Carrot cake bars are a delightful treat that combines the classic flavors of carrot cake with the convenience of a bar cookie. These sweet and moist bars are perfect for potlucks, bake sales, or simply enjoying as a snack. With their simple ingredients and easy-to-follow instructions, carrot cake bars are a great recipe for both experienced and novice bakers. Whether you're looking for a fun activity to do with the kids or a delicious dessert to impress your friends, carrot cake bars are sure to be a hit.
Let's cook with our recipes!
GRAMMY'S CARROT CAKE BARS
My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.
Provided by Damaris Phillips
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
- Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.
CARROT CAKE BARS
"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.
Nutrition Facts :
EASY CARROT CAKE BARS
These bars taste just like carrot cake.
Provided by George Herman
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch baking pan.
- In a small saucepan, combine sugar, carrots, spices, raisins, water, orange juice and butter. Bring to a boil, reduce heat and simmer for 5 minutes. Pour mixture into a large bowl and cool to lukewarm. Add flour, baking soda, and salt to the carrot mixture. Mix well, and stir in walnuts.
- Bake for 35 to 40 minutes in the preheated oven, or until a toothpick comes out clean.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 20.8 g, Cholesterol 3.8 mg, Fat 4.8 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 144.1 mg, Sugar 10.7 g
CARROT CAKE CHEWY OATMEAL BARS
A new spin on an old tradition, these moist, delicious Carrot Cake Chewy Oatmeal Bars start with Duncan Hines Classic Carrot Decadent Cake Mix and transforms into an ingredient-rich treat packed with oatmeal, coconut, carrots and raisins. Different. Decadent. Dare you!
Provided by NIKKI SMITH
Categories Other Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350° Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water
- 2. In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat
- 3. To a mixing bowl add the cake mix, drained carrots and raisins(are in the box), coconut, nuts, oatmeal and egg. Mix by hand until blended
- 4. Pour in the melted brown sugar, butter mixture and stir until well mixed
- 5. Spread evenly into a 9x13 inch, lightly greased baking pan
- 6. Bake for 30-35mins.
- 7. Remove from oven and immediately press down on surface of hot cooked bars with spatula.
- 8. Cool and refrigerate before cutting.
CARROT CAKE CHEWY OATMEAL BARS
Provided by Food Network
Categories dessert
Time 30m
Yield 20 to 22 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
- In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat.
- To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended.
- Pour in the melted brown sugar, butter mixture and stir until well mixed.
- Spread evenly into a 9x13 inch, lightly greased baking pan.
- Bake for 30-35 minutes.
- Remove from oven and immediately press down on surface of hot cooked bars with spatula.
- Cool and refrigerate before cutting.
SPICY CARROT-CAKE BARS
The swirl of sweetened cream cheese running through these bars is a nice counter balance to the spicy carrot and pineapple flecked cake.
Provided by Vina7737
Categories Bar Cookie
Time 50m
Yield 32 Bars
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Grease 13x9-inch baking pan with nonstick cooking spray.
- In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
- In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
- Stir in shredded carrots, pineapple and flour mixture until just blended.
- Spread batter evenly in pan.
- For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
- Add egg and lemon juice; beat well.
- Drop spoonfuls of cream cheese filling onto batter in a random pattern.
- Using a table knife, cut through the mixture to create a marbled effect.
- Bake 25 minutes or until top is set and edges pull away from sides of pan.
- Transfer pan to wire rack and cool completely.
- Cut into 32 bars.
MEDIFAST CARROT CAKE PROTEIN BARS
I adapted this recipe for a medifast meal. (Not the lean and green). These taste like cake but can be cooked longer to make more a cookie like bar. I baked mine for 22 minutes for a cake consistency.
Provided by Trennarene
Categories Weeknight
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda, and salt together in a bowl.
- Mix egg whites, stevia, carrots, and water (optional) in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray 8x8 glass pyrex dish with non-stick butter spray.
- Pour ingredients into dish.
- Bake for 20-30 minutes.
- Let cool and cut into 8 bars.
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
Tips:
- Mise en Place: Before you start baking, gather and prepare all of the ingredients and equipment you will need. This will help you stay organized and avoid scrambling during the baking process.
- Properly Measure Ingredients: Use accurate measuring cups and spoons to ensure the correct proportions of ingredients. Incorrect measurements can affect the texture and flavor of the carrot cake bars.
- Fresh Ingredients: Use fresh carrots for the best flavor and texture. If you don't have fresh carrots, you can use frozen or canned carrots, but they may not provide the same level of flavor and texture.
- Creaming Butter and Sugar: Creaming the butter and sugar together until light and fluffy is essential for creating a smooth and even batter. This process incorporates air into the mixture, resulting in a lighter and more tender crumb.
- Grated Carrots: Finely grate the carrots to ensure they are evenly distributed throughout the batter. Grating the carrots also helps them release their natural moisture, which contributes to the moist texture of the carrot cake bars.
- Walnuts: If you don't like walnuts, you can substitute them with pecans or another type of nut. You can also omit the nuts entirely if you prefer.
- Baking Time: Keep a close eye on the carrot cake bars while they are baking. The baking time may vary slightly depending on your oven, so it's important to check them regularly to prevent overbaking.
- Cooling: Allow the carrot cake bars to cool completely before frosting them. This will help the frosting set properly and prevent it from becoming runny.
Conclusion:
Carrot cake bars are a delicious and versatile dessert that can be enjoyed by people of all ages. With their moist texture, sweet and tangy flavor, and crunchy walnuts, these bars are a perfect treat for any occasion. Whether you're a seasoned baker or a novice, the tips provided in this article will help you create perfect carrot cake bars every time. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible carrot cake bars!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love