Carrot Cake Bars Recipe
Introduction
Carrot Cake Bars offer all the warm spices and moist texture of classic carrot cake in a convenient, easy-to-serve form. Topped with creamy cream cheese frosting, they’re perfect for snacking, potlucks, or dessert any day of the week.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Step 6: To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract.
- Step 7: Spread the frosting evenly over the cooled cake. Cut into bars and garnish with additional chopped walnuts if desired.
Tips & Variations
- For a nut-free version, simply omit the walnuts or substitute with toasted coconut flakes.
- Use fresh grated carrots for best texture and flavor.
- Drain the crushed pineapple well to avoid a soggy batter.
- Add a pinch of ground cloves for extra spice complexity.
Storage
Store carrot cake bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the unfrosted bars for up to 2 months and frost after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure to check that the blend contains xanthan gum for proper texture.
How do I know when the bars are fully baked?
Insert a toothpick or thin skewer into the center of the bars. If it comes out clean or with just a few moist crumbs, the bars are done baking.
PrintCarrot Cake Bars Recipe
Delicious and moist carrot cake bars with a perfect balance of warm spices, grated carrots, and pineapple, topped with a creamy homemade cream cheese frosting. These bars are an easy-to-make treat ideal for dessert or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined to evenly distribute the spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overmixing. Gently fold in the grated carrots, crushed and drained pineapple, and optional chopped walnuts to add texture and moisture.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Make the Frosting: Beat the softened cream cheese together with softened butter until smooth and creamy. Gradually add powdered sugar, mixing until the frosting is smooth and fluffy. Stir in the vanilla extract for added flavor.
- Frost and Serve: Once the cake is fully cooled, spread the cream cheese frosting evenly over the surface. Optionally, garnish with additional chopped walnuts. Cut into bars and serve.
Notes
- Make sure the cake is completely cooled before frosting to prevent the frosting from melting.
- For a nut-free version, omit the walnuts or substitute with seeds like sunflower or pumpkin seeds.
- Drain the pineapple well to avoid excess moisture which can affect the cake texture.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Room temperature cream cheese and butter blend better for smooth frosting.
Keywords: carrot cake bars, easy dessert, cream cheese frosting, carrot dessert bars, homemade carrot cake, spiced carrot bars
