I absolutely love carrot cake, but sometimes I want something easier to serve at gatherings. That’s when I discovered these carrot cake bars. They combine everything I adore about traditional carrot cake with the convenience of bar desserts.
These bars are packed with shredded carrots, warm spices, and crunchy pecans. The cream cheese frosting on top makes them irresistible. They taste like a cross between classic carrot cake and a buttery blondie.
Why You’ll Love This Recipe
Perfect texture balance: These bars aren’t quite cake and aren’t quite brownies. They’re somewhere wonderfully in between. The texture is moist, dense, and slightly chewy.
Simple preparation: I make these without a mixer. Just a whisk and a bowl are all you need. No complicated techniques or fancy equipment required.
Crowd-pleasing flavor: The combination of butter, brown sugar, vanilla, and warm spices creates incredible depth. Everyone who tries these asks for the recipe.
Easy to transport: Unlike layer cakes, these bars travel well. I bring them to potlucks and parties all the time.
Key Ingredients Breakdown
Melted butter forms the base of these bars. I use ¾ cup for richness and moisture. Make sure to let it cool slightly before mixing.
Sugar combination is crucial here. I tested this recipe with different sugar ratios. The mix of brown and white sugar gives the best results. Brown sugar adds moisture and caramel notes. White sugar helps achieve the right texture.
Extra egg yolk makes a big difference. The additional yolk enriches both flavor and texture. It creates that perfect chewy consistency.
Warm spices are essential for carrot cake flavor. I use cinnamon, ginger, and nutmeg together. This combination creates that classic taste everyone loves.
Fresh shredded carrots are non-negotiable. I grate whole carrots using the medium holes on my box grater. Pre-shredded carrots from bags won’t work well. They’re too thick and won’t soften properly during baking.
Toasted pecans add wonderful crunch and buttery flavor. I chop them finely for the batter. Some people use walnuts, but I prefer pecans with carrot cake.
What Makes These Special
The beauty of these bars lies in their versatility. I serve them at brunches, pack them in lunchboxes, and bring them to holiday gatherings. They’re sophisticated enough for dinner parties yet simple enough for weeknight desserts.
The cream cheese frosting ties everything together. It’s tangy, sweet, and perfectly creamy. I sometimes add extra pecans on top for decoration and added crunch.
These bars also store beautifully. They stay moist in the refrigerator for several days. Actually, I think they taste even better the next day. The flavors have time to meld together.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 16 bars | Difficulty: Easy
Ingredients, Instructions & Tips
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter, melted | ¾ cup (172g) | Cool slightly before using |
| Brown sugar | ½ cup (105g) | Light or dark works |
| Granulated sugar | ½ cup (100g) | White sugar |
| Large egg | 1 | Room temperature preferred |
| Egg yolk | 1 | From a large egg |
| Pure vanilla extract | 1½ teaspoons | Not imitation |
| All-purpose flour | 1⅓ cup (170g) | Spoon and level method |
| Ground cinnamon | 2½ teaspoons | Fresh spice preferred |
| Ground ginger | 1 teaspoon | Adds warmth |
| Ground nutmeg | ½ teaspoon | Freshly grated if possible |
| Salt | ½ teaspoon | Balances sweetness |
| Baking powder | 1 scant teaspoon | Not heaping |
| Shredded carrots | 1 cup (100g) | Loosely measured, not packed |
| Toasted pecans, chopped | ½ cup (65g) | Finely chopped |
| Cream cheese | 4 oz | Softened completely |
| Unsalted butter | 4 tablespoons (57g) | For frosting, softened |
| Powdered sugar | 1½ cups (187g) | Sifted if lumpy |
| Pure vanilla extract | ½ teaspoon | For frosting |
| Toasted pecans | Optional | For garnish |
Step-by-Step Instructions
Making the bars:
First, preheat your oven to 350°F. Line a 9×9 inch baking pan with parchment paper. Leave some overhang on the sides for easy removal.
Melt the butter and let it cool for about 5-10 minutes. This cooling time is important. Use it to grate your carrots and mix your dry ingredients.
In a large bowl, whisk together the melted butter with both sugars. Mix until well combined. The mixture should look smooth.
Add the egg, egg yolk, and vanilla extract. Whisk vigorously until everything is fully incorporated. The mixture will become lighter in color.
In a separate bowl, combine flour, cinnamon, ginger, nutmeg, salt, and baking powder. Whisk these dry ingredients together thoroughly.
Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. Don’t overmix or the bars will be tough.
Fold in the shredded carrots and chopped pecans. Distribute them evenly throughout the batter.
Spread the batter into your prepared pan. Use a spatula to smooth the top. Make sure it reaches all corners evenly.
Bake for 23-26 minutes. The bars are done when the edges are golden and the center is set. A toothpick inserted should come out with just a few moist crumbs.
Making the frosting:
Beat the softened cream cheese and butter together until smooth and fluffy. This takes about 2 minutes with a hand mixer.
Add the powdered sugar and vanilla extract. Beat on low speed first to avoid a sugar cloud. Then increase speed and beat until creamy.
Let the bars cool completely before frosting. I usually chill them in the refrigerator for 30 minutes. This makes slicing much cleaner.
Spread or pipe the frosting over the cooled bars. Sprinkle with additional chopped pecans if desired.
Essential Recipe Tips
Pro tip: After melting butter, it needs to cool. Hot butter will scramble your eggs. Wait at least 5-10 minutes.
Carrot preparation matters: Use the medium or small holes on your box grater. Pre-shredded carrots are too thick. They won’t soften during the short bake time.
