Carrot Cake Bars with Cream Cheese Frosting
Moist, spiced carrot cake bars loaded with shredded carrots and toasted pecans, topped with tangy cream cheese frosting. Easy one-pan dessert perfect for any occasion.
Ingredients
- For the Bars:
- ¾ cup unsalted butter 172g, melted and cooled slightly
- ½ cup brown sugar 105g, packed
- ½ cup granulated sugar 100g
- 1 large egg room temperature
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1⅓ cups all-purpose flour 170g
- 2½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 scant teaspoon baking powder
- 1 cup shredded carrots 100g, loosely measured
- ½ cup pecans 65g, finely chopped and toasted
- For the Cream Cheese Frosting:
- 4 oz cream cheese 113g, softened
- 4 tablespoons unsalted butter 57g, softened
- 1½ cups powdered sugar 187g
- ½ teaspoon vanilla extract
- 2 tablespoons chopped pecans optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
- Melt butter and let cool for 5-10 minutes.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for about 1 minute until well combined.
- Add egg, egg yolk, and vanilla extract. Whisk until smooth and glossy with no streaks remaining.
- In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, and baking powder.
- Fold dry ingredients into wet ingredients using a rubber spatula. Mix just until no flour streaks remain.
- Add shredded carrots and chopped pecans. Fold until evenly distributed.
- Transfer batter to prepared pan and spread evenly into corners.
- Bake for 25-30 minutes until edges are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
- Remove from oven and cool completely in pan on wire rack for at least 1 hour.
- For frosting: Beat cream cheese and butter together for 1-2 minutes until smooth and creamy.
- Add powdered sugar and vanilla. Beat on low speed to incorporate, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
- Once bars are completely cool, spread frosting over the top. Garnish with additional chopped pecans if desired.
- Refrigerate for 30 minutes before cutting into 16 squares for cleanest slices.
Notes
Butter Temperature: Let melted butter cool for 5-10 minutes before mixing to prevent scrambling the eggs.
Shredding Carrots: Use medium or small holes on a box grater. Pre-shredded carrots are too thick and won't soften properly.
Toasting Pecans: Toast at 350°F for 5-7 minutes until fragrant for maximum flavor.
Storage: Store frosted bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted bars wrapped in plastic wrap and foil for up to 3 months. Thaw in refrigerator before frosting.
Pan Size Adjustments: Use 8×8-inch pan for thicker bars (add 5-7 minutes baking time) or 9×13-inch for thinner bars (reduce by 5 minutes).
Nut Substitutions: Walnuts, almonds, or hazelnuts work well. For nut-free, use sunflower seeds or omit.
Claude can make mistakes. Please double-check responses.
Shredding Carrots: Use medium or small holes on a box grater. Pre-shredded carrots are too thick and won't soften properly.
Toasting Pecans: Toast at 350°F for 5-7 minutes until fragrant for maximum flavor.
Storage: Store frosted bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted bars wrapped in plastic wrap and foil for up to 3 months. Thaw in refrigerator before frosting.
Pan Size Adjustments: Use 8×8-inch pan for thicker bars (add 5-7 minutes baking time) or 9×13-inch for thinner bars (reduce by 5 minutes).
Nut Substitutions: Walnuts, almonds, or hazelnuts work well. For nut-free, use sunflower seeds or omit.
Claude can make mistakes. Please double-check responses.
