Carrot Cake Bars
One of the best things about these bars is how convenient they are. Unlike a layered cake that requires slicing and plating, carrot cake squares can be grabbed right from the pan.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Grater or food processor
- Spatula
- Measuring cups and spoons
- Cooling Rack
Ingredients
For the Carrot Cake Bars
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 2 cups grated carrots about 3–4 medium carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
Step 1: Prep Your Ingredients and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
- Measure out all ingredients so everything is ready to go—this makes the process smooth and stress-free.
- Pro tip: Lining the pan with parchment paper that overhangs slightly on the sides makes lifting the carrot cake squares out a breeze.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Make sure all the spices are evenly distributed so every bite is perfectly spiced.
- Pro tip: Sifting the flour with the spices can make the bars extra light and tender.
Step 3: Cream Butter and Sugars
- In a large bowl, use an electric mixer or hand whisk to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- This usually takes about 2–3 minutes on medium speed.
- Pro tip: Scrape down the sides of the bowl halfway through to make sure everything blends evenly.
Step 4: Add Wet Ingredients
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
- Mix in the vanilla extract and Greek yogurt until smooth.
- Pro tip: Don’t overmix once the yogurt is added—overmixing can make the bars dense.
Step 5: Fold in Carrots, Pineapple, and Nuts
- Gently fold in the grated carrots and drained pineapple using a spatula.
- If you’re adding nuts, fold them in now as well.
- Make sure everything is evenly distributed without overmixing.
- Pro tip: Folding gently keeps the bars tender and moist—resist the urge to stir vigorously.
Step 6: Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients.
- Fold just until there are no streaks of flour remaining.
- Pro tip: It’s okay if the batter is slightly lumpy—overmixing can make your carrot cake squares tough.
Step 7: Bake the Carrot Cake Bars
- Pour the batter evenly into your prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Pro tip: Start checking at 30 minutes—every oven bakes a little differently. You want golden edges and a firm but soft center.
Step 8: Cool Completely
- Allow the bars to cool in the pan for about 15 minutes.
- Transfer to a cooling rack or leave in the pan to cool completely before frosting.
- Pro tip: Cooling completely prevents the cream cheese frosting from melting and sliding off.
Step 9: Make the Cream Cheese Frosting
- In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Mix in the vanilla extract, then gradually add powdered sugar until the frosting is creamy and spreadable.
Step 10: Frost and Slice
- Spread the frosting evenly over the cooled carrot cake bars.
- Cut into squares or rectangles for serving.
- Pro tip: Use a sharp knife wiped with a warm damp cloth between cuts for neat, clean edges.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 320 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 9 g
- Sugar: 24 g
- Fiber: 2 g
- Cholesterol: 75 mg
- Sodium: 260 mg