Description
Delightfully moist and flavorful Carrot Cake Bars with a creamy, tangy cream cheese frosting. These bars combine grated carrots, shredded coconut, pineapple, and pecans for a delicious twist on classic carrot cake, baked to perfection in a jelly roll pan for easy serving.
Ingredients
Carrot Cake Bars
- 1¼ cups unsweetened applesauce (or oil, as per preference)
- 2 cups granulated sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 cups grated carrots (finely shredded)
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (pecans recommended, optional)
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (not drained, use pineapple in juice, not syrup)
Cream Cheese Frosting
- ½ cup salted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 10×15 inch jelly roll pan or line it with parchment paper to prevent sticking, then set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the unsweetened applesauce, granulated sugar, and eggs until the mixture is smooth and fully combined.
- Add Dry Ingredients: Stir in the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon just until combined, being careful not to overmix.
- Incorporate Mix-Ins: Gently fold in the grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple (with juice) until evenly distributed throughout the batter.
- Transfer and Bake: Pour the batter into the prepared jelly roll pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Before Frosting: Remove the carrot cake bars from the oven and allow them to cool completely in the pan before adding the frosting to prevent melting.
- Prepare Cream Cheese Frosting: In a mixing bowl or the bowl of a stand mixer, beat the softened butter and cream cheese together until light and fluffy. Add in the vanilla extract and powdered sugar, then beat until the frosting is smooth and creamy.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled carrot cake bars. Optionally, decorate as desired.
- Serve and Enjoy: Cut into bars, serve, and enjoy this delicious treat!
Notes
- You can substitute the applesauce with oil if you prefer a richer texture, as traditionally done.
- Ensure carrots are finely shredded for even texture in the bars.
- Use crushed pineapple with juice, not syrup, to maintain moisture without adding excessive sweetness.
- Allow the bars to cool completely before frosting to avoid melting the frosting.
- Chopped pecans add nice crunch but can be omitted for nut-free versions.
- Store bars in an airtight container in the refrigerator due to the cream cheese frosting; they will keep for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
