Description
Delight in these moist and flavorful Carrot Cake Bars topped with a rich and nutty Browned Butter Cream Cheese Frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, these bars combine grated carrots and optional nuts for added texture, making a wonderful dessert or snack for any occasion.
Ingredients
Scale
For the Bars
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Frosting
- 1/2 cup unsalted butter
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to ensure easy removal and cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bars tender.
- Add Carrots and Nuts: Fold in the finely grated carrots along with the chopped walnuts or pecans if using, ensuring they are evenly distributed throughout the batter.
- Bake the Bars: Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 28–32 minutes or until a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack before applying the frosting.
- Make the Browned Butter: In a saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and emits a nutty aroma, about 5–6 minutes. Remove from the heat and let cool for 10 minutes.
- Prepare the Frosting: In a large bowl, beat the cooled browned butter with the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is fluffy and well combined.
- Frost the Bars: Spread the browned butter cream cheese frosting evenly over the completely cooled carrot cake bars.
- Serve: Cut into squares and serve. Optionally, garnish with toasted coconut or additional chopped nuts for extra flavor and texture.
Notes
- You can bake the bars a day ahead and frost them just before serving to save time.
- Store frosted bars covered in the refrigerator for up to 5 days to maintain freshness.
- For an extra flair, sprinkle toasted coconut or more chopped nuts on top of the frosting.
