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Step-by-Step Guide to Carrot Cake Bars

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Ingredients
 

  • Carrot Cake Bars
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots about 2-3 medium carrots
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup shredded coconut optional
  • 1/2 cup crushed pineapple drained (optional)
  • Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Make the Carrot Cake Bars
  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg (if using), and salt until well combined.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, and whisk until smooth.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Add Carrots and Mix-Ins: Fold in the grated carrots, chopped nuts, shredded coconut, and crushed pineapple (if using) until evenly distributed throughout the batter.
  • Bake the Bars: Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Bars: Allow the carrot cake bars to cool completely in the pan on a wire rack.
  • Make the Cream Cheese Frosting
  • Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the vanilla extract and beat until fully combined.
  • Frost and Serve
  • Frost the Bars: Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over the top.
  • Slice and Serve: Slice the bars into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator.