How To make Carrot Cake (Bar On)

How to Make Carrot Bars!

Your favorite cake in bar form! These Carrot Cake Bars have all the flavors of your favorite dessert like coconut, carrot, nuts and more, but they are so much quicker and easier. Simply combine the batter, bake and top with a homemade cream cheese frosting.

RECIPE --

Ingredients
2 cups granulated sugar
1 ½ cups canola oil
4 eggs
2 teaspoon soda
2 teaspoon salt
2 cups flour
2 cups grated carrots
1 ½ cups shredded coconut
1 cup chopped nuts optional
1 teaspoon vanilla extract

Frosting
⅓ cup butter softened
8 ounces cream cheese softened
1-2 Tablespoons milk
2 teaspoons vanilla extract
3 cups powdered sugar

Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a jelly roll pan (10x15 inches) with nonstick spray and set aside.
In a mixing bowl, cream sugar and oil. Beat in eggs until just combined.
Combine the soda, salt and flour; add to the creamed mixture and mix well.
Add in grated carrots, coconut, nuts (optional) and vanilla extract and mix until combined.
Pour into a greased 15 x 10 x 1 inch baking pan.
Bake at 350 degrees for 25 minutes or until the bars test done. Cool completely
For the frosting cream butter and cream cheese in a mixing bowl. Add in 1 Tablespoon milk and vanilla extract. Gradually add powdered sugar. Beat well. Add remaining 1 Tablespoon of milk if needed until you get your desired consistency.
Spread frosting over cooled bars.

Notes
How Long Do Carrot Cake Bars Keep?
With the frosting, they will keep in an airtight container for two days at room temperature or you can store them in the refrigerator for a few days longer.

Can You Freeze Carrot Cake Bars?
Yes, you can freeze the bars. Allow the cake to cool completely, and then tightly wrap the pan in plastic wrap. Freeze the unfrosted bars for up to a month. Thaw them at room temperature, and then add the icing.

Do these bars need to be refrigerated?
Yes, we recommend refrigerating these because of the cream cheese in the frosting.

Carrot Cake Bar Recipe

Ingredients:
4 eggs
3/4cup sugar
1cup carrot
100g vegetable oil
2cups all-purpose flour
1tsp baking soda
1tsp baking powder
1tsp nutmegs
1tsp cinnamon

8oz cream cheese
1/4cuo heavy cream
1/4cup powdered sugar

bake this for 35minutes at 180°F

CARROT CAKE WITH CREAM CHEESE FROSTING

CARROT CAKE WITH CREAM CHEESE FROSTING

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon cinnamon powder
½ teaspoon fine salt
½ cup coarsely chopped walnuts (or any nuts of your choice)
1 cup corn oil (or any type of vegetable oil)
1 cup brown sugar OR muscovado OR coconut sugar
3 whole eggs
2 cups grated carrots
½ cup crushed pineapples
1/3 cup non-fat milk

Cream cheese frosting:
1 cup cream cheese, at room temperature
1/3 cup salted butter, at room temperature
¼ cup powdered sugar

Notes:
- Bake the cake in a preheated 350F (160-170C) oven, baking time varies depending on the size of pan that you use.
- We used a 10-inch Bundt pan. Baking time: 55-60 minutes, OR until the top exterior of the cake is almost dry when touched.




Music:
Easy Lemon by Kevin MacLeod
Link:
License:

Carrot Cake Bars | Southern Sassy Mama

Carrot Cake Bars | Southern Sassy Mama
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Carrot Cake Bars Recipe - Laura Vitale - Laura in the Kitchen Episode 465

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Yummy! Carrot Cake Cheesecake Bars - The Scran Line

Carrot Cake
175g - 1 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
200g - 1 cup packed brown sugar
110g - 1/2 cup unsalted butter, melted
1 large egg
1 tbsp vanilla extract
110g - 1 cup shredded carrots (about 1-2 large carrots)

Cheesecake
250g - 8 ounces cream cheese block, room temperature
1/4 cup granulated sugar
2 egg yolks
3/4 tsp vanilla extract
1/4 tsp salt

Instructions:
Carrot Cake
Preheat your oven to 350°F / 175°C. Lightly spray an 8 x 8 inch square cake tin with oil spray and line with baking paper on both sides. Set aside.

Add the flour, cinnamon, baking powder and salt into a medium mixing bowl and use a whisk to combine. Set aside.

Add the brown sugar and melted butter into a large mixing bowl and use a whisk to combine. Add the egg and vanilla and continue whisking until mixed in and smooth. About 1 minute. Add the dry ingredients and mix using a spatula until combined. Lastly, add the grated carrot and fold through.

Cheesecake Layer
Add the cream cheese, sugar, egg yolks, vanilla extract and salt into a medium mixing bowl and use an electric hand mixer to mix until well combined and smooth.

Layering the bars
Add 3/4 of the carrot cake batter into your pre-prepared cake tin and use a spoon or spatula to spread around evenly and flat. Add all of the cheesecake mixture on top and spread around evenly. Lastly, add dollops of the remaining carrot cake batter on top. Gently tap on your workbench to even out. Bake for 25 - 30 minutes and allow to cool down completely before slicing into 3x3 bars.

Notes
Carrot Cake Cheesecake Bars can be stored in an airtight container for up to three days.

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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.