Carrot Cake Bars recipe

Carrot Cake Bars are a delicious and convenient take on the classic carrot cake. These bars are packed with carrots, warm spices, and topped with a luscious cream cheese frosting. Perfect for any occasion, these bars are sure to be a hit with family and friends.

Ingredients

To make these scrumptious bars, you’ll need:

• Base Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped walnuts (optional)
• Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Preparation

Prepping the Baking Pan:

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Assembling the Ingredients:

1. Gather all the ingredients and measure them out before you start.

Making the Carrot Cake Base:

1. Mixing Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. Combining Wet Ingredients:
   • In a large bowl, beat the granulated sugar, brown sugar, and eggs until well combined.
   • Add the vegetable oil and vanilla extract, mixing until smooth.
3. Folding in Carrots and Nuts:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   • Fold in the grated carrots and chopped walnuts (if using).

Baking the Bars:

1. Preheating the Oven:
   • Ensure your oven is preheated to 350°F (175°C).
2. Baking Time and Temperature:
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the bars to cool completely in the pan on a wire rack.

Creating the Cream Cheese Frosting:

1. Mixing the Frosting Ingredients:
   • In a large bowl, beat the cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
   • Mix in the vanilla extract.
2. Achieving the Perfect Consistency:
   • If the frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency.

Assembling the Bars:

1. Cooling the Cake:
   • Make sure the carrot cake base is completely cool before frosting.
2. Spreading the Frosting:
   • Spread the cream cheese frosting evenly over the cooled cake.
   • Use an offset spatula to create a smooth layer.

Serving Suggestions

To serve, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy! These bars are perfect on their own or with a sprinkle of cinnamon on top.

Storage Tips

• Keeping the Bars Fresh:
  • Store the bars in an airtight container in the refrigerator for up to 5 days.
• Freezing for Later:
  • For longer storage, freeze the bars in a single layer until solid, then transfer to a freezer-safe container. They can be frozen for up to 2 months.

Variations

• Adding Pineapple: Fold in 1/2 cup of crushed pineapple (drained) for a tropical twist.
• Using Different Nuts or Dried Fruits: Substitute walnuts with pecans or add 1/2 cup of raisins or dried cranberries for extra flavor.

Tips for Success

• Achieving Moist and Tender Bars: Be careful not to overmix the batter and avoid overbaking to keep the bars moist and tender.
• Avoiding Overbaking: Check the bars a few minutes before the recommended baking time, as oven temperatures can vary.

FAQs

1. Can I make these bars ahead of time?
   • Yes, these bars can be made a day in advance and stored in the refrigerator until ready to serve.
2. How do I store leftovers?
   • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
3. Can I use a different type of frosting?
   • Yes, a simple glaze or even buttercream frosting would work well with these bars.
4. What if I don’t have a grater for the carrots?
   • You can use a food processor with a shredding attachment to grate the carrots.
5. How long do these bars last?
   • They last up to 5 days in the refrigerator and up to 2 months in the freezer.

Conclusion

Carrot Cake Bars are a delightful and convenient dessert that’s perfect for any occasion. With a moist and flavorful cake base topped with creamy, tangy cream cheese frosting, these bars are sure to become a favorite. Try this recipe and enjoy the delicious combination of flavors and textures!

Yield: 9 bars

Carrot Cake Bars recipe

Print

Carrot Cake Bars are a delicious and convenient take on the classic carrot cake. These bars are packed with carrots, warm spices, and topped with a luscious cream cheese frosting. Perfect for any occasion, these bars are sure to be a hit with family and friends.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• Carrot Cake Bars
• ½ cup butter melted
• 1 cup light brown sugar packed
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup shredded carrots
• Cheesecake Swirl
• 4 ounces cream cheese room temperature
• ¼ cup granulated sugar
• 1 large egg yolk
• ¾ teaspoon vanilla extract

Notes

• Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

Carrot Cake Bars

• Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
• In a medium bowl, add the melted butter and brown sugar. Mix to combine.
• Stir in the egg and vanilla extract.
• Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
• Fold in the shredded carrots. Set aside.

Cheesecake Swirl

• In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
• Add in the egg yolk and vanilla extract. Beat until smooth and creamy.

Assemble

• Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
• Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.
• Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
• Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
• Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
• Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
• Cool completely before cutting. Store in an airtight container in the refrigerator.