Carrot Cake Bars
These carrot cake bars are topped off with a really easy cream cheese frosting! Perfect for Easter!
Servings 30 bars
Calories 259kcal
Ingredients
For the bars:
- 2 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teasoon baking soda
- 3 cups shredded carrots about 6 medium carrots
- 4 large eggs beaten
- 1 cup melted butter
- 1 cup chopped pecans
For the frosting:
- 8 ounces cream cheese room temperature
- 2 teaspoons vanilla bean paste or extract
- 3 to 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt, and baking soda. Stir in carrots, eggs, and butter until just combined. Fold in the pecans.
- Spread the batter evenly in a greased 15x10 rimmed baking sheet.
- Bake 25 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan.
- To make the frosting, place the cream cheese and vanilla paste in the bowl of a stand mixer and beat until smooth and creamy. With the mixer on low, gradually add the powdered sugar until the frosting reaches the consistency you prefer.
- Spread frosting on the cooled bars. Cut into bars and serve at room temp or chilled.
Video
Notes
Grating your own carrots will result in smaller, finer shreds. Using a bag of pre-shredded carrots works as well, but adds more texture to the cake.
Store tightly covered in the refrigerator. Serve straight from the fridge or allow to come to room temperature before serving.
Nutrition
Serving: 1bar | Calories: 259kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 142mg | Potassium: 114mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2472IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg