Dessertscelebratingsweets5.0
Carrot Cake Bars
These carrot cake bars are packed with shredded carrots, warm spices, and pecans and topped with cream cheese frosting. They are soft, moist, and chewy and taste like a cross between carrot cake and a buttery blondie.
👥 16 Servings⏱️ Prep & Cook: 53 min⏳ Prep: 30 min🔥 Cook: 23 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
- wooden spoon
📝 Preparation Steps
1
Bars:
2
Preheat oven to 350°F with a rack in the center of the oven. Line a 9x9 square metal pan with foil or parchment and lightly grease it.
3
In a large bowl, whisk melted butter, brown sugar, and granulated sugar for one full minute, until well combined. Whisk in egg, egg yolk, and vanilla.
4
In a separate bowl, combine flour, cinnamon, ginger, nutmeg, salt, and baking powder.
ground ginger1 teaspoon(100g) shredded carrots, loosely measured, not packed (see note)1 cup(57g) unsalted butter (softened)4 tablespoons
5
Add the flour mixture to the wet ingredients and whisk until well combined, being careful not to overmix. Tap the excess batter off the whisk and remove it from the bowl. Using a wooden spoon or silicone spatula, stir the carrots and pecans into the batter.
6
Spread the batter into an even layer in the prepared pan. Bake for ⏱️ 22-26 minutes, until a toothpick inserted into the center comes out clean. The bars will rise just a bit but stay flat. Place the pan on a wire rack to cool completely.
7
Frosting:
8
Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Beat in powdered sugar and vanilla. This frosting is on the softer side, if it appears too soft you can add a bit more powdered sugar or pop it into the fridge for ⏱️ 20 minutes or so.
(100g) shredded carrots, loosely measured, not packed (see note)1 cupcream cheese (softened)4 oz(57g) unsalted butter (softened)4 tablespoons
9
Spread or pipe the frosting on the cooled bars. Top with pecans, if desired. Note: I like to cut the bars first, then pipe frosting in a zigzag pattern on top of each bar.
10
Bars should be stored in the refrigerator and brought to room temperature one hour before serving.
Nutrition Facts
calories
290 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
25 g
sodium Content
198 mg
protein Content
2 g
trans Fat Content
0.5 g
cholesterol Content
49 mg
carbohydrate Content
34 g
saturated Fat Content
9 g
unsaturated Fat Content
6 g
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