INTRODUCTION
Easy Carrot Cake Bars are a quick and tasty treat you can make at home. These bars have soft cake, sweet spices, and a creamy icing. You will like how fast they bake and how rich they taste. For a warm drink to enjoy with a bar, try a cozy peppermint mocha recipe that pairs well with spiced sweets cozy peppermint mocha recipe.
WHY YOU WILL LOVE THIS RECIPE
You will love these carrot cake bars because they are fast to make and easy to cut into squares. The batter is simple and uses basic pantry items. The carrots add moisture and a mild sweetness. The cream cheese icing gives a rich finish that many people enjoy. You can add nuts, coconut, or raisins to change the texture. If you like a fruity coffee to go with dessert, a raspberry mocha makes a bright partner for these bars raspberry mocha.
HOW TO MAKE Easy Carrot Cake Bars
This section shows the full steps to make the bars from start to finish. Read all steps first and gather your items. The instructions are clear and easy to follow.
EQUIPMENT NEEDED
- 8 x 8 inch baking pan
- Parchment paper
- Nonstick spray or butter for greasing
- Large mixing bowl
- Electric mixer or whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Grater for carrots
- Cooling rack
- Small bowl for icing
If you want to speed up cleanup, use a stand mixer bowl or a large mixing bowl that you can rinse right away. While you work, preheat the oven so you have less waiting time. If you like to try other drink pairings, a simple brewed coffee like a 7-brew style can be ready while the bars bake 7-brew coffee recipe.
Ingredients You’ll Need :
⅔ cup melted butter, 1 1/2 cups brown sugar, 1 teaspoon vanilla, 2 large eggs, 1 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/8 teaspoon salt, 1 cup carrots, shredded, 1 cup chopped walnuts or pecans + ¼ cup for topping, 1/2 cup coconut, shredded (optional), 1/3 cup milk, 1/2 cup raisins (optional), 4 oz cream cheese or 1/2 brick, 1/4 cup butter or 1/2 stick, 1 teaspoon vanilla extract, 2 tablespoon milk, 2 cups icing or powdered sugar (½ – 1 cup more if needed)
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350 degrees.
- Take an 8 x 8 pan, line with parchment and coat with nonstick spray. Set aside.
- In a large bowl, beat together butter, brown sugar, and vanilla until fluffy.
- Beat in eggs, then flour, cinnamon, baking powder, and salt.
- Continue to mix until well blended.
- Fold in carrots, walnuts or pecans, and raisins (if using), then mix in milk.
- Gently stir until fully incorporated.
- Pour into prepared 8 x 8 inch pan.
- Bake for 30-35 minutes or until middle is set and a toothpick comes out clean.
- Remove from oven and let cool at room temperature for 30 minutes before icing.
- Make icing by beating together cream cheese, butter, vanilla, powdered sugar and milk until thick and fluffy.
- Spread over carrot cake bars, and sprinkle with walnuts or pecans.
- Cut into squares and enjoy.
HOW TO SERVE Easy Carrot Cake Bars
Serve the bars at room temperature for the best texture. You can warm one slightly for a few seconds in the microwave for a soft bite. Place bars on a simple plate and add a small fork or napkin. For a beverage, try a smooth caramel latte copycat to balance the spice and sweetness caramel latte copycat. The cream cheese icing and nuts give a nice contrast to a warm drink.
STORAGE & FREEZING : Easy Carrot Cake Bars
Store the bars in an airtight container in the fridge. They will keep well for 4 to 5 days. If you need to keep them longer, wrap each bar in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. To thaw, move frozen bars to the fridge overnight or leave them at room temperature for a few hours. If the icing feels a bit soft after thawing, chill the bars until the icing firms up again.
SERVING SUGGESTIONS
- Serve with a cold glass of milk for kids.
- Pair with warm coffee or tea for adults. For a sweet drizzle, use a small spoon of easy caramel syrup on top of the icing for extra shine and flavor easy caramel syrup.
- Add a dusting of extra cinnamon or nutmeg on top if you like more spice.
- Top each square with a toasted pecan or walnut half for a pretty look.
VARIATIONS
- No Nuts: Leave out the walnuts or pecans for a nut-free version.
- Coconut: Stir in the shredded coconut for a chewy texture.
- Raisin Swap: Use dried cranberries or chopped dates instead of raisins.
- Lemon Twist: Add 1 teaspoon lemon zest to the batter for a bright note.
- Spiced Up: Add 1/2 teaspoon ground ginger or nutmeg with the cinnamon for a warmer spice profile.
- Maple Icing: Replace vanilla in the icing with 1 teaspoon maple extract for a maple cream cheese topping.
FAQs
Q: How do I know when the bars are done baking?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the bars are done. The middle should feel set and not jiggly.
Q: Can I use box cake mix to speed this up?
A: Yes. You can use a spice or yellow cake mix and add shredded carrots and nuts. Reduce added sugar if the mix is very sweet.
Q: Can I make the bars ahead of time?
A: Yes. You can bake them a day ahead and keep them in the fridge. See the make-ahead tips below for details.
Q: Can I use margarine instead of butter?
A: You can, but butter gives a better flavor. If you use margarine, pick one for baking and expect a slightly different texture.
Q: Are these bars good for freezing?
A: Yes. Freeze them in single layers with parchment between pieces. Thaw in the fridge before serving.
MAKE-AHEAD TIPS FOR Easy Carrot Cake Bars
- Bake the bars a day ahead and cool them completely. Store in an airtight container in the fridge. Ice them the next day for a fresher look.
- You can freeze the baked, un-iced bars for up to 3 months. Thaw in the fridge and then add the icing.
- Make the icing a day ahead and keep it in the fridge. Bring it to room temperature and beat again before spreading.
- If you like, cut the bars before freezing. Wrap each square in plastic wrap and place them in a freezer bag. This makes for quick snacks later.
Easy Carrot Cake Bars
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8 x 8 inch baking pan with parchment paper and coat with nonstick spray. Set aside.
- In a large bowl, beat together the melted butter, brown sugar, and vanilla until fluffy.
- Beat in the eggs, then mix in the flour, cinnamon, baking powder, and salt.
- Continue mixing until well blended.
- Fold in the shredded carrots, walnuts or pecans, and raisins (if using).
- Mix in the milk until fully incorporated.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until the middle is set and a toothpick comes out clean.
- Remove from the oven and let cool at room temperature for 30 minutes before icing.
- In a small bowl, beat together cream cheese, butter, vanilla, powdered sugar, and milk until thick and fluffy.
- Spread over the cooled carrot cake bars and sprinkle with additional walnuts or pecans.
- Cut into squares and enjoy.