Pin it
This carrot cake bars recipe transforms the traditional layer cake into convenient, portable treats that still deliver all the warmth and spice you crave. The combination of moist, tender cake packed with fresh carrots and topped with silky cream cheese frosting creates the perfect balance of flavors and textures.
My family requests these bars almost weekly for our Sunday gatherings. I first created this recipe when looking for a simpler way to enjoy carrot cake without the fuss of layer cakes, and it quickly became our go to dessert for both special occasions and everyday treats.
- All purpose flour: Creates the perfect cake structure while keeping the bars tender
- Baking powder and baking soda: Work together to give just the right amount of lift
- Cinnamon, nutmeg and ginger: Provide that classic warm carrot cake flavor profile
- Fresh grated carrots: Add natural sweetness and moisture look for firm, bright orange carrots
- Vegetable oil: Keeps the bars incredibly moist for days
- Cream cheese and butter: Create an irresistibly smooth frosting with the perfect tanginess
- Walnuts: Add wonderful texture and nutty flavor choose fresh nuts for the best taste
- Raisins: Provide bursts of natural sweetness and chewy texture
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 350°F and ready your baking pan with parchment paper for easy removal. The parchment paper sling is crucial for lifting the entire cake out cleanly when cooled, allowing for perfect cuts.
- Create the Flavor Base:
- Whisk together all dry ingredients thoroughly to ensure the spices and leavening agents are evenly distributed. This step prevents pockets of spice or baking soda that could affect both taste and texture.
- Develop Structure:
- Beat the eggs and sugars until the mixture becomes lighter in color and slightly increased in volume. This creates tiny air pockets that help the bars achieve their perfect texture. Add oil and vanilla slowly while mixing to maintain the emulsion.
- Combine with Care:
- Add the dry ingredients to wet ingredients gradually, mixing just until incorporated. Overmixing develops gluten and creates tough bars. Fold in carrots and mix ins with a gentle hand using a spatula, preserving the air bubbles in your batter.
- Bake to Perfection:
- Spread the batter evenly in your prepared pan, paying special attention to the corners. Bake until a toothpick inserted comes out with just a few moist crumbs, not wet batter. Allow to cool completely before frosting to prevent melting.
- Create Dreamy Frosting:
- Beat cream cheese and butter together until completely smooth and free of lumps. Add powdered sugar gradually to prevent a sugar cloud, and beat until luxuriously creamy. The frosting should hold soft peaks when the beater is lifted.
- Finish with Finesse:
- Spread frosting in an even layer over completely cooled bars. For a professional look, use an offset spatula and create decorative swirls. Cut with a sharp knife wiped clean between cuts for picture perfect squares.
The freshly grated carrots are truly the star ingredient here. I once tried using pre shredded carrots from the store and the difference was remarkable. Hand grating releases more moisture and natural sweetness, creating that signature carrot cake texture we all love. My grandmother taught me this trick years ago, and I can still picture her grating carrots by hand in her sunny kitchen while telling me stories about her childhood.
Making Ahead and Storage
These carrot cake bars actually improve after a day in the refrigerator as the flavors meld and deepen. If you need to make them ahead, bake and cool the bars completely, then wrap tightly without frosting. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Frost just before serving for the freshest presentation. Alternatively, fully prepared bars can be refrigerated for up to 5 days in an airtight container.
Ingredient Swaps and Substitutions
For those with dietary restrictions, this recipe adapts beautifully. Replace all purpose flour with a 1 to 1 gluten free baking blend for gluten free bars. The oil can be swapped for melted coconut oil for a subtle tropical flavor. For a reduced sugar version, decrease granulated sugar to 1/2 cup and use Greek yogurt in the frosting with less powdered sugar. Vegans can use flax eggs and plant based cream cheese with excellent results.
Serving Suggestions
While delicious on their own, these carrot cake bars transform into an elegant dessert when paired with complementary flavors. Serve slightly chilled with a scoop of vanilla bean ice cream for contrast, or alongside fresh berries for brightness. A drizzle of caramel sauce creates a decadent treat, while a sprinkle of toasted coconut adds wonderful texture. For brunch service, pair with hot coffee or chai tea to highlight the warm spices.
The History Behind Carrot Cake
Carrot cake has fascinating origins dating back to medieval times when sweeteners were scarce and expensive. Carrots, naturally sweet and readily available, became a practical alternative to sugar in sweet dishes. The modern carrot cake with cream cheese frosting gained popularity in America during the 1960s and 1970s as part of the health food movement. This bar version maintains the beloved flavors while offering a convenient modern twist on the classic dessert.
Frequently Asked Questions
- → Can I make these bars ahead of time?
Yes, you can make them a day ahead. Store the unfrosted bars in an airtight container, and frost them just before serving.
- → What substitutions can I make for the oil?
You can use melted coconut oil or replace half of the oil with applesauce for a healthier option.
- → Can I add extra ingredients for flavor?
Yes, you can include shredded coconut, pineapple, chopped nuts, or raisins to customize the bars to your taste.
- → How should I store these bars?
Store the frosted bars in the refrigerator in an airtight container for up to 5 days.
- → Can I double the recipe?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Adjust the baking time slightly and check for doneness.