How do you make carrot cake bars from scratch?

To make carrot cake bars, start by whisking flour, confectioners' sugar, and cinnamon for the crumble topping, then cut in cubed butter until pea-sized pieces form. For the bars, mix melted butter with granulated sugar, then stir in an egg and vanilla, followed by flour, cinnamon, baking powder, salt, and nutmeg. Fold in 1½ cups of freshly shredded carrots and ½ cup of finely chopped walnuts. Spread half the batter in an 8x8-inch pan, add an 8-ounce cream cheese and confectioners' sugar layer, top with remaining batter, swirl, and add the crumble. Bake at 350°F for 35 to 40 minutes until the edges are light golden brown.

Can you freeze carrot cake bars for later?

Yes, carrot cake bars freeze well for up to 3 months. For best results, cool them completely, then wrap each bar individually in plastic wrap and place them in a labeled and dated freezer-safe container. Thaw the bars in the refrigerator overnight before serving to maintain their texture and flavor.

Do carrot cake bars need to be refrigerated?

Yes, carrot cake bars should be stored in the refrigerator because they contain a cream cheese swirl. Store them in an airtight container in the refrigerator for up to 4 days. For clean slicing, allow the bars to cool completely on the counter, then chill them for at least an hour before cutting.

Can you double the carrot cake bars recipe for a 9x13 pan?

Yes, you can double the recipe for carrot cake bars and bake them in a 9x13-inch pan. Increase the baking time to about 45 to 55 minutes, checking for doneness when the edges are light golden brown and the center has very little jiggle. This larger batch is perfect for potlucks and bake sales.

Carrot Cake Bars - Cream Cheese Swirl & Crumble Topping

Name: Carrot Cake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: ½ cup (1 stick / 113 g) Challenge butter, cubed; ¾ cup (94 g) all-purpose flour; ⅓ cup (42 g) confectioners’ sugar; 1 teaspoon cinnamon; ½ cup (1 stick / 113 g) Challenge unsalted butter, melted; 1 cup (200 g) granulated sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; 1 cup (125 g) all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon baking powder; ¼ teaspoon kosher salt; 1 pinch nutmeg; 1½ cups shredded carrots, approximately 2-3 large carrots; ½ cup walnuts, finely chopped; 8 ounces cream cheese, room temperature; ½ cup (62.5 g) confectioners’ sugar

Description

Carrot Cake Bars Carrot Cake Bars take everything people love about a classic carrot layer cake and press it into a pan you can slice, pack, and share. The base is built on freshly shredded carrots and finely chopped walnuts, and it is finished with two elements that make the bars hard to stop eating: a cheesecake swirl baked right into the middle and a buttery crumble topping scattered over the top.

Ingredients

Scale

Crumble Topping
½ cup (1 stick / 113 g) Challenge butter, cubed
¾ cup (94 g) all-purpose flour
⅓ cup (42 g) confectioners’ sugar
1 teaspoon cinnamon

Bars
½ cup (1 stick / 113 g) Challenge unsalted butter, melted
1 cup (200 g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 cup (125 g) all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon kosher salt
1 pinch nutmeg
1½ cups shredded carrots, approximately 2-3 large carrots
½ cup walnuts, finely chopped

Cheesecake Swirl
8 ounces cream cheese, room temperature
½ cup (62.5 g) confectioners’ sugar

Instructions

1-Preheat the oven to 350°F: Preheat the oven to 350°F. Spray an 8×8-inch baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick cooking spray.
2-Crumble Topping: Crumble Topping: To a medium bowl, add the flour, confectioners’ sugar, and cinnamon. Whisk together to combine.
3-Add the cubed butter: Add the cubed butter. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube into pea-sized pieces. When done, every ingredient should be well incorporated (with a few chunks). Place in the refrigerator until ready.
4-Carrot Cake Bars: Carrot Cake Bars: Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
5-In a medium bowl, add the melted: In a medium bowl, add the melted butter and sugar. Mix to combine.
6-Stir in the egg and vanilla extract: Stir in the egg and vanilla extract.
7-Add in the flour, cinnamon, baking powder,: Add in the flour, cinnamon, baking powder, salt, and nutmeg. Stir until completely combined.
8-Fold in the shredded carrots and chopped: Fold in the shredded carrots and chopped walnuts. Set aside.
9-Cheesecake Swirl: Cheesecake Swirl: In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
10-Assembly: Assembly: Add about half of the carrot cake batter into the pan and spread it out with an offset spatula.
11-Add the cheesecake batter to the carrot: Add the cheesecake batter to the carrot cake batter that is in the pan, spreading it out into an even layer.
12-Add the remaining carrot cake batter on: Add the remaining carrot cake batter on top of the cheesecake batter and spread it out into an even layer.
13-Using a knife or skewer, swirl the: Using a knife or skewer, swirl the batters together.
14-Top with crumble topping: Top with crumble topping.
15-Bake for about 35-40 minutes until the: Bake for about 35-40 minutes until the edges are light golden brown. There will be very little jiggle to the center.
16-Cool completely before cutting: Cool completely before cutting. Store in an airtight container in the refrigerator.

Prep Time: 20 min
Cook Time: 40 min
Method: bake

Nutrition

Calories: 898

Keywords: Carrot Cake Bars