These Carrot Cake Bars are the perfect sweet treat: soft, moist, chewy, and topped with a luscious cream cheese frosting. Packed with freshly shredded carrots, warm spices, and crunchy pecans, they taste like the lovechild of classic carrot cake and a buttery blondie.
Why You’ll Love These Bars
- Incredible Flavor: Brown sugar, cinnamon, ginger, and nutmeg create a warm, cozy bite.
- Amazing Texture: Moist like cake, dense like a blondie.
- Simple & Easy: No special techniques or equipment needed.
- Perfect for Sharing: These bars are easy to transport and serve.
Key Ingredients
- Butter: Melted for a rich, chewy texture.
- Brown & White Sugar: A balanced sweetness that enhances moisture.
- Egg + Yolk: Adds richness and helps bind the batter.
- Shredded Carrots: Freshly grated (not pre-shredded!) for moisture and texture.
- Pecans: Toasted for buttery crunch.
- Warm Spices: Cinnamon, ginger, and nutmeg for that classic carrot cake flavor.
How to Make Carrot Cake Bars
1. Make the Batter:
- Whisk together melted butter, brown sugar, and granulated sugar.
- Add the egg, egg yolk, and vanilla extract.
- In a separate bowl, mix flour, spices, salt, and baking powder.
- Combine the dry and wet ingredients, then stir in carrots and pecans.
- Spread into a greased and lined 9×9 pan.
2. Bake:
- Bake at 350°F for 22–26 minutes until a toothpick comes out clean.
- Let cool completely on a wire rack.
3. Frosting:
- Beat softened cream cheese and butter.
- Add powdered sugar and vanilla until smooth.
- Spread or pipe onto cooled bars and top with extra chopped pecans, if desired.
Tips for Success
- Let melted butter cool slightly before using.
- Always use freshly grated carrots.
- Chill bars before slicing for the cleanest cuts.
- For a pretty look, pipe frosting after slicing into bars.
Storage & Serving
- Store in the refrigerator, tightly covered, for up to 3 days.
- Bring to room temperature before serving for best texture.
Carrot Cake Bars Recipe
Yields: 16 bars | Prep Time: 30 mins | Cook Time: 23 mins | Total: 53 mins
Ingredients
Bars:
- 3/4 cup (172g) unsalted butter, melted & slightly cooled
- 1/2 cup (107g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1 1/3 cup (170g) all-purpose flour
- 2 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 scant tsp baking powder
- 1 cup (100g) shredded carrots (freshly grated)
- 1/2 cup (65g) chopped toasted pecans
Frosting:
- 4 oz cream cheese, softened
- 4 tbsp (57g) unsalted butter, softened
- 1 1/2 cups (187g) powdered sugar
- 1/2 tsp vanilla extract
- Extra chopped pecans for garnish (optional)
Instructions
- Preheat oven to 350°F and line a 9×9 pan with parchment. Lightly grease.
- In a large bowl, whisk melted butter with both sugars until smooth. Add egg, yolk, and vanilla.
- In a separate bowl, whisk flour, spices, salt, and baking powder.
- Combine wet and dry ingredients, then stir in carrots and pecans.
- Spread evenly in the pan. Bake 22–26 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla.
- Spread or pipe frosting over cooled bars. Top with pecans.
Enjoy your irresistible carrot cake bars!