Carrot cake bars recipe combines moist texture, rich flavor, and a delightful cream cheese frosting. This carrot cake bars recipe tastes incredibly delicious, offering a balance of sweetness and spice in every bite.
I made this carrot cake bars recipe to enjoy a soft, satisfying dessert that’s easy to serve in portions. The main specialty lies in its freshly grated carrots, warm spices, and smooth frosting.
I will now show up and show step-by-step how to create this recipe using simple ingredients. Each step brings out the unique homemade charm of this tasty and satisfying carrot cake bars recipe treat.
Why My Recipe Works
My carrot cake bars recipe works because it carefully balances moisture, flavor, and texture. The grated fresh carrots add natural sweetness and moisture, keeping the cake tender without being heavy.
Using avocado oil ensures a light, moist crumb while adding healthy fats. The combination of baking powder and baking soda helps the bars raise perfectly, creating a soft yet structured texture.
The blend of warm spices like cinnamon, nutmeg, and cloves enhances the flavor without overpowering the natural carrot taste.
Finally, the cream cheese frosting adds a creamy, tangy contrast that complements the carrot cake bars recipe, making each bite rich and satisfying.
How To Prepare Carrot Bar Cake Recipe
Recipe Details
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert / Snack
Cuisine: American
Difficulty: Easy
Calories: 350
Yield: 12 bars
Kitchen Utensils Needed
- Mixing bowls (2)
- Measuring cups & spoons
- Whisk or hand mixer
- Spatula
- Grater (for carrots)
- 9×13-inch baking pan
- Parchment paper (optional)
- Cooling rack
Ingredients
For the Cake Bars
- 1 ⅔ cups (210g) all-purpose flour
- 8 oz (about 2 cups) freshly grated carrots
- ¾ cup (180ml) avocado oil (or any neutral oil)
- 3 large eggs
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
For the Cream Cheese Frosting:
- 4 tablespoons (60g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 2 cups (240g) powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
How To Make Carrot Cake Bars Recipe
1. Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
2. Wash and peel the carrots, then finely grate them using a hand grater or food processor. Set them aside for later.
3. In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk them together until evenly blended.
4. In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, oil, and vanilla extract. Stir until the mixture is smooth and fully combined.
5. Slowly add the dry ingredients to the wet mixture, stirring gently as you go. Once everything is well mixed, fold in the grated carrots until they’re evenly distributed throughout the batter.
6. Pour the batter into your prepared pan and smooth out the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely in the pan on a wire rack. While it cools, prepare the frosting: beat softened butter and cream cheese together until smooth. Add vanilla extract, a pinch of salt and powdered sugar, then beat until the frosting is light and fluffy.
8. Once the cake has cooled, spread the frosting evenly over the top. Cut into bars and serve. For neater slices, you can refrigerate the cake for 15 to 20 minutes before cutting.
Why Peoples Like Carrot Cake Bars Recipe?
People like carrot cake bars recipe because it offers a delicious mix of flavors and textures that feel both comforting and satisfying. The natural sweetness from fresh carrots combined with warm spices creates a familiar, cozy taste.
The moist, tender cake paired with smooth, tangy cream cheese frosting makes each bite enjoyable and balanced. It feels like a homemade treat that isn’t too heavy but still indulgent enough to satisfy a sweet craving.
Additionally, the bar form makes it easy to serve and share, which appeals to many for gatherings or quick snacks. Overall, it’s a tasty, approachable dessert that many find irresistible.
Healthy Nutrition Benefits
Carrot cake bars recipe offers several healthy nutrition benefits thanks to its key ingredients. Fresh grated carrots provide a good source of vitamin A, which supports eye health and the immune system.
The use of avocado oil adds healthy fats that help with heart health and provide essential nutrients. Eggs contribute protein and important vitamins like B12. Spices such as cinnamon and nutmeg contain antioxidants that promote overall wellness.
Although it is a dessert, this carrot cake bars recipe includes natural ingredients that make it more nutritious than many other sweet treats, offering a balance between indulgence and nourishment.
My Favorite Ways To Serve And Decorate It Up
My favorite ways to serve and decorate carrot cake bars recipe include adding a sprinkle of chopped walnuts or pecans on top of the cream cheese frosting for extra crunch and flavor.
Sometimes, I dust a little cinnamon or cocoa powder over the frosting for a simple, elegant touch. Fresh carrot ribbons or edible flowers make a beautiful garnish for special occasions.
I also enjoy cutting the bars into bite-sized pieces for easy serving at parties. These small additions make the carrot cake bars recipe look inviting and add layers of texture and taste to enjoy every time.
My Tips And Tricks
➤ I always grate the carrots very finely using the smallest side of my grater. This helps the carrots blend seamlessly into the batter, keeping the texture soft and moist without any large chunks. It also releases more natural sweetness.
➤ When mixing the wet and dry ingredients, I gently fold them together just until combined. Over mixing can make the bars dense and tough, so I stop as soon as I don’t see dry flour.
