Ingredients
Scale
- ⅔ cup melted butter
- 1 ½ cups brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup shredded carrots
- 1 cup chopped walnuts or pecans + ¼ cup for topping
- ½ cup shredded coconut (optional)
- ⅓ cup milk
- ½ cup raisins (optional)
- 4 oz cream cheese (½ brick)
- ¼ cup butter (½ stick)
- 2 tablespoons milk
- 2 cups powdered sugar (½ – 1 cup more if needed)
Instructions
- Preheat oven to 350°F (175°C).
- Line an 8 x 8 inch pan with parchment and coat with nonstick spray.
- In a large bowl, beat together butter, brown sugar, and vanilla until fluffy.
- Beat in eggs, then flour, cinnamon, baking powder, and salt.
- Mix until well blended.
- Fold in carrots, walnuts or pecans, and raisins (if using), then mix in milk.
- Stir gently until fully incorporated.
- Pour mixture into prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 30 minutes before icing.
- To make icing, beat together cream cheese, butter, vanilla, powdered sugar, and milk until thick and fluffy.
- Spread icing over cooled carrot cake bars, and sprinkle with extra walnuts or pecans.
- Cut into squares and serve.
Notes
For a nut-free version, you can skip the nuts and replace them with more shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: carrot cake, dessert bars, easy baking, cream cheese frosting