Description

Everything you love about classic carrot cake—now in easy-to-serve bar form! These carrot cake bars are soft, spiced, and topped with rich cream cheese frosting.

Ingredients

For the Cake:

1¼ cups unsweetened applesauce or oil

2 cups sugar

3 eggs

2 cups all-purpose flour

1 tsp baking soda

1½ tsp baking powder

½ tsp salt

1 tsp cinnamon

2 cups grated carrots

1 cup shredded sweetened coconut

1 cup chopped nuts (optional)

1 tsp vanilla extract

1 cup crushed pineapple (do not drain; use pineapple in juice, not syrup)

For the Cream Cheese Frosting:

½ cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

1 tsp vanilla extract

1 lb (about 3¾ cups) powdered sugar

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 10×15-inch jelly roll pan with parchment paper.

In a large bowl, mix together applesauce (or oil), sugar, and eggs until well combined.

Stir in flour, baking soda, baking powder, salt, and cinnamon until just incorporated.

Fold in grated carrots, coconut, nuts (if using), vanilla, and crushed pineapple (with juice).

Pour the batter into the prepared pan.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake bars cool completely before frosting.

For the cream cheese frosting, beat butter and cream cheese together until fluffy. Add vanilla and powdered sugar, and beat until smooth.

Spread frosting evenly over the cooled bars. Slice into squares and serve.

Notes

If your jelly roll pan seems too full, set some batter aside to make a few cupcakes.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Bars taste even better the next day once flavors have melded.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert, Bars
Method: Baking
Cuisine: American