Description
These Carrot Cake Bars are a delightful twist on traditional carrot cake, with a moist and flavorful bar topped with a creamy frosting. Perfect for a sweet treat or special occasions.
Ingredients
Units
Scale
Bars:
- 3/4 cup (172g) unsalted butter, melted and cooled slightly
- 1/2 cup (107g) packed brown sugar, light or dark
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cup (170g) all-purpose flour, spooned and leveled
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 scant teaspoon baking powder
- 1 cup (100g) shredded carrots (loosely measured, not packed)
- 1/2 cup (65g) finely chopped toasted pecans
Frosting:
- 4 oz cream cheese, softened
- 4 tablespoons (57g) unsalted butter, softened
- 1 1/2 cups (187g) powdered sugar
- 1/2 teaspoon pure vanilla extract
- Finely chopped toasted pecans, optional garnish
Instructions
- Bars: Preheat oven to 350°F. Line a 9×9 square metal pan with foil or parchment, then grease it. Whisk melted butter, brown sugar, and granulated sugar. Add egg, egg yolk, and vanilla. Combine dry ingredients separately, then mix into wet ingredients. Stir in carrots and pecans. Spread batter in pan and bake for 22-26 minutes. Cool on a wire rack.
- Frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla. Frost cooled bars and top with pecans if desired. Store bars in the refrigerator.
Notes
- For best results, bring the bars to room temperature before serving.
- To enhance the flavor, consider adding a dash of nutmeg or a sprinkle of cinnamon to the frosting.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
