Carrot Cake Bars

My Carrot Cake Bars are a no-fuss recipe that are perfectly spiced, super soft and chewy, and made with a cream cheese frosting!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Cool time 30

Total Time 1 5

Servings bars (or you can make them smaller)

Calories 234kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the bars

1 1/4 cups all purpose flour, spooned and leveled
2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
3/4 cup unsalted butter, melted and slightly cooled
1 1/4 cup dark brown sugar, packed
2 large eggs, room temperature
2 tsp. vanilla extract
1 1/4 cup loosely packed finely grated carrots (~1-2 large carrots grated on the small holes of a box grater)

For the frosting

4 oz. softened cream cheese
4 Tbsp. softened unsalted butter
2 cups powdered sugar
1/2 tsp. vanilla extract
pinch of salt

Get Recipe Ingredients

Instructions

Preheat and Prep: Preheat the oven to 350°F and line a 9x9-inch pan with parchment paper. Ensure there is a litte overhang to make lifting the bars out of the pan easier.
Whisk dry ingredients: in a mixing bowl, whisk together the dry ingredients and set aside.
1 1/4 cups all purpose flour, spooned and leveled, 2 tsp. ground cinnamon, 1/2 tsp. salt, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger, 1/4 tsp. ground cloves, 1/4 tsp. ground allspice
Whisk butter and sugar: in another bowl, whisk the brown sugar and melted butter together, being sure it’s smooth and breaking up any brown sugar pieces.
3/4 cup unsalted butter, melted and slightly cooled, 1 1/4 cup dark brown sugar, packed
Add eggs & vanilla: whisk in eggs, one at a time, followed by the vanilla extract.
2 large eggs, room temperature, 2 tsp. vanilla extract
Fold in dry ingredients and carrots: careful not to over mix, batter will be thick. This is perfect!
1 1/4 cup loosely packed finely grated carrots (~1-2 large carrots grated on the small holes of a box grater)
Spread in pan: Spread evenly in prepared pan. I know it's a little tricky with thick batter & parchment, but the parchment helps lift the bars out once it bakes!
Bake: bake for ~18-20 minutes. Do no over bake or bars will be dry. They will continue to cook more once the pan is removed from the oven, so take out sooner than you think! (All ovens vary, so if they are still very gooey, bake a little longer).
Cool & frost: cool completely then make frosting. Using a hand mixer, beat together the softened cream cheese and butter until smooth. Then add in the powdered sugar, vanilla, and salt, beating again until smooth and creamy. If it’s too thick, you can add a splash of milk.
4 oz. softened cream cheese, 4 Tbsp. softened unsalted butter, 2 cups powdered sugar, 1/2 tsp. vanilla extract, pinch of salt
Enjoy: Spread evenly on top of cooled bars, garnish with cinnamon and/or chopped walnuts. Slice & enjoy!

Video

Notes

Mix-ins: Add in nuts or raisins if desired. (~1/2 cup is perfect)
Storage: store in an air-tight container in the fridge for up to 5 days. Bring the bars to room temperature before serving.

Nutrition