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Carrot Cake Bars Recipe

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Carrot Cake Bars

Carrot Cake Bars are the perfect sweet treat for any occasion—
 moist, spiced, and topped with a rich cream cheese frosting.

When you bake these bars, magic happens—
 they come out soft, flavorful, and absolutely irresistible.

Your family will love every bite, and you’ll love how easy they are to make—
 just mix, bake, frost, and enjoy.

Perfect for parties, potlucks, or when you’re simply craving a cozy dessert—
 these bars are sure to become a favorite!

For the Carrot Cake Bars

  • Flour – Use 1 cup (125g) of all-purpose flour, whole wheat flour, or substitute with gluten-free flour (Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure).
  • Cinnamon, Ginger & Nutmeg – These warm spices give the bars that classic carrot cake flavor.
  • Baking Soda – Helps the bars rise and become light and fluffy.
  • Salt – Just a pinch to balance the sweetness.
  • Eggs – 2 large eggs, room temperature, to bind everything together.
  • Sugar – 3/4 cup (150g) of granulated sugar to sweeten the bars perfectly.
  • Applesauce – 6 tablespoons (91g) unsweetened, to add moisture without extra fat.
  • Canola or Vegetable Oil – 1/4 cup (60ml) for extra richness and softness.
  • Vanilla Extract – 1/2 teaspoon for a hint of vanilla flavor.
  • Carrots – 7 oz (198g or about 1 3/4 cups), peeled and grated for natural sweetness and texture.

For the Cream Cheese Frosting

  • Butter – 1/3 cup (75g) unsalted and softened to blend smoothly.
  • Cream Cheese – One 8 oz (250g) block, full-fat, and room temperature for a creamy frosting.
  • Salt – Just a tiny pinch (1/16 tsp) to enhance the flavor.
  • Vanilla Extract – 1/4 teaspoon for subtle vanilla flavor.
  • Powdered Sugar – 1 cup (120g) to sweeten and thicken the frosting.

Carrot Cake Bars Recipe

Looking for the perfect sweet treat that combines homey comfort with a touch of elegance? Our Carrot Cake Bars are just what you need!
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Course: Dessert, Snack
Cuisine: American
Keyword: Carrot Cake Bars Recipe
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes
Servings: 16 bars

Notes

Ingredients 

For the Bars:

  • 1 cup (125 grams) all-purpose flour, or substitute with whole wheat flour, or use 1 cup (138 grams) gluten-free baking flour (like Bob's Red Mill 1-to-1 or King Arthur Flour Gluten-free Measure for Measure)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature (50 grams each without shell)
  • 3/4 cup (150 grams) granulated sugar
  • 6 tablespoons (91 grams) unsweetened applesauce
  • 1/4 cup (60 ml) canola or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 7 oz (198 grams, approx. 1 3/4 cups) grated and peeled carrots

For the Cream Cheese Frosting:

  • 1/3 cup (75 grams) unsalted butter, softened
  • 8 ounces (250 grams) full-fat cream cheese, room temperature
  • 1/16 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup (120 grams) powdered sugar

 

Instructions 

To Make the Cake:
  1. Preheat and Prepare:
    • Preheat the oven to 350°F (175°C).
    • Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
  2. Mix Dry Ingredients:
    • In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In a large bowl, whisk the eggs.
    • Add sugar, applesauce, oil, and vanilla. Mix until well combined.
  4. Combine Dry and Wet Ingredients:
    • Gradually mix the dry ingredients into the wet ingredients until just incorporated.
  5. Add Carrots:
    • Gently fold in the grated carrots, mixing just until combined.
  6. Baking:
    • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
    • Check at 20 minutes to ensure the center is not gooey.
  7. Cooling:
    • Allow to cool completely on a wire rack for about 70 minutes before frosting.
 
To Make the Frosting:
  1. Beat Butter and Cream Cheese:
    • Using an electric mixer, beat the butter and cream cheese until smooth.
  2. Add Flavors and Salt:
    • Add salt and vanilla, mixing until combined.
  3. Add Powdered Sugar:
    • Gradually add powdered sugar, beating after each addition until the frosting is fluffy.
  4. Frost and Finish:
    • Spread the frosting evenly over the cooled cake.
    • Cut into 16 bars.
    • Garnish with pecans or festive decorations as desired.

 

Storage:

  • Store the frosted bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

 

Note:

  • For best results, use a food processor with a grater attachment to grate the carrots. The cake base recipe is adapted from Smitten Kitchen's carrot cake.

 

Nutrition

Calories: 222.5 kcal | Carbohydrates: 25.3g | Protein: 1.8g | Fat: 13.0g | Saturated Fat: 2.5g | Cholesterol: 7.5mg | Sodium: 97.1mg | Potassium: 296.5mg | Fiber: 1.2g | Sugar: 10.7g | Vitamin A: 417.8 IU | Vitamin C: 3.8mg | Calcium: 24.4mg | Iron: 0.3mg
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  1. Can I make these ahead of time?
     Absolutely! You can bake the bars a day or two in advance.
     Just keep them tightly wrapped at room temp, and frost them when you’re ready to serve.
  2. How do I store leftovers?
     Once frosted, pop them in an airtight container in the fridge.
     They’ll stay fresh for up to 4 days (if they last that long!).
  3. Can I freeze them?
     Yes! You can freeze the unfrosted bars for up to 2 months.
     Wrap them up well, thaw in the fridge overnight, and frost before serving.
  4. How do I keep them moist?
     Freshly grated carrots are key — don’t use the pre-shredded ones (they’re too dry!).
     Also, applesauce and oil in the batter help keep things soft and tender.
  5. Can I add extras like nuts or raisins?
     Definitely! Stir in ½ cup chopped nuts (like walnuts or pecans) or raisins for extra texture.
     You could even toss in a handful of shredded coconut if you’re feeling fancy.

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