Description

These soft and spiced carrot cake bars are a delightful treat, perfect for satisfying your sweet tooth. Packed with grated carrots, warm spices, and topped with a creamy layer of cream cheese frosting, these bars are sure to become a favorite for any occasion.

Ingredients

2 cups grated carrots

1 1/2 cups all-purpose flour (or almond flour for gluten-free)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup coconut sugar (or brown sugar)

1/2 cup maple syrup (or honey)

1/2 cup vegetable oil (or melted coconut oil)

3 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk together the coconut sugar, maple syrup, oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the grated carrots and chopped walnuts or pecans (if using).
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the bars are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Allow the carrot cake bars to cool completely before frosting them with the cream cheese frosting.
Cut into squares and serve.

Notes

For a gluten-free option, substitute the all-purpose flour with almond flour.

If you’re not a fan of nuts, feel free to skip the walnuts or pecans. You can even add raisins for a different twist!

For a healthier option, you can swap coconut sugar and maple syrup for regular brown sugar and honey.

If you prefer a dairy-free version, use dairy-free cream cheese and butter alternatives for the frosting.

To store, keep the carrot cake bars in an airtight container at room temperature for up to 3-4 days. For longer storage, place them in the fridge, where they will last up to a week.

If you have leftover frosting, store it separately in the fridge for up to a week and reapply it when you’re ready to serve the bars again.

These bars freeze well for up to 2-3 months. Let them thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg