These Carrot Cake Bars are moist and packed with sweet carrots, warm spices, and a creamy cheese frosting on top. They’re perfect for any snack or dessert craving!
Honestly, the frosting is the best part—who doesn’t love a good creamy topping? I love serving these at family gatherings; they always disappear fast! 😄
Key Ingredients & Substitutions
Carrots: Freshly grated carrots are a must for moisture and sweetness. If you don’t have fresh ones, you can use pre-grated bagged carrots, but freshly grated are preferable. You can also use zucchini for a twist!
Nuts: While walnuts or pecans add a lovely crunch, feel free to omit them if you prefer. For nut allergies, sunflower seeds are a great substitute!
Spices: Cinnamon is essential for that warm flavor, but if you want a similar taste, you can use pumpkin spice as a substitute. For a more intense flavor, or if you don’t have ground cloves, just skip them; it will still taste fantastic.
Pineapple: The crushed pineapple adds moisture and a hint of sweetness. If you prefer not to use it, consider substituting with applesauce or simply adding a little extra oil or yogurt.
Cream Cheese: If you’re out of cream cheese, mascarpone or Greek yogurt can work, but the texture and flavor will change slightly. You could also use a dairy-free cream cheese if you’re looking for a vegan option.
How Can I Make Sure My Carrot Cake Bars Stay Moist?
Moisture is key in making these carrot cake bars delicious! Here are some tips to keep them moist and flavorful:
- Use fresh grated carrots for the best moisture. The more finely grated, the better they mix into the batter.
- Adding crushed pineapple is optional, but it really helps keep things moist. Ensure it’s well-drained to prevent excess liquid.
- Don’t overmix your batter! Mix just until combined to avoid tough bars.
- Keep a close eye while baking. Overbaking will dry them out. Check with a toothpick around the 30-minute mark.
Carrot Cake Bars with Cream Cheese Frosting
Ingredients You’ll Need:
For the Carrot Cake Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional for moisture)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Chopped walnuts for garnish
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and around 30-40 minutes to bake. Make sure to let the cake cool completely before frosting, which may take an additional 30 minutes. Overall, you’ll be enjoying your delicious carrot cake bars in about 1.5 hours, including cooling time.
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves if you’re using them. This will ensure all your leavening agents and spices are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Beat everything together until it’s well mixed. Stir in the vanilla extract to give it that lovely flavor.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture. Mix just until everything is combined—be careful not to overmix, as this can make your bars tough.
5. Fold in the Carrots and Optional Ingredients:
Gently fold in the finely grated carrots, chopped nuts if you’re using them, and the crushed pineapple for extra moisture. Make sure it’s evenly mixed without overdoing it!
6. Pour and Spread the Batter:
Carefully pour the batter into your prepared baking pan. Use a spatula to spread it out evenly so it bakes uniformly.
7. Bake:
Put the pan in the oven and bake for 30-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bars are ready!
8. Cool the Cake:
Once baked, remove the pan from the oven and set it on a wire rack to cool. Allow it to cool completely in the pan. This may take about 30 minutes.
9. Make the Cream Cheese Frosting:
While the cake is cooling, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and fluffy.
10. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top with a spatula. Be as generous as you like!
11. Garnish:
Sprinkle chopped walnuts over the frosting if you like a little added crunch and decoration.
12. Serve and Enjoy:
Cut the cake into bars and serve. Store any leftovers in the refrigerator. Happy baking and enjoy your moist, flavorful carrot cake bars topped with smooth cream cheese frosting!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option, but it may make the bars denser. If you do, consider adding an extra tablespoon of oil or an additional egg to maintain moisture.
What If I Don’t Have Pineapple?
No problem! If you don’t have crushed pineapple, you can replace it with an equal amount of unsweetened applesauce or add an extra 1/4 cup of oil or yogurt to keep the bars moist.
How Do I Store Leftover Carrot Cake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; just wrap them tightly in plastic wrap and then in foil before freezing.
Can I Make These Bars Vegan?
Yes! To make them vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk instead of oil if desired. Additionally, ensure your cream cheese is dairy-free for the frosting!
