Best 5 Easy Carrot Cake Bars Recipes
Indulge in the delectable Carrot Cake Bars, a delightful treat that seamlessly blends the flavors of classic carrot cake with the convenience of a bar form. These easy-to-make bars boast a moist and tender crumb, studded with sweet carrots, crunchy walnuts, and crowned with a luscious cream cheese frosting. Perfect for any occasion, these irresistibly delicious bars will surely satisfy your sweet tooth and leave you craving for more.
In this comprehensive guide, we'll take you through two delectable variations of Carrot Cake Bars, each offering a unique twist on this beloved dessert. The Classic Carrot Cake Bars are a nostalgic favorite, featuring the traditional flavors of carrot cake, while the Cream Cheese Swirl Carrot Cake Bars introduce a luscious cream cheese swirl that adds an extra layer of richness and tanginess. Both recipes are clearly explained with step-by-step instructions and accompanied by helpful tips to ensure your Carrot Cake Bars turn out perfectly every time.
As an added bonus, we've included a section dedicated to frequently asked questions (FAQs) to address any queries you may have about making Carrot Cake Bars. From selecting the right ingredients to troubleshooting common baking issues, our FAQs section provides valuable insights and guidance to help you create the most delightful Carrot Cake Bars.
Whether you're a seasoned baker or just starting out, this comprehensive guide will equip you with all the knowledge and techniques you need to make exceptional Carrot Cake Bars that will impress your family and friends. So, let's embark on this culinary journey and discover the secrets to creating the ultimate Carrot Cake Bars!
GRAMMY'S CARROT CAKE BARS
My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.
Provided by Damaris Phillips
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
- Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.
CARROT CAKE BARS
The next time you have a craving for carrot cake but don't want to put in the time of making a full cake, try these easy carrot cake bars instead.
Provided by petro
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease the baking dish with butter and line the bottom with baking paper. Set aside.
- Add raisins to a small bowl, top with boiling water and let sit for 10 minutes. Drain well and use paper towels to dry.
- In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add wet ingredients to a large bowl: eggs, oil, buttermilk, vanilla extract. Using a hand mixer, whisk on medium speed until fully combined.
- Slowly add the dry ingredients, mixing with mixer on low. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
- Stir in shredded carrots, chopped walnuts, and raisins.
- Transfer to the baking dish and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and run a knife around the edges to loosen from the pan. Let it cool in the pan for about 30 minutes. Invert the cake onto a plate and then re-invert onto another plate. Cool completely before frosting.
- Prepare the Cream Cheese Frosting according to recipe directions.
- Cover the top of the cake with the frosting.
- Use chopped walnuts and cinnamon to garnish.
- Refrigerate for at least 2-3 hours, or until somewhat stiff before cutting into squares/bars and serving.
Nutrition Facts : ServingSize 1 bar, Calories 607 kcal, Carbohydrate 68 g, Protein 5 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 21 mg, Sodium 293 mg, Fiber 3 g, Sugar 51 g
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
EASY CARROT CAKE BARS
Easy Carrot Cake Bars are easy, moist and covered in a wonderful cream cheese buttercream frosting. Just like eating the best carrot cake in a bar form!
Provided by Karin and Ken
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Take an 8x8 pan, line with parchment and coat with nonstick spray. Set aside
- In a large bowl, beat together butter, brown sugar, and vanilla until fluffy.
- Beat in eggs, then flour, cinnamon, baking powder, and salt.
- Continue to mix until well blended.
- Fold in carrots, walnuts or pecans, and raisins (if using), then mix in milk.
- Gently stir until fully incorporated.
- Pour into prepared 8x8 inch pan.
- Bake for 30-35 minutes or until middle is set and a toothpick comes out clean.
- Remove from oven and let cool at room temperature for 30 minutes before icing.
- Make icing by beating together cream cheese, butter, vanilla, powdered sugar and milk until thick and fluffy.
- Spread over carrot cake bars, and sprinkle with walnuts or pecans.
- Cut into squares and enjoy.
EASY CARROT CAKE BARS
Deliciously moist carrot bars and so easy and fast by using baby food carrots instead of shredded carrots. These have been a hit with my family and friends for many years!
Provided by sra683
Categories Dessert
Time 45m
Yield 2 each, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients for bars in large mixing bowl.
- Beat until smooth.
- Pour into greased 9"x 13" cookie sheet or large oblong pan.
- Bake at 350 degrees for 30 minutes.
- Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
- Cut in squares and serve.
- Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Nutrition Facts : Calories 309.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 74.4, Sodium 637.1, Carbohydrate 66.9, Fiber 1.7, Sugar 41.2, Protein 6
Tips:
- Use fresh carrots. Fresh carrots will give your carrot cake bars the best flavor and texture. If you can't find fresh carrots, you can use frozen carrots that have been thawed and drained.
- Grate the carrots finely. Finely grated carrots will help the cake bars to be moist and tender. You can use a food processor or a box grater to grate the carrots.
- Use a good quality cream cheese. The cream cheese is a key ingredient in the frosting, so it's important to use a good quality cream cheese. Look for cream cheese that is smooth and spreadable.
- Don't overmix the batter. Overmixing the batter can make the cake bars tough. Mix the batter just until the ingredients are combined.
- Bake the cake bars until a toothpick inserted into the center comes out clean. This will ensure that the cake bars are cooked through.
- Let the cake bars cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
Carrot cake bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are moist and tender, with a sweet and tangy cream cheese frosting. These tips will help you make the best carrot cake bars possible.
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