Description
These Carrot Cake Bars are a deliciously moist and spiced treat, perfect for a snack or dessert. Made with grated carrots and aromatic spices, then topped with a creamy cream cheese frosting, these bars bring all the classic carrot cake flavors into an easy-to-make, handheld dessert.
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 Ingredients
- 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 your 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 and slightly cooled butter with the dark brown sugar until smooth. Add the eggs and vanilla extract, beating well to combine all ingredients thoroughly.
- Add dry to wet: Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Then fold in the finely grated carrots evenly throughout the batter.
- Bake: Pour the batter into the prepared baking pan, spreading evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven and let cool completely in the pan.
- Prepare frosting: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and pinch of salt, continuing to beat until the frosting is light and fluffy.
- Frost bars: Once the bars have completely cooled, spread the cream cheese frosting evenly over the top. Cut into 16 squares and serve.
Notes
- Ensure the butter is slightly cooled after melting to prevent cooking the eggs when mixing.
- Grate the carrots finely to ensure even distribution and moist texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Allow bars to cool completely before frosting for best results.
