Carrot Cake Bars with Cream Cheese Frosting Recipe
Introduction
These Carrot Cake Bars with Cream Cheese Frosting are a delightful twist on the classic carrot cake, perfect for when you want all the flavors without the fuss of slicing a cake. Moist, flavorful, and topped with a creamy frosting, they’re an easy treat for any occasion.
Ingredients
- 1¼ cups unsweetened applesauce (or oil, as an alternative)
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 tsp vanilla
- 1 cup crushed pineapple (not drained, use pineapple in juice, not syrup)
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla (for frosting)
- 1 lb powdered sugar
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Step 2: In a large bowl, combine the applesauce, sugar, and eggs. Mix until smooth.
- Step 3: Add the flour, baking soda, baking powder, salt, and cinnamon to the wet ingredients, and stir until just combined.
- Step 4: Fold in the grated carrots, shredded coconut, chopped nuts if using, vanilla, and crushed pineapple with its juice.
- Step 5: Pour the batter into a lightly greased or parchment-lined 10×15-inch jelly roll pan, spreading it evenly.
- Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Step 7: To make the frosting, beat the softened butter and cream cheese together until light and fluffy.
- Step 8: Add the vanilla and powdered sugar, then beat until the frosting is smooth and creamy.
- Step 9: Spread the cream cheese frosting evenly over the cooled carrot cake bars.
- Step 10: Cut into bars and serve. Enjoy!
Tips & Variations
- For a nuttier flavor, toast the chopped nuts before adding them to the batter.
- If you prefer a sweeter frosting, adjust the powdered sugar to taste.
- Substitute the applesauce with the same amount of vegetable oil for a richer texture.
- Add a pinch of nutmeg or ginger for additional warmth in the spice profile.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 3 days. Let the bars come to room temperature before serving, or enjoy chilled. You can also freeze the bars without frosting for up to 2 months and frost them once thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pineapple instead of crushed pineapple?
Crushed pineapple works best because it distributes evenly in the batter with its juice. If using chunks, drain some of the juice and finely chop the pineapple to avoid uneven texture.
Can I make these carrot cake bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Baking times may vary slightly.
PrintCarrot Cake Bars with Cream Cheese Frosting Recipe
These Carrot Cake Bars with Cream Cheese Frosting are a moist, flavorful treat perfect for any occasion. Made with grated carrots, shredded coconut, chopped nuts, and crushed pineapple, these bars offer a delightful texture and sweetness. The cream cheese frosting adds a rich, smooth finish that perfectly complements the spiced cake base. Easy to prepare and baked in a large jelly roll pan, these bars are ideal for sharing with family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake Bars
- 1¼ cups unsweetened applesauce (or oil)
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 tsp vanilla extract
- 1 cup crushed pineapple (with juice, not drained)
For the Cream Cheese Frosting
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the carrot cake bars.
- Prepare the Batter: In a large bowl, combine the unsweetened applesauce, sugar, and eggs until smooth. In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring well. Finally, fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple with its juice to evenly distribute all ingredients.
- Pour Batter into Pan: Lightly grease or line a 10×15-inch jelly roll pan with parchment paper. Pour the batter evenly into the pan and spread it out to the edges.
- Bake the Bars: Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the bars to cool completely in the pan.
- Make the Frosting: While the bars are cooling, beat the softened butter and cream cheese together until the mixture is fluffy and smooth. Add the vanilla extract and gradually incorporate the powdered sugar, continuing to beat until the frosting is creamy and free of lumps.
- Frost the Bars: Once the carrot cake bars have fully cooled, spread the cream cheese frosting evenly over the top.
- Serve and Store: Cut the frosted bars into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Notes
- You can substitute unsweetened applesauce with oil if preferred, as noted in the original recipe.
- Chopped nuts are optional; walnuts or pecans work well if included.
- Use crushed pineapple in juice, not syrup, to maintain balanced sweetness.
- Make sure the cake bars are completely cooled before frosting to prevent the frosting from melting.
- Store the bars refrigerated and consume within 3 days for best freshness.
Keywords: carrot cake bars, cream cheese frosting, easy carrot cake, baked carrot dessert, pineapple carrot cake, coconut carrot bars
