Carrot Cake Bars with Cream Cheese Frosting
The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!
Servings 36 bars
Calories 217kcal
Ingredients
Carrot Cake Bars
One
- 1¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups granulated sugar
- 3 large eggs room temperature
Two
- 2 cups all-purpose flour spooned and leveld
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Three
- 2 cups grated carrots finely shredded
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts we like to use pecansoptional
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup} Spoon the pineapple from the jar into the measuring cup.
Cream Cheese Frosting
- ½ cup salted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
For the Carrot Cake Bars:
- Preheat oven to 350°F. Lightly grease a 10x15 inch jelly roll pan or line with parchment paper. Set aside.
- Add unsweetened applesauce, granulated sugar and eggs to a large mixing bowl. Whisk to combine.1¼ cups unsweetened applesauce, 2 cups granulated sugar, 3 large eggs
- Stir in the all-purpose flour, baking soda, baking powder, salt and ground cinnamon just until combined.2 cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon
- Add carrots, coconut, nuts, vanilla extract and pineapple and stir just until evenly combined.2 cups grated carrots, 1 cup shredded sweetened coconut, 1 cup chopped nuts, 1 teaspoon vanilla extract, 1 cup crushed pineapple
- Transfer batter to the prepared pan, smooth top and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely before frosting.
For the Cream Cheese Frosting
- Beat the butter and cream cheese in a mixing bowl or the bowl of a stand mixer until nice and fluffy. Add in the vanilla extract and powdered sugar and beat until nice and smooth.½ cup salted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, 1 pound powdered sugar
- Spread evenly on top of the cooled cake bars. Decorate, if desired, serve and enjoy!
Video
Notes
Storage Information
Jelly Roll Pans I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | 10x15 inch Jelly Roll Pan
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Refrigerator: Store leftover Carrot Cake Bars in an airtight container in the refrigerator for up to 3 days. The frosting stays fresh and the bars remain moist and flavorful.
- Make-Ahead: You can make these bars a day in advance, which makes them perfect for entertaining. In fact, the flavor often improves after sitting overnight.
- Freezer: To freeze, wrap unfrosted bars tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and frost before serving.
Jelly Roll Pans I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | 10x15 inch Jelly Roll Pan
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 116mg | Potassium: 106mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1380IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
