Description
Delicious and moist carrot cake bars topped with a creamy frosting and toasted pecans. These bars are perfect for any occasion, from a casual family gathering to a special celebration.
Ingredients
Units
Scale
Bars:
- 3/4 cup (172g) unsalted butter, melted and cooled slightly
- 1/2 cup (107g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cup (170g) all-purpose flour, spooned and leveled
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 scant teaspoon baking powder
- 1 cup (100g) shredded carrots, loosely measured, not packed
- 1/2 cup (65g) finely chopped toasted pecans
Frosting:
- 4 oz cream cheese, softened
- 4 tablespoons (57g) unsalted butter, softened
- 1 1/2 cups (187g) powdered sugar
- 1/2 teaspoon pure vanilla extract
- finely chopped toasted pecans (optional garnish)
Instructions
- Bars: Preheat oven to 350°F. Line a 9×9 square pan with foil or parchment paper and grease it. Whisk melted butter, brown sugar, and granulated sugar. Add eggs and vanilla. In another bowl, mix flour, spices, salt, and baking powder. Combine wet and dry ingredients, then fold in carrots and pecans. Spread batter in pan and bake for 22-26 minutes. Cool completely on a wire rack.
- Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread or pipe frosting on cooled bars. Top with pecans if desired. Store bars in the refrigerator.
Notes
- For best results, bring the bars to room temperature before serving.
- You can customize the frosting by adding a hint of lemon zest or a dash of cinnamon.
- These bars can be frozen without the frosting for up to one month.
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 22g
- Sodium: 135mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
