to a wire rack and let cool completely.
  7. Make frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. If frosting feels too soft, chill for 20 minutes or add a little more powdered sugar.
  8. Frost the bars: Once bars are fully cooled, spread or pipe the cream cheese frosting evenly on top. Optionally, sprinkle finely chopped toasted pecans as garnish. To decorate nicely, cut the bars first and pipe frosting in a zigzag pattern over each piece.
  9. Storage and serving: Store the frosted bars in the refrigerator and allow them to come to room temperature for about one hour before serving to enhance flavor and texture.

Notes

  • Use loosely packed shredded carrots to maintain moisture balance without making the batter too wet.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant and slightly browned.
  • For softer frosting, refrigerate for a short time or add more powdered sugar to reach desired consistency.
  • These bars are best stored refrigerated due to the cream cheese frosting but can be brought to room temperature before serving for optimal taste.
  • Cut bars before frosting for easier and neater decorating with a piping bag.

Nutrition

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

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