Description
Delight in these moist and flavorful Carrot Cake Bars topped with creamy homemade cream cheese frosting. This easy-to-make dessert combines grated carrots, pineapple, coconut, and pecans for a perfect texture and rich taste, baked into a convenient bar form that's perfect for sharing or snacking.
Ingredients
Carrot Cake Bars
- 1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
- 2 cups granulated sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 cups grated carrots (finely shredded)
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (pecans, optional)
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (not drained, use in juice, not syrup)
Cream Cheese Frosting
- ½ cup salted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
- Prep the Pan: Preheat your oven to 350°F (177°C). Lightly grease a 10x15 inch jelly roll pan or line it with parchment paper to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, granulated sugar, and eggs. Whisk together until thoroughly mixed and smooth.
- Add Dry Ingredients: Stir in the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon just until the batter comes together with no dry streaks.
- Incorporate Add-ins: Fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple along with its juice. Stir gently until evenly combined without overmixing.
- Bake the Bars: Pour the batter into the prepared pan and smooth the surface evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the carrot cake bars to cool completely in the pan on a wire rack before applying the frosting to avoid melting.
- Prepare the Frosting: In a mixing bowl or stand mixer, beat the softened butter and cream cheese together until light and fluffy. Add the vanilla extract and powdered sugar, and continue beating until the frosting is smooth and creamy.
- Frost the Bars: Evenly spread the cream cheese frosting over the cooled carrot cake bars. Optionally decorate to your liking.
- Serve: Slice into bars, serve, and enjoy these delicious carrot cake treats!
Notes
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
- Make sure the eggs are at room temperature for better batter consistency.
- If you prefer a less sweet version, reduce the granulated sugar by ¼ cup.
- To keep bars moist, store in an airtight container in the refrigerator.
- Chopping nuts is optional; you can omit or replace with walnuts or almonds based on preference.
