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Easy Carrot Cake Bars

A delightful treat combining fresh carrots, spices, and a rich cream cheese icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 plus ¼ cup for topping
  • 1/2 cup coconut, shredded (optional)
  • 1/3 cup milk
  • 1/2 cup raisins (optional)
For the Icing
  • 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)

Method
 

Preparation
  1. Preheat oven to 350 degrees.
  2. Take an 8 x 8 pan, line with parchment and coat with nonstick spray. Set aside.
  3. In a large bowl, beat together melted butter, brown sugar, and vanilla until fluffy.
  4. Beat in eggs, then flour, cinnamon, baking powder, and salt.
  5. Continue to mix until well blended.
  6. Fold in shredded carrots, walnuts or pecans, and raisins (if using), then mix in milk.
  7. Gently stir until fully incorporated.
  8. Pour into prepared 8 x 8 inch pan.
Baking
  1. Bake for 30-35 minutes or until middle is set and a toothpick comes out clean.
  2. Remove from oven and let cool at room temperature for 30 minutes before icing.
Icing
  1. Make icing by beating together cream cheese, butter, vanilla, powdered sugar, and milk until thick and fluffy.
  2. Spread over carrot cake bars, and sprinkle with additional walnuts or pecans.
  3. Cut into squares and enjoy.

Notes

Serve at room temperature for the best texture. Stores well in an airtight container up to 3 days at room temperature or 5 days in the fridge. Can be frozen for up to 3 months.