Description
These Carrot Cake Bars are a delightful twist on traditional carrot cake, featuring warm spices and a creamy cream cheese frosting. Perfectly moist and sweet, they offer all the flavors of a classic carrot cake in easy-to-serve bar form, ideal for parties, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups loosely packed finely grated carrots (about 1-2 large carrots, grated using the small holes of a box grater)
Frosting Ingredients
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together all-purpose flour, ground cinnamon, salt, ground nutmeg, ground ginger, ground cloves, and ground allspice until well combined.
- Combine wet ingredients: In a large bowl, whisk the melted and slightly cooled butter with the packed dark brown sugar until smooth and combined. Beat in the eggs one at a time followed by the vanilla extract until the mixture is uniform.
- Add dry to wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bars tender. Fold in the finely grated carrots evenly through the batter.
- Bake: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick near the center; it should come out clean or with a few moist crumbs. Remove from oven and allow the bars to cool completely in the pan.
- Prepare frosting: In a clean bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, then vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost bars: Once the bars have fully cooled, spread the cream cheese frosting evenly over the top. Cut into 16 squares and serve.
Notes
- Use fresh carrots and grate finely for best texture.
- Ensure the cream cheese and butter for frosting are softened for a smooth consistency.
- Do not overmix the batter to keep the carrot bars moist and tender.
- For easier removal, lift bars out of the pan using the parchment paper edges.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
