Best 8 Easy Carrot Cake Bars Recipes
Carrot cake bars offer a delectable treat that is perfect for any occasion. With their warm, moist texture and sweet, carrot-filled flavor, these bars are sure to satisfy your cravings. Whether you're a seasoned baker or just starting out, this recipe will guide you through the simple steps to create delicious carrot cake bars that will impress your friends and family. From gathering the ingredients to baking and frosting the bars, this article will provide you with all the information you need to make a perfect batch of carrot cake bars.
Check out the recipes below so you can choose the best recipe for yourself!
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 :
CARROT CAKE BARS
The next time you have a craving for carrot cake but don't want to put in the time of making a full cake, try these easy carrot cake bars instead.
Provided by petro
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease the baking dish with butter and line the bottom with baking paper. Set aside.
- Add raisins to a small bowl, top with boiling water and let sit for 10 minutes. Drain well and use paper towels to dry.
- In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add wet ingredients to a large bowl: eggs, oil, buttermilk, vanilla extract. Using a hand mixer, whisk on medium speed until fully combined.
- Slowly add the dry ingredients, mixing with mixer on low. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
- Stir in shredded carrots, chopped walnuts, and raisins.
- Transfer to the baking dish and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cake from the oven and run a knife around the edges to loosen from the pan. Let it cool in the pan for about 30 minutes. Invert the cake onto a plate and then re-invert onto another plate. Cool completely before frosting.
- Prepare the Cream Cheese Frosting according to recipe directions.
- Cover the top of the cake with the frosting.
- Use chopped walnuts and cinnamon to garnish.
- Refrigerate for at least 2-3 hours, or until somewhat stiff before cutting into squares/bars and serving.
Nutrition Facts : ServingSize 1 bar, Calories 607 kcal, Carbohydrate 68 g, Protein 5 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 21 mg, Sodium 293 mg, Fiber 3 g, Sugar 51 g
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
EASY CARROT CAKE BARS
Deliciously moist carrot bars and so easy and fast by using baby food carrots instead of shredded carrots. These have been a hit with my family and friends for many years!
Provided by sra683
Categories Dessert
Time 45m
Yield 2 each, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients for bars in large mixing bowl.
- Beat until smooth.
- Pour into greased 9"x 13" cookie sheet or large oblong pan.
- Bake at 350 degrees for 30 minutes.
- Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
- Cut in squares and serve.
- Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Nutrition Facts : Calories 309.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 74.4, Sodium 637.1, Carbohydrate 66.9, Fiber 1.7, Sugar 41.2, Protein 6
EASY CARROT CAKE BARS
Easy Carrot Cake Bars are easy, moist and covered in a wonderful cream cheese buttercream frosting. Just like eating the best carrot cake in a bar form!
Provided by Karin and Ken
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Take an 8x8 pan, line with parchment and coat with nonstick spray. Set aside
- In a large bowl, beat together butter, brown sugar, and vanilla until fluffy.
- Beat in eggs, then flour, cinnamon, baking powder, and salt.
- Continue to mix until well blended.
- Fold in carrots, walnuts or pecans, and raisins (if using), then mix in milk.
- Gently stir until fully incorporated.
- Pour into prepared 8x8 inch pan.
- Bake for 30-35 minutes or until middle is set and a toothpick comes out clean.
- Remove from oven and let cool at room temperature for 30 minutes before icing.
- Make icing by beating together cream cheese, butter, vanilla, powdered sugar and milk until thick and fluffy.
- Spread over carrot cake bars, and sprinkle with walnuts or pecans.
- Cut into squares and enjoy.
CREAM CHEESE-SWIRLED CARROT CAKE BARS
You are only seven ingredients away from delicious carrot cake bars with a generous cream cheese swirl-perfect to serve at any spring celebration!
Provided by Cindy Rahe
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.
- In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl -- once or twice through each puddle of cream cheese should do it.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g
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 BARS
Steps:
- Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
- Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
- Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
- Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 28.8 g, Cholesterol 41.1 mg, Fat 18.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 217.8 mg, Sugar 21.6 g
Tips:
- To ensure your carrot cake bars are moist and flavorful, use freshly grated carrots.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For a richer flavor, use light or dark brown sugar instead of granulated sugar.
- To add a crunchy texture, sprinkle some chopped walnuts or pecans over the batter before baking.
- If you want a cream cheese frosting that is extra thick and fluffy, beat it for at least 2 minutes on high speed.
Conclusion:
Carrot cake bars are a delicious and easy-to-make dessert that are perfect for any occasion. They are moist, flavorful, and have a delicious cream cheese frosting. With a few simple tips, you can make carrot cake bars that are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give this recipe a try!
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