Description
Deliciously moist Carrot Cake Bars infused with warm spices and topped with a creamy cream cheese frosting. These bars combine the classic flavors of traditional carrot cake into an easy-to-make, portable treat perfect for snacking or 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)
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 your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or grease it lightly 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 well combined.
- Combine wet ingredients: In a large bowl, whisk the melted and slightly cooled butter with the dark brown sugar until the mixture is smooth. Add the eggs and vanilla extract, beating well to fully incorporate.
- Add dry to wet: Gradually stir the dry ingredient mixture into the wet mixture until just combined. Gently fold in the finely grated carrots, making sure they are evenly distributed throughout the batter.
- Bake: Pour the batter evenly into the prepared baking pan. 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 bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating continuously until the frosting is light and fluffy.
- Frost bars: Once the carrot cake bars are completely cooled, spread the cream cheese frosting evenly over the top. Cut into squares and serve.
Notes
- For best texture, ensure the melted butter is cooled slightly before mixing with sugar to prevent scrambling the eggs.
- Grate carrots finely using the small holes of a box grater for even distribution in the batter.
- Bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Let bars cool completely before frosting to avoid melting the cream cheese frosting.
- For a nut-free version, ensure all ingredients and equipment are free from cross-contamination.
