Easy Carrot Cake Bars with Cream Cheese Frosting
Moist and flavorful carrot cake bars that combine all the beloved flavors of traditional carrot cake in a convenient handheld format. These bars feature warm spices, fresh grated carrots, and rich cream cheese frosting.
Ingredients
- For the bars:
- ¾ cup 172g unsalted butter, melted and cooled slightly
- ½ cup 105g brown sugar, packed
- ½ cup 100g granulated sugar
- 1 large egg room temperature
- 1 additional egg yolk
- 1½ teaspoons vanilla extract
- 1⅓ cups 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
- ½ cup 65g toasted pecans, finely chopped
- For the frosting:
- 4 oz cream cheese softened completely
- 4 tablespoons 57g butter, softened
- 1½ cups 187g powdered sugar, sifted if lumpy
- ½ teaspoon vanilla extract
- Finely chopped pecans for garnish optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined and smooth.
- Add the whole egg, egg yolk, and vanilla extract. Whisk vigorously until mixture becomes slightly lighter in color.
- In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, and baking powder.
- Add dry mixture to wet ingredients, stirring just until combined. Don't overmix.
- Fold in grated carrots and chopped pecans until evenly distributed.
- Transfer batter to prepared pan and spread evenly with an offset spatula.
- Bake for 23-25 minutes, until edges are set and a toothpick inserted in center comes out with a few moist crumbs.
- Cool completely in pan (about 2 hours).
- For frosting: Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar and vanilla, beating until smooth.
- Spread frosting over cooled bars and sprinkle with additional pecans if desired.
Notes
Let melted butter cool 5-10 minutes before adding to prevent cooking the eggs
Grate carrots using medium holes on a box grater - avoid pre-shredded carrots
Don't overbake - slightly underdone is better than dry
For clean cuts, chill frosted bars 30 minutes before cutting
Store covered in refrigerator up to 4 days
Unfrosted bars can be frozen up to 3 months
Grate carrots using medium holes on a box grater - avoid pre-shredded carrots
Don't overbake - slightly underdone is better than dry
For clean cuts, chill frosted bars 30 minutes before cutting
Store covered in refrigerator up to 4 days
Unfrosted bars can be frozen up to 3 months