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Close-up shot of dense, moist brown spiced Carrot Cake Bars speckled with orange shreds of grated carrot on a piece of parchment paper.

Ultimate Spiced Carrot Cake Bars

These Ultimate Spiced Carrot Cake Bars feature a dense, moist, warm brown spiced cake speckled with fresh carrots, topped with a thick, smooth cream cheese frosting, toasted walnuts, and a light cinnamon dusting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

All Ingredients
  • 1.5 cups all-purpose flour 190g
  • 1 tsp baking powder 4g
  • 0.5 tsp baking soda 3g
  • 2 tsp ground cinnamon 5g
  • 0.5 tsp ground nutmeg 1g
  • 0.5 tsp salt 3g
  • 0.5 cup vegetable oil 120ml
  • 1 cup light brown sugar 200g, packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract 5ml
  • 1.5 cups freshly grated carrots 150g, do not use pre-bagged
  • 8 oz cream cheese 226g, full-fat, softened to room temperature
  • 0.25 cup unsalted butter 57g, softened
  • 2 cups powdered sugar 240g
  • 1 tsp vanilla extract 5ml
  • 0.5 cup toasted walnuts 60g, roughly chopped
  • 0.25 tsp ground cinnamon 1g, for dusting

Equipment

  • 1 9x9-inch Square Baking Pan Metal preferred for even baking.
  • 1 Parchment Paper Essential for lifting the bars out for clean square cuts.
  • 1 Offset spatula Used to spread the thick frosting edge to edge.

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9-inch square pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together the vegetable oil, light brown sugar, eggs, and vanilla extract until smooth and lightened in color.
  3. Sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture.
  4. Fold in the freshly grated carrots just until distributed to maintain a dense, tender crumb.
  5. Pour the batter into the prepared pan. Bake for 25 to 30 minutes until the surface is a warm brown color and a toothpick comes out with a slight crumb texture. Cool completely on a wire rack.
Frosting and Slicing
  1. In a stand mixer, beat the softened cream cheese and butter on medium-high speed for 2 minutes until perfectly smooth and pale.
  2. Reduce speed to low, gradually add the powdered sugar, then the vanilla extract. Increase speed to medium-high and whip until you have a thick, smooth, creamy white layer.
  3. Use the parchment paper to lift the cooled cake onto a neutral surface. Dollop the frosting on top and spread generously from edge to edge.
  4. Scatter the roughly chopped toasted walnuts over the frosting and apply a light dusting of ground cinnamon. Use a sharp, clean knife to make square cuts, revealing the slight crumb texture on the sides.

Notes

Tip 1: Do not use pre-shredded carrots; freshly grate them for proper moisture.
Tip 2: Ensure your cream cheese and butter are completely at room temperature to avoid a lumpy frosting.