Carrot Cake Bars
The ultimate comfort food, Carrot Cake Bars are moist, sweet, and perfectly spiced. Topped with a luscious cream cheese frosting, these bars make a delightful dessert for any occasion. Try making them tonight!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts optional
- 1 tsp vanilla
- 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla
- 1 lb powdered sugar
Instructions
- Preheat your oven to 350 degrees. This step is crucial as it ensures even baking and helps to achieve that perfect golden brown top.
- In a large bowl, combine your applesauce (or oil) and sugar together. Mix them well until fully incorporated. This will add moisture and sweetness to your bars.
- Next, crack in the eggs one at a time. Be sure to blend them thoroughly with the mixture, resulting in a smooth batter.
- In another bowl, sift together your dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. This helps to aerate the flour, ensuring a lighter texture.
- Slowly add your dry mixture to the wet ingredients, stirring gently. You want to combine them without overmixing to maintain that tender crumb.
- Gently fold in the grated carrots, shredded coconut, and optional chopped nuts. This adds texture and flavor to the bars.
- Lastly, stir in the crushed pineapple and vanilla. This will add an additional layer of sweetness and moisture to your bars. Make sure everything is well combined.
- Pour the batter into a lightly greased or parchment-lined 10x15-inch jelly roll pan. Ensure it’s spread evenly for consistent baking.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Watch for that gorgeous golden color!
- Once done, let it cool completely in the pan. This is key for the bars to set properly.
- While cooling, beat the butter and cream cheese in a bowl until fluffy. Gradually mix in the vanilla and powdered sugar. This will create a smooth and creamy frosting.
- Once the bars are cool, spread the frosting generously on top. Cut them into squares and serve.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Tip: If using different sizes of jelly roll pans, adjust the batter amount accordingly.
- Tip: If it looks like you have too much batter, save some for a few cupcakes!