Cooling is crucial: Allow bars to cool completely before slicing. For the cleanest cuts, refrigerate them first. Cold bars slice like a dream.
Presentation idea: Cut the bars before frosting them. Then pipe frosting in a pretty zigzag pattern on each bar. This looks professional and impressive.
Variations, Storage & FAQs
Recipe Variations
Add-ins I love: Try stirring in ½ cup of raisins or shredded coconut. Crushed pineapple (well-drained) also works beautifully. These additions enhance the tropical carrot cake vibe.
Spice adjustments: You can reduce cinnamon to 2 teaspoons if you prefer milder spice. Some people add ¼ teaspoon of allspice for extra complexity.
Nut substitutions: Walnuts work perfectly in place of pecans. For nut-free bars, simply omit them entirely. The bars still taste wonderful.
Frosting variations: Add a pinch of cinnamon to the cream cheese frosting. Or use maple syrup instead of some vanilla for depth.
Serving and Storage Tips
Store these bars tightly covered in the refrigerator. They’ll stay fresh for up to 3 days. The cream cheese frosting requires refrigeration.
These bars taste best at room temperature. Remove them from the fridge one hour before serving. The texture becomes perfectly soft and chewy.
For longer storage, freeze unfrosted bars. Wrap them individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator and add fresh frosting.
Frequently Asked Questions
Can I make these in a different pan size?
Yes, you can use an 8×8 pan for thicker bars. Increase baking time by 5-7 minutes. For a 9×13 pan, reduce baking time by 3-5 minutes. The bars will be thinner.
Why are my bars dry?
Overbaking is usually the culprit. Start checking at 23 minutes. The bars continue cooking slightly after removal. Also ensure you’re measuring flour correctly using the spoon-and-level method.
Can I use pre-shredded carrots?
I don’t recommend it. Store-bought shredded carrots are too thick and dry. They won’t incorporate well or soften during baking. Fresh-grated carrots make a huge difference.
How do I know when the bars are done?
The edges will be golden brown and pulling slightly from the pan. The center should be set but still soft. A toothpick will have a few moist crumbs, not wet batter.
Can I make the frosting dairy-free?
Traditional cream cheese frosting requires dairy. However, you can use vegan cream cheese and butter alternatives. The texture and taste will be slightly different but still delicious.
Final Thoughts
These carrot cake bars have become my go-to dessert. They’re easier than traditional cake but just as delicious. The combination of warm spices, sweet carrots, and tangy frosting creates perfect harmony.
I hope you love these bars as much as my family does. They’re perfect for any occasion. Give them a try and let the compliments roll in!
Carrot Cake Bars with Cream Cheese Frosting
Ingredients
- Bars:
- ¾ cup 172g unsalted butter, melted and cooled slightly
- ½ cup 105g packed brown sugar, light or dark
- ½ cup 100g granulated sugar
- 1 large egg plus 1 egg yolk
- 1½ teaspoons pure vanilla extract
- 1⅓ cup 170g all-purpose flour, spooned and leveled
- 2½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 scant teaspoon baking powder
- 1 cup 100g shredded carrots, loosely measured, not packed
- ½ cup 65g finely chopped toasted pecans
- Frosting:
- 4 oz cream cheese softened
- 4 tablespoons 57g unsalted butter, softened
- 1½ cups 187g powdered sugar
- ½ teaspoon pure vanilla extract
- finely chopped toasted pecans optional garnish
Instructions
- Make the Bars:
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Melt the butter and let it cool for 5-10 minutes. Use this time to grate your carrots and combine your dry ingredients.
- In a large bowl, whisk together the melted butter with both sugars until well combined and smooth.
- Add the egg, egg yolk, and vanilla extract. Whisk vigorously until everything is fully incorporated and the mixture becomes lighter in color.
- In a separate bowl, combine flour, cinnamon, ginger, nutmeg, salt, and baking powder. Whisk the dry ingredients together thoroughly.
- Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. Don’t overmix or the bars will be tough.
- Fold in the shredded carrots and chopped pecans, distributing them evenly throughout the batter.
- Spread the batter into your prepared pan. Use a spatula to smooth the top, making sure it reaches all corners evenly.
- Bake for 23-26 minutes. The bars are done when the edges are golden and the center is set. A toothpick inserted should come out with just a few moist crumbs.
- Remove from oven and let cool completely in the pan before frosting.
- Make the Frosting:
- Beat the softened cream cheese and butter together with a hand mixer until smooth and fluffy, about 2 minutes.
- Add the powdered sugar and vanilla extract. Beat on low speed first to avoid a sugar cloud, then increase speed and beat until creamy and well combined.
- Once the bars have cooled completely (or chill them in the refrigerator for 30 minutes), spread or pipe the frosting over the bars.
- Sprinkle with additional chopped pecans if desired. Slice into 16 bars and serve.
Notes
Carrot Preparation: Use the medium or small holes on a box grater to shred fresh carrots. Do not use pre-shredded carrots from bags—they’re too thick and won’t soften during the short bake time.
Cooling & Slicing: Allow bars to cool completely before slicing. For the cleanest cuts, refrigerate them for 30 minutes first. Cold bars slice much cleaner.
Presentation Tip: For a professional look, cut the bars before frosting them, then pipe frosting in a zigzag pattern on each individual bar.
Storage: Store tightly covered in the refrigerator for up to 3 days. These bars taste best at room temperature—remove from fridge 1 hour before serving.
Freezing: Freeze unfrosted bars wrapped individually in plastic wrap, then placed in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and add fresh frosting.
Variations: Try adding ½ cup raisins or shredded coconut. Walnuts work perfectly in place of pecans. For nut-free bars, simply omit the nuts.
