Description
These Carrot Cake Bars feature moist, spiced carrot cake baked into convenient bars and topped with a rich browned butter cream cheese frosting. Perfect for a dessert or snack, these bars combine classic carrot cake flavors with the nutty depth of browned butter, creating a comforting treat that’s easy to make and delightful to eat.
Ingredients
Scale
For the Carrot Cake Bars:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Browned Butter Cream Cheese Frosting:
- 1/4 cup unsalted butter
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Mix wet ingredients: In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well blended.
- Add carrots and nuts: Stir the finely grated carrots into the wet mixture. If using, fold in the chopped walnuts or pecans.
- Combine batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix to keep the bars tender.
- Bake the bars: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Remove the pan from the oven and allow the carrot cake bars to cool completely in the pan on a wire rack before frosting.
- Make browned butter: In a small saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Prepare cream cheese frosting: Beat the softened cream cheese in a bowl until smooth. Add the browned butter, powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and well combined.
- Frost and serve: Spread the browned butter cream cheese frosting evenly over the cooled carrot cake bars. Slice into 12 bars and serve.
Notes
- For extra moist bars, finely grate the carrots using a box grater or a food processor.
- You can toast the nuts lightly before adding for a deeper flavor.
- Store the carrot cake bars in the refrigerator for up to 5 days to keep the frosting fresh.
- Optional: substitute walnuts with pecans according to preference.
