Carrot Cake Bars Recipe

5 from 1 vote

When I first envisioned these Carrot Cake Bars, I was intent on getting the perfect "bar" texture, not just another sheet cake. With years of baking carrot cake behind me, I knew the right ingredient ratios would make these moist and chewy in the center, similar to a blondie, while still delivering that classic flavor!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 347kcal

Author: Misty

Equipment

9x9 baking pan

Ingredients

Bars

¾ cups (12 tbsp) salted butter
1 ¼ cups brown sugar gently packed
1 egg + 1 yolk
1 teaspoon vanilla
¾ cups (~ 3 oz) carrot grated finely (about 1-2 large carrots)
1 ¼ cups all-purpose flour
¼ teaspoon kosher salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cloves
½ cup walnuts chopped

Cream Cheese Frosting

6 tablespoon butter softened to room temperature (should be a firm soft)
6 oz cream cheese softened to room temperature (should be a firm soft)
½ teaspoon vanilla
2-3 cups powdered sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 pan with a parchment sling (this makes it much easier to remove the bars later) and spray it lightly with baking spray.
In a large microwave safe bowl, melt the butter. As soon as it is completely melted and while it is still warm, stir in the brown sugar. Whisk it together for about 2 minutes, until it’s thick and lighter in color.
¾ cups (12 tbsp) salted butter, 1 ¼ cups brown sugar
Whisk in the eggs, egg yolk, and vanilla until smooth.
1 egg + 1 yolk, 1 teaspoon vanilla
Using a rubber spatula, stir in the grated carrot.
¾ cups (~ 3 oz) carrot
Add the flour, salt, cinnamon, nutmeg, and cloves. Stir until the dough is almost combined, with only a few white streaks remaining.
1 ¼ cups all-purpose flour, ¼ teaspoon kosher salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves
Add the chopped nuts and continue to stir until the batter is evenly combined and no white streaks are left. Be careful not to overmix in order to avoid making them tough.
½ cup walnuts
Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out clean or with only a few moist crumbs. It will be lightly golden brown and set in the middle. Be very careful not to overbake. Cool completely in the pan.
To make the frosting, beat the butter and cream cheese on high speed with a hand mixer or stand mixer for 1-2 minutes, until it is smooth. Then add the vanilla and mix again until combined.
6 tablespoon butter, 6 oz cream cheese, ½ teaspoon vanilla
Add the powdered sugar and mix on low at first (just to avoid a mess), then gradually increase the speed to medium-high for 1-2 minutes. It should be light and fluffy.
2-3 cups powdered sugar
Spread the frosting on top of the completely cooled bars, then sprinkle very lightly with cinnamon and the crumbs of the chopped walnuts, if desired. Use the sling to lift them out of the pan, then use a long sharp knife to cut them into 16 evenly sized squares.

Notes

Tips and Tricks

Chop the nuts pretty small so the bars cut cleanly without crumbling.
Remove them from the oven as soon as they are cooked through to keep the bars soft and moist.
Pull them out of the fridge 30-90 minutes before serving to allow the frosting to soften up (I don't recommend leaving them out longer than 2-3 hours since the frosting is made with cream cheese).

Storage: Store in the fridge in an airtight container for 2-3 days.

Make ahead instructions: You can make these completely ahead and store them covered in the fridge overnight. I suggest taking them out 30-90 minutes before serving to let the frosting soften, depending on how warm the room is. Alternatively, you can make the frosting fresh right before serving.

Freezer instructions: These freeze well as a whole pan or individual slides, with or without frosting (although for a special occasion I always suggest adding the frosting fresh for that just-made look). Seal the bars very well with plastic and foil, then freeze for 1-3 months. Thaw the whole pan or individual pieces at room temperature for 2-4 hours before serving.

Notes for a 9x13 pan: I have successfully doubled the recipe as written and baked in a 9x13 pan instead. It may need an extra couple minutes during baking, but watch it carefully to avoid over-baking.

Nutrition