Description
Delightful and moist Carrot Cake Bars with warm spices and a luscious cream cheese frosting, perfect for a quick and easy dessert or snack. These bars combine the tender texture of classic carrot cake with the convenience of bar form, making them ideal for sharing or on-the-go treats.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups loosely packed finely grated carrots (about 1-2 large carrots, grated using the small holes of a box grater)
Frosting
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, salt, nutmeg, ginger, cloves, and allspice until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the melted butter and dark brown sugar together until the mixture is smooth. Then add the eggs and vanilla extract, beating well until fully incorporated.
- Add dry to wet: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined. Gently fold in the finely grated carrots to evenly distribute them without overmixing.
- Bake: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven and allow the bars to cool completely in the pan.
- Prepare frosting: In a medium bowl, beat the softened cream cheese and softened butter together until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost bars: Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Cut into 16 squares and serve.
Notes
- Make sure the carrots are grated finely to ensure a smooth texture in the bars.
- Allow bars to cool completely before frosting to prevent the frosting from melting.
- Store bars in an airtight container in the refrigerator for up to 4 days.
- For easier pan removal, fold parchment paper with overhang to lift bars out after cooling.
- You can add chopped nuts like walnuts or pecans for extra crunch if desired.
- If you prefer a thicker frosting, refrigerate it for 10-15 minutes before spreading.
