Carrot Cake Bars
Carrot cake bars feature a moist and flavorful carrot cake base packed with carrots, pineapple, and chopped nuts topped with tangy cream cheese frosting. These bars are simple to make and are perfect for feeding a crowd.
Servings 18
Ingredients
For the bars:
- 4 large eggs
- 1 cup granulated sugar
- ⅔ cup lightly packed light brown sugar
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups peeled and grated carrots
- 8 ounces crushed pineapple drained
- ⅔ cup chopped pecans or walnuts optional
For the cream cheese frosting:
- 12 ounces cream cheese room temperature
- 6 tablespoons unsalted butter softened
- 1 ½ teaspoon pure vanilla extract
- 3 cups confectioners' sugar sifted
Instructions
- Preheat oven to 350°F. Grease (1) half sheet pan (13x18 inches) with nonstick cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together the eggs and sugars until well combined and smooth. Whisk in the oil and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrots, drained pineapple, and nuts (if using).
- Spread the batter into the prepared pan. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before topping with the cream cheese frosting.
- When carrot cake bars are completely cool, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the cream cheese, butter and vanilla on medium-high speed for 3 minutes. Turn speed down to low and gradually add in confectioners’ sugar until incorporated. Turn speed back to medium-high speed and beat for an additional 2-3 minutes. Use an offset spatula to frost the carrot cake bars.
Notes
- Before you start baking, make sure you know how to measure flour correctly. This will help the bars turn out perfect every time.
- A combination of granulated sugar and brown sugar give these bars a rich flavor. If you're out of brown sugar, whip up a simple brown sugar substitute to use instead. I also have several tips for softening brown sugar if yours hardened in the pantry.
- I recommend peeling and grating your own carrots for this recipe. The bagged pre-shredded carrots from the store are usually too thick and will give the bars a weird texture.
- Chopped pecans or walnuts add flavor and texture to these bars, but feel free to leave them out if you are allergic or don't care for them.