Continuing my series “turning desserts into brownies / blondies / bars,” today we are making carrot cake bars! These bars are everything you would want them to be — dense, soft, and topped with cream cheese frosting.
If you know me well, you know I love carrot cake. Carrot cake flavor is superior and should be served all year round! So let’s eat it every way we can. If you are also a carrot cake stan, check out my other carrot cake recipes:
I must warn you, these bars are very addicting. Connor and I had to give most of these away so we wouldn’t eat them all! So you are warned.
If you love these carrot cake bars, check out the other brownies / blondies / bars in this series!
- german chocolate brownies
- banana pudding blondies
- bananas foster brownie skillet
- creme brûlée brownies
carrot cake bars
ingredients
carrot cake bars
- 1 cup butter
- 2 cups brown sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup carrots shredded
cream cheese frosting
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- pinch of salt
instructions
- Preheat oven to 350. Add butter to a large pan over medium heat. When the butter has melted, take the pan off the heat.
- Let the butter cool for a couple minutes then add the brown sugar and stir. Add the eggs, one at a time, stirring throughly and quickly between each. Add vanilla and stir again.
- Add flour, cinnamon, baking powder, and salt. Stir until just combined. Add shredded carrots and stir again.
- Pour batter into an 8×8 pan greased or lined with parchment paper. Bake at 350 for 35-40 minutes.
- While the bars are cooling, make the frosting. Add cream cheese and butter to a bowl. Whip with a stand mixer or hand mixer for 2-3 minutes. Add powdered sugar, vanilla, and salt, and mix another 2-3 minutes until smooth.
- When bars have completely cooled (you can put them in the fridge to speed up cooling time!!), cut them into slices and top with a scoop of cream cheese frosting!
- Then optionally top with a few crushed pecans and a shaving of carrot. Enjoy!
I made these for easter and my family was obsessed! I got so many compliments, awesome recipe!!!