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Turn bland carrots into a mouthwatering sweet treat with these addictive carrot cake bars covered in smooth cream cheese topping. Every mouthful delivers just the right mix of cozy spices, soft cake, and zingy frosting that'll leave you wanting more. The handy bar shape makes this traditional dessert even more convenient, great for parties or just treating yourself during a lazy afternoon.
I stumbled on this idea when I needed a travel-friendly version of my grandma's carrot cake for our family's outdoor get-together. These bars were such a success that they've now taken the place of regular layer cake at most family events.
Key Ingredients
- Juicy carrots: Go for medium ones to get the best moisture and natural sweetness
- Real vanilla extract: Boosts the flavor in both the cake and topping
- Cream cheese: Stick with full-fat for the creamiest, tastiest frosting
- Top-notch spices: Newly ground cinnamon and nutmeg really make it special
- Fresh nuts: Crunchy walnuts or pecans add the perfect texture change
Baking Success Steps
- Get The Foundation Right
- Mix all your dry stuff completely so the baking powder and spices spread out evenly.
- Mix The Wet Stuff
- Whip eggs and sugars until they're airy and puffy for the best cake feel.
- Add Your Carrots
- Gently stir in your freshly grated carrots to keep all their juiciness.
- Build Your Base
- Spread your mix evenly and tap the pan to get rid of any air pockets.
- Nail The Frosting
- Whip cream cheese and butter until they're totally lump-free before you add any sugar.
- Top It Off Nicely
- Spread your frosting in pretty waves and sprinkle chopped nuts on top.
My mom always made me hand-grate the carrots, saying the pre-shredded bags just weren't the same. After making these bars for years, I totally get what she meant now.
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Ways To Serve
Show off these bars with some fresh berries or a spoonful of whipped cream. For fancy times, add a little caramel drizzle and some toasted coconut flakes.
Fun Twists
Throw in some crushed pineapple for a vacation vibe, or mix in orange zest for a citrus kick. Try using browned butter in your frosting for a deeper, nutty flavor.
Keeping It Fresh
Store your bars in a sealed container in the fridge for up to five days. Let them sit out a bit before eating so they taste their best.
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Final Thoughts
After making batch after batch, these carrot cake bars have become my go-to dessert for family events. What makes them so good comes down to using great ingredients and taking your time. While they're pretty simple to make, it's the little things that turn basic stuff into an amazing treat that brings everyone together.
Recipe FAQs
- → How can I make these gluten-free?
- Swap the regular flour with a gluten-free blend to make them gluten-free.
- → What are good nut alternatives?
- Pecans, almonds, or just leave the nuts out for no-nut bars.
- → What’s the best way to store extras?
- Pop them in an airtight container in the fridge for up to 5 days. Let them warm up before you eat.
- → Can I freeze them?
- Yep! Wrap them up tightly and freeze for up to 3 months. Let them unthaw in the fridge.
- → Can I throw in other add-ins?
- Go for it! Mix in shredded coconut or raisins for more flavor.
Decadent Carrot Cake Bars
Carrot bars with warm spices and rich cream cheese frosting. Perfect for sharing.
Ingredients
→ Carrot Cake Squares
→ Frosting with Cream Cheese
Steps
Set your oven to 350°F (175°C). Coat a 9×13 inch baking pan with grease so nothing sticks.
In a mixing bowl, stir together flour, ginger, cinnamon, nutmeg, salt, baking soda, and baking powder until it's all blended.
Using a large bowl, cream the softened butter with the white and brown sugars until it's airy and light. This should take about 2-3 minutes.
One at a time, blend in the eggs, making sure each egg is well mixed before the next. Stir in the vanilla after.
Slowly combine the dry ingredients into the wet mixture. Use the lowest speed on your mixer, and don't over-stir so your bars stay soft.
Fold the pineapple, shredded carrots, and walnuts (if you're adding them) into the batter gently until it's spread throughout.
Spread the batter evenly in your greased pan. Bake for about 25-30 minutes, or until a toothpick pulled from the center is clean. Let cool in the pan.
Blend the softened butter and cream cheese till there are no lumps. Add the vanilla and powdered sugar, a bit at a time, mixing until it's smooth.
Once your carrot squares are fully cooled, spread the frosting evenly on top. Slice into squares and dig in. Perfectly sweet and creamy!
Notes
- Throw in shredded coconut or some raisins for a fun twist to the batter.
- Softened butter and cream cheese make the frosting smooth and silky, so don't skip this step.
- These freeze well for up to 3 months; defrost them in the fridge overnight before eating.
Required Equipment
- 9×13 inch pan
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Wire rack for cooling
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes dairy (cream cheese, butter).
- Could have nuts if you add walnuts.
- Use gluten-free flour to make it safe for gluten allergies.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 350
- Fat: 18 g
- Carbs: 45 g
- Protein: 3 g