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Carrot Cake Bars with Cream Cheese Frosting Recipe

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4.2 from 90 reviews

Delightful carrot cake bars featuring a spiced, moist batter loaded with shredded carrots and toasted pecans, topped with a creamy and smooth cream cheese frosting. Perfect as a handheld dessert or snack with all the comforting flavors of traditional carrot cake in an easy-to-eat bar form.

Ingredients

Bars:

  • ¾ cup (172g) unsalted butter, melted and cooled slightly
  • ½ cup (105g) packed brown sugar, light or dark
  • ½ cup (100g) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1½ teaspoons pure vanilla extract
  • 1⅓ cup (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, not packed
  • ½ cup (65g) finely chopped toasted pecans

Frosting:

  • 4 oz cream cheese, softened
  • 4 tablespoons (57g) unsalted butter, softened
  • 1½ cups (187g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • Finely chopped toasted pecans, optional garnish

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C) placing a rack in the center. Line a 9×9 inch square metal pan with foil or parchment paper and lightly grease it to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for about one full minute until well combined and smooth. Then whisk in the egg, egg yolk, and vanilla extract until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, sift or combine the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, salt, and baking powder thoroughly.
  4. Mix Batter: Add the dry ingredient mixture to the wet ingredients bowl and whisk gently until just combined, avoiding overmixing to keep the bars tender. Tap off excess batter from the whisk. Using a wooden spoon or silicone spatula, fold in the shredded carrots and toasted pecans evenly throughout the batter.
  5. Bake the Bars: Spread the batter evenly in the prepared pan and bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. The bars will rise slightly but remain fairly flat. Remove from oven and place the pan on a wire rack to cool completely before frosting.
  6. Prepare Frosting: Using a hand or stand mixer fitted with a paddle attachment, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until well combined. If the frosting seems too soft, add a little more powdered sugar or chill it in the refrigerator for about 20 minutes to firm up.
  7. Frost the Bars: Once the bars are completely cool, either spread or pipe the frosting over the top. Optionally, garnish with finely chopped toasted pecans. For a decorative touch, cut the bars first, then pipe frosting in a zigzag pattern on each piece.
  8. Storage and Serving: Store the carrot cake bars in the refrigerator. Bring them to room temperature about one hour before serving for optimal flavor and texture.

Notes

  • Use loosely packed shredded carrots for the best texture; avoid packing tightly which can add excess moisture.
  • The frosting can be adjusted in sweetness or firmness by varying the amount of powdered sugar or chilling time.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant, stirring occasionally to avoid burning.
  • These bars are best kept refrigerated and consumed within 3-5 days.
  • Bringing bars to room temperature before serving enhances flavor and softens the frosting.

Find it online: https://deliciousyum.com/carrot-cake-bars-with-cream-cheese-frosting-recipe/