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Carrot Cake Bars Recipe

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3.9 from 5 reviews

Delight in these moist and flavorful Carrot Cake Bars topped with a creamy low-fat cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and cloves, and optionally enriched with nuts or raisins, these bars are a wholesome treat ideal for gatherings or an everyday dessert.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Wet Ingredients

  • 3/4 cup avocado oil (or vegetable oil, or any mild-flavored oil)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1/2 tablespoon vanilla extract

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • pinch of ground cloves

Additional Ingredients

  • 8 ounces finely-grated fresh carrots
  • optional: 1/2 cup chopped nuts or 1/4 cup raisins

Frosting Ingredients

  • 1 (8-ounce) package low-fat cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups sifted powdered sugar (use more/less to achieve your desired consistency)

Instructions

  1. Prep oven and baking dish: Preheat your oven to 350°F (175°C). Lightly mist a 9×9-inch baking dish with cooking spray and set it aside for later use.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the avocado oil, granulated sugar, and brown sugar until the mixture is smooth and combined. Beat in the eggs and vanilla extract until fully incorporated and smooth.
  3. Mix the dry ingredients: In a separate bowl, thoroughly whisk together the all-purpose flour, ground cinnamon, baking soda, fine sea salt, baking powder, ground nutmeg, and a pinch of ground cloves until well combined.
  4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet egg mixture, stirring gently until you have a smooth batter. Then fold in the finely grated fresh carrots until evenly distributed. If using, fold in the chopped nuts and/or raisins at this stage.
  5. Pour and bake: Spread the batter evenly into the prepared 9×9-inch baking dish. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the dish from the oven and transfer it to a wire rack to cool completely to room temperature.
  6. Prepare the frosting: While the cake cools, combine the softened low-fat cream cheese, softened butter, and vanilla extract in a separate mixing bowl. Beat until smooth and creamy. Gradually add the sifted powdered sugar, stirring continuously until you reach your desired frosting consistency.
  7. Frost and serve: Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over the top. Slice into bars, serve, and enjoy this delicious treat!

Notes

  • You can substitute avocado oil with any mild-flavored oil like vegetable or canola oil.
  • For extra texture and flavor, add chopped nuts such as walnuts or pecans, or raisins.
  • Make sure the carrot cake bars are completely cooled before frosting to prevent melting.
  • The frosting’s sweetness can be adjusted by adding more or less powdered sugar to your preference.
  • Store leftover bars covered in the refrigerator for up to 4 days.

Find it online: https://cheftinaskitchen.com/carrot-cake-bars-recipe/