Description
Carrot Cake Bars with Cream Cheese Frosting. Moist, flavorful bars with carrots, cinnamon, and walnuts. Perfect for dessert or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups freshly grated carrots (approximately 4 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt until well combined.
- Step 2: Mix the Wet Ingredients In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until completely smooth and slightly lightened in color, about 1-2 minutes. Gradually stream in the vegetable oil while whisking continuously. Stir in the vanilla extract until incorporated. The mixture should appear glossy and well-emulsified.
- Step 3: Combine Wet and Dry Ingredients Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no flour streaks remain. Avoid overmixing as this can make your Carrot Cake Bars tough. The batter will be relatively thick at this stage.
- Step 4: Add the Carrots and Mix-ins Fold in the freshly grated carrots, and if using, the chopped nuts and raisins. Make sure everything is evenly distributed throughout the batter. The moisture from the carrots will slightly loosen the batter to the perfect consistency.
- Step 5: Bake the Bars Pour the batter into your prepared pan and spread it evenly to the corners using an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should spring back when lightly pressed.
- Step 6: Cool Completely Allow the bars to cool in the pan for 15 minutes, then use the parchment paper overhang to lift them out and transfer to a wire rack. Let them cool completely before frosting, at least 1 hour.
- Step 7: Prepare the Cream Cheese Frosting Beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes. Add the sifted powdered sugar gradually, mixing on low speed initially to prevent a sugar cloud, then increasing to medium speed until incorporated. Mix in the vanilla extract and salt, then beat on medium-high for 1-2 minutes until light and fluffy.
- Step 8: Frost and Serve Spread the cream cheese frosting evenly over the cooled bars. For the cleanest cuts, refrigerate the frosted bars for 30 minutes before slicing into squares. Garnish with a light dusting of cinnamon or chopped nuts if desired.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 bar
- Calories: 350 calories
- Sugar: 25 grams
- Sodium: 200 mg
- Fat: 18 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 60 mg
Keywords: Carrot Cake Bars with Cream Cheese Frosting