Best Carrot Cake Bars Recipes

GRAMMY'S CARROT CAKE BARS

Steps:

• Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
• In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
• Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

CARROT CAKE BARS

Steps:

• In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.

EASY CARROT CAKE BARS

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch baking pan.
• In a small saucepan, combine sugar, carrots, spices, raisins, water, orange juice and butter. Bring to a boil, reduce heat and simmer for 5 minutes. Pour mixture into a large bowl and cool to lukewarm. Add flour, baking soda, and salt to the carrot mixture. Mix well, and stir in walnuts.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick comes out clean.

CARROT CAKE CHEWY OATMEAL BARS

Steps:

• 1. Preheat oven to 350° Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water
• 2. In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat
• 3. To a mixing bowl add the cake mix, drained carrots and raisins(are in the box), coconut, nuts, oatmeal and egg. Mix by hand until blended
• 4. Pour in the melted brown sugar, butter mixture and stir until well mixed
• 5. Spread evenly into a 9x13 inch, lightly greased baking pan
• 6. Bake for 30-35mins.
• 7. Remove from oven and immediately press down on surface of hot cooked bars with spatula.
• 8. Cool and refrigerate before cutting.

CARROT CAKE BARS WITH CINNAMON-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
• In large bowl, beat bar ingredients with electric mixer on medium speed until well blended. Spread evenly in pan.
• Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting evenly over cooled bars. Store covered in refrigerator.

EASY CARROT CAKE BARS

Steps:

• Combine all ingredients for bars in large mixing bowl.
• Beat until smooth.
• Pour into greased 9"x 13" cookie sheet or large oblong pan.
• Bake at 350 degrees for 30 minutes.
• Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
• Cut in squares and serve.
• Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.

CARROT CAKE CHEESECAKE BARS

Steps:

• For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
• Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
• For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
• For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
• For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
• Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
• Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

CARROT CAKE CHEWY OATMEAL BARS

Steps:

• Preheat oven to 350 degrees.
• Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
• In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat.
• To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended.
• Pour in the melted brown sugar, butter mixture and stir until well mixed.
• Spread evenly into a 9x13 inch, lightly greased baking pan.
• Bake for 30-35 minutes.
• Remove from oven and immediately press down on surface of hot cooked bars with spatula.
• Cool and refrigerate before cutting.

SPICY CARROT-CAKE BARS

Steps:

• Heat oven to 350 degrees.
• Grease 13x9-inch baking pan with nonstick cooking spray.
• In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
• In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
• Stir in shredded carrots, pineapple and flour mixture until just blended.
• Spread batter evenly in pan.
• For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
• Add egg and lemon juice; beat well.
• Drop spoonfuls of cream cheese filling onto batter in a random pattern.
• Using a table knife, cut through the mixture to create a marbled effect.
• Bake 25 minutes or until top is set and edges pull away from sides of pan.
• Transfer pan to wire rack and cool completely.
• Cut into 32 bars.

CARROT CAKE NO-BAKE ENERGY BARS

Steps:

• Line a 9-inch square dish with parchment paper.
• Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
• Transfer dough to the prepared dish and press it down and smooth it out evenly.
• Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

CREAM CHEESE-SWIRLED CARROT CAKE BARS

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.
• In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl -- once or twice through each puddle of cream cheese should do it.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.

~ CARROT CAKE BARS ~

Steps:

• 1. Preheat oven to 350 degree F. Grease an 11 x 7 baking dish. In a large bowl, cream the sugar and oil, add eggs one at a time, beating well after each addition.
• 2. Add the flour, salt, spices, vanilla and baking soda. Beat well. Fold in the carrots and nuts. Spread batter into prepared dish.
• 3. Bake for 30 - 35 minutes or until pick inserted in the center comes out clean. Cool on rack. Make frosting...
• 4. Cream together butter and cream cheese. Add vanilla and confectioner's sugar and beat until creamy. Frost cooled bars. Cut into desired sized bars.

MEDIFAST CARROT CAKE PROTEIN BARS

Steps:

• Preheat oven to 350 degrees.
• Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda, and salt together in a bowl.
• Mix egg whites, stevia, carrots, and water (optional) in a bowl.
• Add wet ingredients to dry ingredients and mix together.
• Spray 8x8 glass pyrex dish with non-stick butter spray.
• Pour ingredients into dish.
• Bake for 20-30 minutes.
• Let cool and cut into 8 bars.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
• Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.