Carrot Cake Bars with Cream Cheese Frosting
Moist and chewy carrot cake bars packed with warm spices, shredded carrots, and pecans, topped with tangy cream cheese frosting. These bars combine the best of carrot cake and blondies in one easy dessert.
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
Butter Temperature: After melting the butter, allow it to cool for 5-10 minutes. Hot butter will scramble the eggs.
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.
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.
