Easy Carrot Cake Bars
Moist, warmly spiced carrot cake bars that mix up in minutes—no mixer needed. Perfect for snacking or a quick dessert.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.75 cup unsweetened applesauce
- 0.5 cup vegetable oil
- 1.5 tsp vanilla extract
- 2 cup finely shredded carrots lightly packed
- 0.5 cup chopped walnuts or pecans
- 0.5 cup raisins optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9×13-inch pan and line with parchment, leaving overhang.
- Whisk flour, both sugars, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
- Fold in shredded carrots, walnuts, and raisins to coat with the dry mixture.
- Stir applesauce, oil, and vanilla together in a separate bowl until smooth.
- Pour wet ingredients into dry. Mix just until no dry streaks remain; do not overmix.
- Spread batter evenly in the prepared pan and smooth the top.
- Bake 23–27 minutes, until a toothpick in the center comes out mostly clean.
- Cool in the pan for 15 minutes. Lift out, cool completely, then slice into bars.
Notes
For a sweet finish, spread cooled bars with quick cream cheese icing (4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, splash of vanilla). Add 1/2 cup shredded coconut or swap raisins for chopped dates for a twist. Store bars covered at room temperature for 2 days or refrigerate up to 5 days; they freeze well for 2 months.
This recipe is an original creation inspired by classic Easy Carrot Cake Bars flavors. All ingredient ratios and instructions are independently developed.