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This family-treasured carrot cake recipe transforms into easy-to-make bars that deliver all the classic flavor without the fuss of a layer cake. The cream cheese frosting creates the perfect sweet companion to the spiced carrot-filled base.
I first made these bars for a spring picnic when I needed something transportable but impressive. They disappeared so quickly I had to start making double batches for family reunions.
Ingredients
- Unsweetened applesauce or oil: 1¼ cups provides moisture without overpowering flavor
- Sugar: 2 cups balances the earthy carrots with perfect sweetness
- Eggs: 3 large add structure and richness to the bars
- Flour: 2 cups creates the foundation for these cake bars
- Baking soda and baking powder: ensures proper rise and texture
- Cinnamon: 1 teaspoon adds classic warm spice essential for carrot cake
- Grated carrots: 2 cups provide natural sweetness and moisture
- Shredded sweetened coconut: 1 cup adds tropical flavor and chewy texture
- Crushed pineapple: 1 cup creates incredible moisture and subtle tanginess
- Cream cheese: 8 oz gives the frosting its signature tangy flavor
- Butter: ½ cup makes the frosting luxuriously smooth
- Powdered sugar: 1 pound creates the perfect sweetness in the frosting
Step-by-Step Instructions
- Prepare Your Oven And Pan:
- Preheat your oven to 350 degrees and either lightly grease your jelly roll pan or line it with parchment paper for easy removal. A 10x15 inch pan works perfectly but check the notes if yours seems smaller.
- Mix The Wet Ingredients:
- Combine the applesauce or oil with sugar and eggs in a large bowl until well blended. This creates the moist base that makes these bars so irresistible.
- Add Dry Ingredients:
- Gently incorporate the flour baking soda baking powder salt and cinnamon into the wet mixture. Mix just until combined to avoid tough bars.
- Fold In The Mix Ins:
- Stir in the grated carrots shredded coconut optional nuts vanilla and undrained crushed pineapple. The pineapple juice adds incredible moisture so do not drain it.
- Bake To Perfection:
- Pour the batter into your prepared pan spreading it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely:
- Allow the bars to cool fully before frosting. This prevents the frosting from melting and gives the flavors time to develop.
- Prepare The Frosting:
- Beat softened butter and cream cheese until fluffy about 2 minutes. Add vanilla and gradually incorporate powdered sugar until smooth and spreadable.
- Frost And Serve:
- Spread the cream cheese frosting generously over the cooled cake bars. Cut into squares and watch them disappear.
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My grandmother originally used oil in this recipe but I started using applesauce years ago and nobody can tell the difference. The crushed pineapple is truly the secret weapon here creating a moist texture that keeps these bars fresh for days.
Make Ahead And Storage
These carrot cake bars actually taste better the day after baking. The flavors have time to meld and develop making them perfect for advance preparation. Store frosted bars in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration but allow the bars to come to room temperature for about 20 minutes before serving for the best flavor experience.
Customization Options
This recipe welcomes personalization based on your preferences. Add raisins for extra sweetness or walnuts for crunch. You can spice things up with additional nutmeg or ginger for more warmth. For a more sophisticated flavor profile try adding a tablespoon of orange zest to the batter which brightens the entire dessert. The frosting can also be flavored with maple extract or topped with toasted coconut for extra dimension.
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Healthier Variations
For a lighter version use all applesauce instead of oil reduce the sugar to 1½ cups and try using whole wheat pastry flour for half of the all purpose flour. The bars will still taste delicious but with fewer calories. You can also reduce the amount of frosting by half and just add a thin layer or skip it entirely for a breakfast style snack cake. Greek yogurt can be substituted for some of the cream cheese in the frosting for added protein and reduced fat.
Frequently Asked Questions
- → Can I use oil instead of applesauce?
Yes, you can replace the applesauce with oil if you prefer a richer texture. Your Nana's recipe will still yield great results!
- → Do I need to drain the pineapple?
No, keep the pineapple juice as it adds moisture to the batter. Just ensure you use crushed pineapple in juice, not syrup.
- → Can I omit the coconut or nuts?
Yes, both are optional. Omitting them won’t affect the baking process, but it will alter the flavor and texture slightly.
- → What size pan should I use?
A 10x15-inch jelly roll pan works best. If it seems like too much batter, use any leftover to make a cupcake or two.
- → How do I store leftovers?
Keep the bars in an airtight container in the refrigerator for up to 3 days to maintain freshness.