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Carrot Cake Bars

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These Carrot Cake Bars are soft, moist, and packed with warm spices, shredded carrots, and toasted pecans, all topped with a creamy cream cheese frosting. A perfect cross between carrot cake and a buttery blondie, these bars are ideal for any occasion. Easy to make and incredibly delicious, they offer the perfect balance of spice, sweetness, and creaminess with every bite.

Ingredients

For the Bars:

  • ¾ cup unsalted butter, melted and cooled slightly
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1½ teaspoons vanilla extract
  • 1⅓ cup all-purpose flour
  • 2½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup shredded carrots
  • ½ cup chopped toasted pecans

For the Frosting:

  • 4 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Chopped toasted pecans (optional)

Instructions

  • Preheat and Prepare the Pan:
    Preheat your oven to 350°F and line a 9×9-inch pan with parchment or foil, greased lightly.

  • Make the Batter:

    • Mix the melted butter with brown sugar and granulated sugar.
    • Whisk in egg, egg yolk, and vanilla extract until well combined.
    • In a separate bowl, combine the flour, spices, salt, and baking powder. Stir the dry ingredients into the wet ingredients until combined.
    • Stir in the shredded carrots and chopped toasted pecans.

  • Bake:

    • Spread the batter evenly into the prepared pan.
    • Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean.

  • Make the Frosting:

    • Beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

  • Frost and Serve:

    • Once the bars have cooled, spread the cream cheese frosting over the top.
    • Garnish with additional chopped toasted pecans if desired.
    • Slice and serve.

Notes

  • Variations:

    • Add raisins or shredded coconut for extra texture and flavor.
    • Swap pecans for walnuts for a different twist.

  • Storage:

    • Store these bars in the fridge for up to 3 days.
    • Let them sit at room temperature for 1 hour before serving to allow the frosting to soften.

Find it online: https://chocolatecoveredamy.com/carrot-cake-bars/