Here is a simple, step-by-step guide to make Easy Carrot Cake Bars.
INTRODUCTION
Easy Carrot Cake Bars are a quick and tasty treat. They use simple ingredients and do not take long to bake. You get the warm spice of cinnamon, the soft bite of shredded carrot, and a creamy frosting on top. This recipe fits busy days and small gatherings. If you like similar easy desserts, try the cottage cheese carrot cake muffins for another simple carrot option.
These bars are moist, not too sweet, and they cut well into squares. You can make them in one pan, frost them, and serve. They hold well for snacks, lunches, or a light dessert.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and forgiving. The batter mixes by hand or with a mixer. It bakes in one 8 x 8 pan and needs only 30 to 35 minutes in the oven. The frosting is quick to make and spreads easily. The recipe uses pantry staples like flour, brown sugar, and eggs. Nuts and raisins add good texture if you want them.
This recipe fits many needs. You can cut the bars into small pieces for parties. You can also pack slices for school or work. For a change of texture after you try these bars, you might enjoy pairing them with a crisp cookie like blueberry cheesecake cookies for a sweet and tart bite.
HOW TO MAKE Easy Carrot Cake Bars
This section guides you from start to finish. Read all steps first. Gather your ingredients and equipment. Work on one step at a time.
For tips on baking time and oven care, you can read a simple cake guide like the chocolate angel food cake notes. It helps you know when a cake or bar is ready by checking the center with a toothpick.
Follow the step-by-step list below to make soft, tasty carrot cake bars.
EQUIPMENT NEEDED
- 8 x 8 inch baking pan
- Parchment paper
- Nonstick spray
- Mixing bowls (one large)
- Electric mixer or hand mixer (or whisk)
- Spatula
- Measuring cups and spoons
- Box grater for carrots or a food processor shredder
- Cooling rack
- Knife for cutting bars
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. Cut them into even squares for a neat look. You can add a small mint leaf or a walnut half on each square for a nice touch. For a warm serving, heat a slice for 10 seconds in the microwave. Pair a bar with a glass of milk, hot tea, or coffee.
If you want a themed table, place bars on a tray with small napkins. For a buffet, set a small sign that says "Easy Carrot Cake Bars" and keep a knife and plate beside the tray. If you like apple flavors with carrot, serve with a side of apple compote or a slice of apple pie bars for variety.
STORAGE & FREEZING : Easy Carrot Cake Bars
Storage:
- Keep bars in an airtight container in the fridge for up to 5 days. The cream cheese icing needs refrigeration.
- If you leave them at room temperature, keep for no more than a day.
Freezing:
- Freeze unfrosted bars for best texture. Wrap individual bars in plastic wrap and place in a freezer bag for up to 3 months.
- To freeze frosted bars, first flash-freeze the pan on a tray for 1 hour, then wrap bars well. Frosting may change texture slightly after thawing.
- Thaw in the fridge overnight or at room temperature for a few hours before serving.
SERVING SUGGESTIONS
- Top each square with extra chopped walnuts or pecans for crunch.
- Dust a little powdered sugar on top for a simple look.
- Add a spoon of whipped cream on the side for a lighter bite.
- Serve with fresh fruit like orange slices, berries, or apple slices to add color and balance the sweetness.
VARIATIONS
- Nut-free: Omit walnuts and pecans. Add 1/2 cup extra coconut or seeds like sunflower seeds.
- Tropical: Add more shredded coconut and swap raisins for chopped dried pineapple.
- Spiced: Add 1/4 teaspoon ground nutmeg and a pinch of cloves for a warmer spice mix.
- Chewy: Stir in 1/2 cup rolled oats for a chewier texture.
- Mini bars: Bake in a mini muffin or small square pan for bite-sized treats.
You can also try other bar recipes that mix fruits and cream flavors, such as caramel apple cheesecake bars for a fall dessert twist.
FAQs
Q: Can I use a different sweetener than brown sugar?
A: Yes. You can use white sugar but the bars will be less moist and have less depth of flavor. If you use a sugar substitute, check the package for swap amounts.
Q: Can I make these bars without eggs?
A: You can try egg replacers like flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). The texture will be a bit different but still good.
Q: How do I know when the bars are done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bars are done. The top should be set and slightly spring back.
Q: Can I skip the frosting?
A: Yes. The bars are good without frosting. Dust them with powdered sugar or serve with a side of whipped cream.
Q: Can I use pre-shredded carrots?
A: Yes. Pre-shredded carrots are fine. Make sure they are not packed in water. Squeeze out extra moisture if needed.
MAKE-AHEAD TIPS FOR Easy Carrot Cake Bars
- Make the bars the day before. Keep unfrosted in a single layer in the fridge. Frost the next day for a fresh top.
- You can prepare the batter and keep it in the fridge for a few hours before baking. Cover the bowl with plastic wrap.
- Bake and freeze bars without frosting. Thaw and frost when you plan to serve.
- Make the frosting a day ahead and keep it chilled in an airtight container. Bring it to room temperature and beat lightly before spreading.
Enjoy making these Easy Carrot Cake Bars. They are friendly to make, easy to store, and loved by many for their soft texture and creamy frosting.
Easy Carrot Cake Bars
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line the 8 x 8 pan with parchment paper and coat with nonstick spray.
- In a large bowl, beat together melted butter, brown sugar, and vanilla until fluffy.
- Add eggs one at a time, then mix in flour, cinnamon, baking powder, and salt.
- Fold in shredded carrots, walnuts, raisins, and stir in milk until well combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until the center is set and a toothpick comes out clean.
- Remove from oven and cool at room temperature for 30 minutes.
- Make icing by beating together cream cheese, butter, vanilla, powdered sugar, and milk until thick and fluffy.
- Spread icing over cooled carrot cake bars and sprinkle with additional walnuts or pecans.
- Cut into squares and enjoy.