Description
These moist and flavorful Carrot Cake Bars are a delightful twist on the classic carrot cake, featuring a tender crumb studded with grated carrots, walnuts, and pineapple, all topped with a rich cream cheese frosting. Perfect for spring or fall gatherings, these bars combine warm spices with a luscious frosting to satisfy your dessert cravings in an easy, handheld format.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained (optional)
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate large bowl, whisk the vegetable oil, unsweetened applesauce, eggs, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogenous.
- Add Carrots and Fold Dry in: Stir the finely grated carrots into the wet mixture. Then, gradually fold in the dry ingredients just until combined to avoid overmixing, which keeps the bars tender.
- Optional Add-ins: Gently fold in the chopped walnuts or pecans and the drained crushed pineapple if using. These add complementary textures and flavors.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the surface. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully baked.
- Cool Completely: Remove from the oven and let the bars cool completely in the pan before frosting to prevent melting the cream cheese frosting.
- Make the Frosting: In a bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until the frosting is light and fluffy.
- Frost and Slice: Spread the cream cheese frosting evenly over the cooled bars. Slice into 12 squares and serve.
Notes
- Store the bars in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent the cream cheese frosting from spoiling.
- These carrot cake bars are dense and moist, making them a perfect dessert or snack to enjoy during spring or fall gatherings.
- For a nut-free version, simply omit the walnuts or pecans.
- If you prefer a sweeter bar, increase the sugar slightly or add a bit more powdered sugar to the frosting.
