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Carrot cake bars with cream cheese frosting cut into 16 squares on white marble

Carrot Cake Bars

Carrot Cake Bars - moist, fudgy, and never gummy. Includes the #1 carrot prep secret for perfect texture, plus stable cream cheese frosting every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 16 bars
Course: Dessert, Snack
Ingredients Method

Ingredients
  

For the Carrot Cake Bars
  • 2 cups all-purpose flour spooned and leveled 250g
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 3/4 cup vegetable oil light olive oil works too
  • 1 cup light brown sugar packed 200g
  • 1/2 cup granulated sugar 100g
  • 3 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 2 1/2 cups freshly grated carrots fine shred do not squeeze ~4 medium carrots 250g
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup raisins optional plumped
For the Cream Cheese Frosting
  • 8 oz brick cream cheese room temp NOT tub 226g
  • 1/2 cup unsalted butter room temp 113g
  • 2 1/2 cups powdered sugar sifted 300g
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine salt
  • 1 tbsp cornstarch optional heat stability
Optional Garnish
  • chopped walnuts or pecans for topping
  • ground cinnamon light dusting over frosting
  • carrot curls decorative

Method
 

  1. Preheat oven to 325F (165C). Grease a 9x13 inch baking pan and line with parchment paper, leaving overhang on the two long sides for easy removal.
    Step 1: 9x13 baking pan lined with parchment paper with overhang on long sides
  2. Grate carrots on the FINE side of a box grater. Measure 2 1/2 cups loosely packed. Do NOT squeeze or drain the moisture is essential for texture.
    Step 2: Grating fresh carrots on fine side of box grater on wooden cutting board
  3. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a medium bowl until evenly combined. Set aside.
    Step 3: Whisking dry ingredients including flour and warm spices in glass bowl
  4. Whisk vegetable oil, brown sugar, and granulated sugar in a large bowl for 1 minute. Add eggs one at a time, whisking after each. Add vanilla. Stir in grated carrots until evenly distributed.
    Step 4: Whisking oil, brown sugar, eggs and freshly grated orange carrots in large bowl
  5. Add dry ingredients all at once. Fold gently with a rubber spatula until no white streaks remain. Do not overmix. Fold in optional add-ins last. Pour into prepared pan and spread evenly.
    Step 5: Folding flour mixture into dark brown carrot batter with rubber spatula
  6. Bake at 325F for 27 to 32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Edges should appear set and just beginning to pull from the pan. Cool completely in pan, minimum 60 minutes.
    Step 6: Baked carrot cake bars cooling on wire rack, golden brown top
  7. Beat cream cheese and butter on medium speed for 2 minutes until smooth. Add sifted powdered sugar one cup at a time on low. Add vanilla, salt, and cornstarch if using. Beat on medium-high for 1 to 2 minutes until fluffy.
    Step 7: Hand mixer beating cream cheese and butter into fluffy white frosting
  8. Spread frosting evenly over cooled bars with an offset spatula. Run knife under hot water, dry completely, score surface first, then press through each line. Wipe knife between every cut. Cut 4 columns x 4 rows for 16 bars. Garnish with walnuts and cinnamon. Refrigerate until serving.
    Step 8: Spreading cream cheese frosting over cooled carrot cake bars with offset spatula