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Delicious carrot cake bars topped with creamy cream cheese frosting

Carrot Cake Bars with Cream Cheese Frosting

These delightful Carrot Cake Bars are rich and moist, topped with a creamy frosting, making them perfect for any occasion. A nostalgic treat that everyone will love!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Carrot Cake Bars
  • 1.25 cups unsweetened applesauce Can use vegetable oil for richer flavor.
  • 2 cups sugar Reduce for a less sweet version if desired.
  • 3 large eggs For a vegan option, use flax eggs.
  • 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 tsp baking soda Ensure freshness for best results.
  • 1.5 tsp baking powder Vital for fluffy texture.
  • 0.5 tsp salt Enhances flavors.
  • 1 tsp cinnamon Can substitute with nutmeg for a different flavor.
  • 2 cups grated carrots Fresh is best, but pre-grated is okay.
  • 1 cup shredded coconut Optional; can be omitted for simpler flavor.
  • 1 cup chopped nuts Optional; walnuts or pecans work well.
  • 1 tsp vanilla extract Using pure vanilla enhances flavor.
  • 1 cup crushed pineapple (with juice) Do not drain for best taste.
For the Cream Cheese Frosting
  • 0.5 cup butter, softened Ensure it's at room temperature.
  • 8 oz cream cheese, softened Do not use low-fat for best results.
  • 1 tsp vanilla extract Pure vanilla preferred.
  • 1 lb powdered sugar Adjust for desired frosting consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the applesauce (or oil) and sugar until well combined.
  3. Add the eggs one at a time, whisking well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  6. Fold in the grated carrots, coconut, nuts (if using), vanilla, and crushed pineapple with its juice.
  7. Pour the batter into the prepared pan and spread it evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
  2. Allow the bars to cool completely in the pan on a wire rack.
Frosting
  1. In a bowl, beat the softened butter and cream cheese until smooth and fluffy.
  2. Add vanilla and gradually add powdered sugar while beating until smooth.
Assembly
  1. Once the bars are cool, spread the frosting evenly over the top.
  2. Refrigerate the frosted bars for 30 minutes before cutting into squares.

Notes

Store bars in an airtight container in the refrigerator for up to a week. Freezing is also possible; wrap individual bars tightly and store for up to three months.