➤ I let eggs, cream cheese, and butter sit out until they reach room temperature. This makes them easier to mix, resulting in a smooth, creamy batter and frosting without lumps.
➤ Near the end of baking, I start checking the bars a few minutes early by inserting a toothpick. I want it to come out with just a few moist crumbs to keep the cake tender and avoid drying it out.
➤ After baking, I always cool the bars completely before frosting. If the cake is warm, the frosting melts and slides off, but cooling helps the cream cheese frosting stay thick and spreadable for a neat finish.
Substitutions
● Flour: Use whole wheat or gluten-free flour instead of all-purpose flour to suit dietary needs.
● Oil: Swap avocado oil with melted coconut oil, vegetable oil, or light olive oil.
● Sugar: Replace granulated sugar with coconut sugar, maple syrup, or honey (reduce liquid slightly).
● Eggs: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan alternative.
● Frosting: Substitute cream cheese frosting with a dairy-free vegan cream cheese or a simple powdered sugar glaze.
How Do I Store This Cake?
To store carrot cake bars recipe properly, first let it cool completely. Then, cover the bars tightly with plastic wrap or transfer them to an airtight container.
You can keep them at room temperature for up to 2 days if your kitchen is cool. For longer storage, refrigerate the cake bars; they will stay fresh for up to 5 days in the fridge.
If you want to store them even longer, wrap the bars individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.
FAQs About Carrot Cake Bars Recipe
Can I use pre-shredded carrots instead of fresh carrots?
While pre-shredded carrots can work in a pinch, freshly grated carrots provide better moisture and texture. Store-bought shredded carrots may be drier or coarser, which can affect the cake’s tenderness.
Is it possible to make this carrot bar cake vegan?
Yes! Replace each egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit until gel-like). Use dairy-free cream cheese and vegan butter for the frosting to keep it vegan-friendly.
How long will carrot bar cake stay fresh?
At room temperature, the cake bars last about 2 days when covered well. If refrigerated, they can stay moist and fresh for up to 5 days. Always store in an airtight container to prevent drying out.
Can I freeze the carrot bar cake bars?
Definitely! Wrap individual bars tightly in plastic wrap or foil, then place them in a freezer-safe container or bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge or for a few hours at room temperature.
Why is cooling the cake before frosting important?
If the bars are still warm when you frost them, the cream cheese frosting can melt and become runny, causing it to slide off. Cooling completely ensures the frosting stays thick and spreads smoothly.
Can I add mix-ins like nuts or raisins?
Yes, adding chopped nuts such as walnuts or pecans, or dried fruit like raisins or cranberries, adds wonderful texture and flavor. Fold them into the batter gently before baking.
Conclusion
This carrot cake bars recipe is easy to make and delicious to enjoy. I happily made it and loved every bite. I hope you understand my simple method for making this tasty cake. Now it’s your turn to try it soon.
Once you do, please share how delicious it turned out. This carrot cake bars recipe brings joy and sweetness with very little effort, making it a great treat for you or to share with others. Enjoy baking and tasting!
More Carrot Cake Recipes You’ll Love
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Classic Spice Carrot Cake Recipe
Carrot Eggless Cake Recipe – Delicious Treat
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How To Make Carrot Cake Roll Recipe
Carrot Cake Bars Recipe
Equipment
- Mixing bowls (2)
- Measuring cups & spoons
- Whisk or hand mixer
- Spatula
- Grater (for carrots)
- 9×13 inch baking pan
- Parchment paper (optional)
- Cooling rack
Ingredients
For the Cake Bars
- 1 ⅔ cups 210g all-purpose flour
- 8 oz about 2 cups freshly grated carrots
- ¾ cup 180ml avocado oil (or any neutral oil)
- 3 large eggs
- ½ cup 100g packed brown sugar
- ½ cup 100g granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
For the Cream Cheese Frosting:
- 4 tablespoons 60g unsalted butter, softened
- 4 oz 115g cream cheese, softened
- 2 cups 240g powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Wash and peel the carrots, then finely grate them using a hand grater or food processor. Set them aside for later.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk them together until evenly blended.
- In a separate bowl, whisk together the eggs, brown sugar, granulated sugar, oil, and vanilla extract. Stir until the mixture is smooth and fully combined.
- Slowly add the dry ingredients to the wet mixture, stirring gently as you go. Once everything is well mixed, fold in the grated carrots until they’re evenly distributed throughout the batter.
- Pour the batter into your prepared pan and smooth out the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. While it cools, prepare the frosting: beat softened butter and cream cheese together until smooth. Add vanilla extract, a pinch of salt and powdered sugar, then beat until the frosting is light and fluffy.
- Once the cake has cooled, spread the frosting evenly over the top. Cut into bars and serve. For neater slices, you can refrigerate the cake for 15 to 20 minutes before cutting.