INTRODUCTION
Easy Carrot Cake Bars are a soft, sweet treat you can make at home with little time and simple steps. These bars blend fresh carrots, warm spice, nuts, and a smooth cream cheese icing. You can make them for a snack, for a small party, or to share with friends. If you like easy recipes that still taste like a special dessert, this one will fit your needs well. For another simple and tasty dinner idea, try the slow cooker creamy Cajun chicken pasta recipe for an easy meal to pair with your baked treats: slow cooker creamy Cajun chicken pasta recipe.
WHY YOU WILL LOVE THIS RECIPE
You will love these bars because they are quick and sweet. The batter comes together in one bowl. The bake time is not long, and you do not need many tools. The carrot keeps the bars moist and the spice gives them a warm taste. The cream cheese icing makes them rich and soft on top. They stay good for days if you store them right. If you enjoy sweet snacks for holidays, you might also like a small candy treat such as the easy Christmas sugar cookie fudge for a different sweet bite: easy Christmas sugar cookie fudge.
HOW TO MAKE Easy Carrot Cake Bars
This recipe uses simple steps and plain ingredients. You mix butter and sugar, add eggs and dry ingredients, then fold in carrots and nuts. Bake until the center is set, cool, and then spread the cream cheese icing. Below is the full list of tools and ingredients and a clear step-by-step method to make these bars at home.
EQUIPMENT NEEDED
- 8 x 8 inch baking pan
- Parchment paper or foil to line pan
- Nonstick spray or butter for pan
- Large mixing bowl
- Spoon or rubber spatula for mixing
- Electric hand mixer or whisk (optional)
- Measuring cups and spoons
- Cheese grater for carrots or a box grater
- 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 these bars at room temperature for the best texture. You can warm a piece very briefly in the microwave for a soft, fresh taste. Place bars on a plate and add a napkin or small fork. These bars go well with coffee, tea, or milk. For a small meal with a sweet finish, pair a slice with an easy saucy noodle side on days you want a simple menu: easy saucy ramen noodles.
STORAGE & FREEZING : Easy Carrot Cake Bars
To store at room temperature, place bars in an airtight container. They will stay fresh for 2 to 3 days. For the fridge, set the bars in a covered container and keep for up to 5 days. If you want to freeze them, cut into squares and place pieces in a single layer on a tray to freeze for one hour. Then move frozen bars to a freezer bag or airtight container with parchment between layers. Frozen bars keep well for up to 3 months. When you are ready to eat, thaw in the fridge overnight or on the counter for a few hours. For tips on storing other cooked foods, check this helpful slow cooker dinner guide for meal planning ideas: slow cooker dinner and storage ideas.
SERVING SUGGESTIONS
- Serve with a cup of hot coffee or tea. The warm drink cuts the sweetness.
- Add a scoop of vanilla ice cream for a dessert twist. A small scoop melts into the warm bar.
- Top with extra chopped nuts for a nutty crunch.
- Dust with a light sprinkle of powdered sugar for a simple look.
- Serve with fresh fruit like sliced apples or berries to balance the sweet taste.
VARIATIONS
- Nut Free: Leave out walnuts and pecans and use extra coconut or seeds for crunch.
- Pineapple Carrot Bars: Add 1/2 cup crushed pineapple, drained, for a sweet, light taste.
- Spiced Up: Add 1/2 teaspoon nutmeg or ground ginger for more warmth.
- Raisin Free: Omit raisins or swap for dried cranberries for a tart note.
- Gluten Free: Use a one-to-one gluten free flour blend instead of regular flour.
- Less Sweet: Reduce the brown sugar to 1 cup if you want a milder sweetness.
- For a simple side dish idea to serve with these bars at a casual meal, try a quick bowl of saucy noodles to fill out your table: easy saucy ramen noodles.
FAQs
Q: Can I use oil instead of melted butter?
A: Yes. You can use the same amount of neutral oil like canola. The bars will be moist but the flavor will change a bit.
Q: Can I make these bars in a larger pan?
A: Yes. Use a 9 x 13 pan and bake for about 20 to 25 minutes. Watch the center and test with a toothpick.
Q: How do I shred carrots fast?
A: Use a box grater or a food processor with a grater disk. Small shreds mix into the batter best.
Q: Can I skip the cream cheese icing?
A: Yes. Skip it and dust the top with powdered sugar. The bars will still be tasty and moist.
Q: Do I need to chill the icing before spreading?
A: No. Make the icing and spread it when the bars are at room temperature. If the bars are hot, the icing will melt.
Q: Can I add more carrots?
A: You can add a little more, but too much can make the cake wet. Stick close to the recipe for best results.
MAKE-AHEAD TIPS FOR Easy Carrot Cake Bars
- Make the bars and keep them un-iced in an airtight container in the fridge for up to 3 days. Add icing right before serving.
- You can freeze un-iced bars for up to 3 months. Thaw, then ice before serving.
- Make the icing a day ahead and keep it in the fridge. Bring it to room temperature and beat it lightly before spreading.
- If you need the bars for a party, bake a day ahead, cool, wrap in foil, and store in the fridge. Ice them the morning you serve.
Easy Carrot Cake Bars
Ingredients
Method
- 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 melted 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 shredded 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 additional walnuts or pecans.
- Cut into squares and enjoy.