Carrot Cake Bars
Indulge in the delightful flavors of these Carrot Cake Bars, a perfect treat that combines the classic essence of carrot cake with the chewy goodness of blondies. These bars are not only quick and easy to make, but they also bring joy to any occasion—whether it’s a family gathering, a potluck, or simply a sweet end to your day. Topped with creamy frosting and enhanced with warm spices, each bite offers a comforting experience that everyone will love. With just 30 minutes of prep time and simple ingredients, you’ll find yourself baking these scrumptious bars again and again.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 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
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
- In a bowl, mix melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth.
- In another bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, and baking powder.
- Gradually combine dry ingredients into wet ingredients; fold in shredded carrots and pecans.
- Pour batter into the prepared dish and bake for 23 minutes or until a toothpick inserted comes out clean.
- For the frosting: beat softened cream cheese and butter until creamy; gradually add powdered sugar and vanilla.
- Once cooled, frost the bars generously and garnish with chopped pecans if desired.
Nutrition
- Serving Size: 1 square (62g)
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://weeklyrecipebox.com/carrot-cake-bars/