Can I make Carrot Cake Bars without pecans?

Yes. You can leave the pecans out if you need to. The bars will still be soft, moist, and full of warm spice flavor. If you want a little texture, chopped walnuts can work too.

Can I use pre-shredded carrots?

It is better not to. Pre-shredded carrots are thicker and drier, so they do not soften as nicely in the bars. Freshly grated carrots give the best texture.

How do I know when the bars are done?

Check the center with a toothpick around the 22-minute mark. If it comes out clean or with a few moist crumbs, they are ready. Do not wait until they look very golden or dry on top.

Can I make these ahead of time?

Absolutely. These are a great make-ahead dessert. Store them in the fridge, then bring them to room temperature before serving.

How should I store leftovers?

Keep leftovers in the refrigerator in an airtight container. They are best served after sitting out for a bit so the frosting and bars soften slightly.

Carrot Cake Bars: 5 Irresistible Tips

Description

Carrot Cake Bars are soft, moist, and chewy dessert bars made with shredded carrots, warm spices, and toasted pecans, then topped with a creamy cream cheese frosting. They taste like a cozy mix between classic carrot cake and a buttery blondie.

Ingredients

For the bars:
¾ cup unsalted butter, melted and slightly cooled
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1½ teaspoons pure vanilla extract
1⅓ cup all-purpose flour
2½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 scant teaspoon baking powder
1 cup shredded carrots
½ cup finely chopped toasted pecans

For the frosting:
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1½ cups powdered sugar
½ teaspoon pure vanilla extract
Finely chopped toasted pecans, optional garnish

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Instructions

Preheat the oven to 350°F. Line a 9×9-inch square metal pan with parchment paper or foil and lightly grease it.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar for 1 full minute until well combined.
Whisk in the egg, egg yolk, and vanilla extract until smooth.
In a separate bowl, stir together the flour, cinnamon, ginger, nutmeg, salt, and baking powder.
Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
Switch to a wooden spoon or silicone spatula and fold in the shredded carrots and toasted pecans.
Spread the batter evenly into the prepared pan.
Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack and cool completely.
To make the frosting, beat the cream cheese and butter until smooth.
Add the powdered sugar and vanilla extract and beat until creamy.
Spread or pipe the frosting over the cooled bars. Top with chopped pecans if desired.
Slice and serve.

Notes

Use freshly shredded carrots, not pre-shredded carrots, since they are too thick and do not soften well during baking.
If the frosting seems too soft, chill it for about 20 minutes or add a little more powdered sugar.
Store the bars in the refrigerator and bring them to room temperature for about 1 hour before serving for the best texture.

Prep Time: 30 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 25 g
Sodium: 198mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 49 mg