Description
Carrot cake bars bring comfort straight from Grandma’s kitchen to your plate, packed with warm spices and creamy frosting that make dessert feel like a sweet hug. These bars deliver rich flavor without fuss, perfect for weekend baking when you crave something homemade and delicious.
Ingredients
Scale
Cake Base:
- 4 large eggs
- 1 ½ cups vegetable oil
- 2 cups granulated sugar
- 3 cups grated carrots
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare your 9×13 inch baking pan by lining it with parchment paper, ensuring a slight overhang for easy bar removal.
- Mix 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ½ tsp salt, and ½ tsp nutmeg in a medium bowl until completely combined.
- Whisk 4 large eggs, 1 ½ cups vegetable oil, 2 cups granulated sugar, and 2 tsp vanilla extract in a large bowl until the mixture looks smooth and integrated.
- Slowly incorporate dry ingredients into wet mixture, stirring until just combined with no visible flour streaks.
- Carefully fold 3 cups grated carrots and 1 cup chopped pecans into the batter, ensuring even distribution.
- Transfer batter to prepared pan, smoothing the surface with a spatula to create an even layer.
- Slide pan into a 350°F oven and bake for 35-40 minutes, checking doneness with a toothpick that should come out clean.
- Remove from oven and allow cake to cool completely at room temperature for approximately 1 hour.
- Using a mixer, blend 8 oz softened cream cheese and ½ cup softened butter until creamy.
- Gradually add 4 cups powdered sugar, 1 tsp vanilla extract, and ¼ tsp salt, mixing until frosting becomes smooth and fluffy.
- Spread frosting evenly across cooled cake using an offset spatula.
- Refrigerate for 30 minutes to set the frosting firmly.
- Lift cake from pan using parchment paper edges and slice into bars.
- Serve bars chilled or at room temperature for maximum enjoyment.
Notes
- Shred carrots finely to ensure they distribute evenly and create a tender, moist texture throughout the bars.
- Toast pecans before adding to the batter to enhance their nutty flavor and provide a deeper, richer crunch.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and verify all other ingredients are gluten-free.
- Store bars in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and develop even more delicious complexity.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410 kcal
- Sugar: 39 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 50 mg