Description
Delightfully moist and spiced carrot cake bars topped with a creamy cream cheese frosting and crunchy toasted pecans, perfect for an easy dessert or snack that combines classic carrot cake flavors in a convenient bar form.
Ingredients
Bars
- 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
Frosting
- 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 for garnish (optional)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) with a rack in the center. Line a 9×9-inch square metal pan with foil or parchment paper and lightly grease it to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar vigorously for one full minute until well combined and slightly creamy. Then whisk in the egg, egg yolk, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, salt, and baking powder until evenly mixed.
- Make the batter: Add the dry ingredient mixture to the wet ingredients and whisk gently just until combined. Be careful not to overmix to keep the bars tender. Remove the whisk by tapping off excess batter. Then fold in the shredded carrots and finely chopped toasted pecans using a wooden spoon or silicone spatula.
- Bake the bars: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. The bars will rise slightly but remain mostly flat. Once done, allow the pan to cool completely on a wire rack.
- Prepare the frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully combined. The frosting may be on the softer side; if it feels too soft, add a little more powdered sugar or chill it in the refrigerator for about 20 minutes.
- Frost and garnish: Spread or pipe the cream cheese frosting evenly over the cooled bars. Optionally, sprinkle finely chopped toasted pecans on top for added texture and flavor. For a decorative touch, cut the bars first, then pipe frosting in a zigzag pattern on each piece.
- Storage and serving: Store the carrot cake bars in the refrigerator. Remove them and let them come to room temperature for about one hour before serving for the best texture and flavor.
Notes
- Use loosely packed shredded carrots for best moisture balance—avoid packing tightly.
- To toast pecans, spread them on a baking sheet and toast at 350°F for about 5-7 minutes until fragrant, stirring once halfway through.
- If frosting is too soft, chilling will help it firm up for easier spreading and piping.
- Cutting bars before frosting allows for cleaner, more precise decoration.
- Bars should be kept refrigerated due to the cream cheese frosting.
