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!
Servings: 9
Calories: 372kcal
Ingredients
- ⅔ cup melted butter
- 1 ½ cups brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 cup carrots, shredded
- 1 cup chopped walnuts or pecans + ¼ cup for topping
- ½ cup coconut, shredded (optional)
- ⅓ cup milk
- ½ cup raisins (optional)
Frosting
- 4 oz cream cheese or ½ brick
- ¼ cup butter or ½ stick
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 2 cups icing or powdered sugar ½ - 1 cup more if needed
Instructions
- Preheat oven to 350 degrees.
- Take an 8 x 8 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 8 x 8 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.
Video
Nutrition
Calories: 372kcal | Carbohydrates: 81g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 229mg | Potassium: 157mg | Fiber: 1g | Sugar: 63g | Vitamin A: 2877IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg