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–+ servings
Carrot Cake Bars

Moist Carrot Cake Bars with Cream Cheese Bliss

Delightful Moist Carrot Cake Bars featuring freshly grated carrots and rich cream cheese frosting, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic option.
  • 1 cup Brown Sugar Store in an airtight container to prevent hardening.
  • 1/2 cup Vegetable Oil Can be substituted with melted coconut oil for a healthier fat.
  • 3 large Eggs Use flax eggs for a vegan alternative.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 2 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Choose freshly ground for a stronger flavor.
  • 1/4 teaspoon Ground Nutmeg Complements cinnamon and enhances the spice profile.
  • 2 cups Grated Carrots Freshly grated is preferred for optimal flavor.
  • 1 cup Chopped Walnuts or Pecans Optional; omit for a nut-free version.
Frosting
  • 8 ounces Cream Cheese Ensure it's softened for easy mixing.
  • 1/2 cup Unsalted Butter Can be substituted with vegan butter for a dairy-free option.
  • 4 cups Powdered Sugar Sift before adding to avoid lumps.
Optional Garnishes
  • 1/4 cup Chopped Nuts Adds an extra crunch and flavor for presentation.
  • 1/4 cup Shredded Coconut Provides a tropical touch for added texture.
  • 1 teaspoon Sprinkle of Cinnamon A simple yet delightful way to enhance the visual appeal.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs and vanilla extract, mixing until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually incorporate dry ingredients into wet mixture, folding in grated carrots and optional nuts until just combined.
  4. Pour the carrot cake batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes until a toothpick inserted comes out clean.
  5. Once baked, remove from the oven and allow the bars to cool completely in the pan on a wire rack.
  6. For the frosting, beat softened cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
  7. Spread the cream cheese frosting generously over the cooled carrot cake bars. Decorate with optional garnishes before cutting into squares and serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use freshly grated carrots for the best flavor and moisture. Avoid overmixing the batter for a deliciously soft texture. Always allow the bars to cool completely before frosting.

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