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Carrot Cake Bars with Cream Cheese Frosting and Toasted Pecans Recipe

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★★★★★

4.1 from 52 reviews

Deliciously moist and spiced carrot cake bars topped with a creamy cream cheese frosting and toasted pecans. These easy-to-make bars combine the warm flavors of cinnamon, ginger, and nutmeg with shredded carrots and crunchy pecans for a perfect snack or dessert treat.

Ingredients

Scale

Batter:

  • ¾ cup (172g) unsalted butter (melted and cooled slightly)
  • ½ cup (105g) packed brown sugar (light or dark)
  • ½ cup (100g) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1½ teaspoons pure vanilla extract
  • 1⅓ cup (170g) all purpose flour (spooned and leveled)
  • 2½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 scant teaspoon baking powder
  • 1 cup (100g) shredded carrots, loosely measured, not packed
  • ½ cup (65g) finely chopped toasted pecans

Frosting:

  • 4 oz cream cheese (softened)
  • 4 tablespoons (57g) unsalted butter (softened)
  • 1½ cups (187g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • Finely chopped toasted pecans (optional garnish)

Instructions

  1. Prepare Pan and Oven: Preheat the oven to 350°F (175°C) with a rack in the center. Line a 9×9 inch square metal pan with foil or parchment paper, then lightly grease it to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter, brown sugar, and granulated sugar for at least one minute until well combined. Then whisk in the egg, egg yolk, and vanilla extract until smooth.
  3. Combine Dry Ingredients: In a separate bowl, stir together the all purpose flour, ground cinnamon, ground ginger, ground nutmeg, salt, and baking powder until evenly mixed.
  4. Incorporate Dry into Wet: Gradually add the flour mixture to the wet ingredients and whisk gently until just combined. Avoid overmixing to keep the batter tender.
  5. Add Carrots and Pecans: Using a wooden spoon or silicone spatula, fold in shredded carrots and finely chopped toasted pecans carefully, ensuring an even distribution without overworking the batter.
  6. Bake the Bars: Spread the batter evenly in the prepared pan. Bake for 22 to 26 minutes until a toothpick inserted in the center comes out clean. The bars will rise slightly but remain mostly flat. Remove from oven and set the pan on a wire rack to cool completely.
  7. Prepare Frosting: In a mixing bowl, beat softened cream cheese and softened butter using a hand mixer or stand mixer fitted with a paddle attachment until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is creamy and well combined. If the frosting is too soft, add a little more powdered sugar or chill for 20 minutes.
  8. Frost and Garnish: Once the bars are fully cooled, spread or pipe the cream cheese frosting evenly on top. Optionally, sprinkle with chopped toasted pecans for a nutty garnish.
  9. Serve and Store: Cut the bars as desired. Store in the refrigerator and bring to room temperature about one hour before serving for best texture and flavor.

Notes

  • Be sure to shred the carrots loosely rather than packing them tightly to get the correct measurement.
  • For best results, allow the bars to cool completely before frosting to prevent melting the frosting.
  • If frosting is too soft, refrigerate it briefly or add more powdered sugar to achieve desired consistency.
  • Bars should be stored refrigerated and can be enjoyed at room temperature after resting for an hour.
  • You can pipe the frosting in a zigzag pattern after cutting to create a decorative finish.

Keywords: carrot cake bars, cream cheese frosting, spiced carrot dessert, easy carrot bars, pecan carrot bars

Find it online: https://foodiecara.com/carrot-cake-bars-with-cream-cheese-frosting-and-toasted-pecans-recipe/