Ingredients for Carrot Cake Bars
For the bars:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots (about 2 medium carrots)
1/4 cup chopped walnuts or pecans (optional)
For the frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
The dry mix of flour, baking powder, baking soda, cinnamon, nutmeg, and salt mirrors many carrot bar and blondie recipes that use a modest amount of leavening and warm spices for a soft but not overly fluffy bar. Melted butter, brown sugar, and granulated sugar give chewiness, moisture, and a deeper caramel note, similar to carrot cake blondies that rely heavily on brown sugar for flavor.
Freshly grated carrot adds natural sweetness and moisture, and optional walnuts or pecans echo traditional carrot cake add-ins for texture and nuttiness. The frosting follows the classic pattern found in carrot cake bar recipes: softened cream cheese and butter beaten with powdered sugar and vanilla for a smooth, tangy, spreadable topping.
Step-by-step directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly grease it so the bars release easily and slice cleanly, a common technique in carrot bar and blondie recipes.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures the leaveners and spices are evenly distributed throughout the batter. Set aside.
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture looks smooth and glossy and the sugars are mostly dissolved. Add the egg and vanilla extract, whisking again until the mixture is smooth and slightly thickened.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, stirring just until no streaks of flour remain. Overmixing can make the bars tougher, so stop as soon as everything is incorporated. Stir in the grated carrots and chopped nuts, if using, until evenly distributed through the batter.
Pour the batter into the prepared baking dish and spread it into an even layer, smoothing the top. Bake for 25–30 minutes, or until the bars are set, lightly golden at the edges, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the bars cool completely in the pan on a wire rack before frosting; most carrot cake bar recipes emphasize cooling fully to prevent the frosting from melting.
While the bars cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is thick, smooth, and spreadable, with no lumps.
Once the bars are completely cool, spread the cream cheese frosting evenly over the surface using an offset spatula or knife. Slice into squares and serve. An 8×8 pan typically yields about 9 generous bars with this style of recipe.
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