Carrot Cake Bars
User Reviews
5
Carrot Cake Bars
Description
Carrot Cake Bars feature a spiced batter enriched with grated carrots, coconut, pecans, raisins, and crushed pineapple, providing moisture and contrasting textures throughout. The combination of baking soda and powder ensures a light rise, while warming spices such as cinnamon, nutmeg, and ginger give the bars a classic carrot cake flavor profile. The bars are baked in a 9x13 pan for about 40 to 45 minutes until set and golden, then cooled completely before spreading with a smooth cream cheese frosting. The frosting blends softened butter and cream cheese with vanilla and powdered sugar for a sweet tangy topping that contrasts nicely with the spiced bread beneath.
The texture of these bars is tender and moist due to the pineapple and carrot, with added chew from raisins and a slight crunch from nuts. Baking in a single pan allows for easy portioning and transport, making these bars practical for gatherings or everyday enjoyment without the need for slicing a traditional layered cake.
This recipe is suited for those looking for a handheld dessert with the familiar flavors of carrot cake. Their moderate sweetness and textured inclusions make them a nice accompaniment to tea or coffee, or as a treat for lunchboxes or potlucks.
Ingredients
Cake:
- 1 1/4 cups coconut oil
- 1 cup granulated sugar white
- 1 cup dark brown sugar packed
- 3 egg room temperature, large
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Mix-ins:
- 2 cups carrot grated
- 1/2 cup coconut sweetened or unsweetened, shredded
- 1/2 cup pecans or walnuts, chopped
- 1/3 cup raisins
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple not drained, in juice
Cream Cheese Frosting:
- 1/2 cup butter softened to room temperature, unsalted
- 8 oz cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Decorations:
- candy carrots
- Sprinkles
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease and line with parchment paper a 9x13 baking pan. Set aside.
- In a large bowl combine: coconut oil and sugars, beat until pale and fluffy. Add the eggs, and beat just until combined.
- Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Beat on medium speed just until combined. Scrape the sides and bottom of the bowl as needed.
- Using a spatula, stir the Mix-ins into the batter.
- Pour into the prepared pan. Place in the oven on the middle rack.
- Bake for 40-45 minutes or until a toothpick comes out clean. If the cake starts browning too quickly, cover it with a foil tent.
- Once done, remove from the oven and let cool completely before topping with the frosting.
Cream Cheese Frosting:
- In a large bowl, beat the butter and cream cheese until fluffy.
- Add in the vanilla and powdered sugar and beat until smooth. Scrape the sides and bottom of the bowl as needed.
- Spread on top of the cooled cake. Refrigerate for 2 hours at least before serving.
- Cut into bars and decorate with candy carrots and sprinkles.
- Store leftovers in an airtight container, in the fridge, for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 101g | 34% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 393mg | 16% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 3977IU | 80% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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