Carrot Cake Bars

Carrot Cake Bars are soft and moist, full of warm spices, and topped with a sweet maple frosting. This dessert is easy to make in a quarter sheet pan or 9x13 pan to feed a crowd for Easter or any other holiday or special occasion.

Author Amber Brady

Prep Time 25

Cook Time 20

Total Time 45

Yields servings

Ingredients

Carrot Sheet Cake

1 ¼ cups (156 g) all-purpose flour, (stir, spoon & level)
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, gently packed
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ cup (118 ml) oil, (canola/vegetable)
½ cup (120 g) sour cream, (or plain Greek yogurt or applesauce) room temperature
2 large eggs, room temperature
1 ½ tsp vanilla extract
1 ½ cups (170 g) shredded carrots, (loosely packed/measured)

Maple Frosting

1 cup (226 g) *butter, (2 sticks) room temperature
⅓ cup (80 ml) pure maple syrup
2 cups (240 g) powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a quarter sheet pan or 9×13-inch baking dish with cooking spray. Set aside.
CARROT SHEET CAKE: In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk the oil, sour cream, eggs, and vanilla.
Add the wet ingredients to the bowl of dry ingredients and mix until almost combined. Then fold in the shredded carrots until just incorporated. Pour the batter into the prepared pan and spread evenly.
Bake at 350˚F for 20-22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs and the cake springs back when touched. Cool completely.
MAPLE FROSTING: Place the butter and pure maple syrup into a large bowl. Beat together with an electric hand mixer until smooth and combined. Add the powdered sugar ½ cup at a time, mixing well after each addition. Once the frosting is made, you may need to stir it by hand with a wooden spoon to remove any air bubbles.
Dollop then spread the frosting evenly over the cooled carrot sheet cake with an offset spatula. I like to do a quick bakery swirl with my spatula to make the top look fancy without having to pipe anything.
Cut carrot cake bars into 15 pieces (3 rows by 5 rows). Then use a serving spatula to lift the bars out of the pan.

Notes

You may use salted or unsalted butter for the frosting, but I would add ¼ tsp of salt to unsalted butter to help cut the sweetness a little bit.
TO STORE: Cover the pan tightly with plastic wrap or foil. Store at room temperature for up to 3-4 days. The carrot bars will last a few additional days if stored in the refrigerator. For longer storage, freeze the bars.
TO FREEZE: Allow frosting to crust over, then wrap individual slices in plastic wrap and place them in a freezer-safe container or bag in the freezer for up to 3 months. When ready to enjoy, let the bars thaw in the refrigerator overnight.

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