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Carrot Cake Bars

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Ingredients Method Notes

Ingredients
  

  • For the Bars:
  • 1 cup 200g granulated sugar
  • ½ cup 100g brown sugar
  • ¾ cup 180ml vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups 250g all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 2 cups finely grated carrots
  • ½ cup chopped pecans optional, but highly encouraged
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • For Topping:
  • ½ cup toasted pecans chopped

Method
 

  1. Instructions
  2. Prep Like a Pro (or at least pretend to). Preheat your oven to 350°F. Line a 9×13 pan with parchment paper because future-you deserves easy cleanup.
  3. Mix the Magic. In a large bowl, whisk together the sugars, oil, eggs, and vanilla until smooth and glossy.
  4. Dry Team Joins the Party. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the wet ingredients and stir until just combined.
  5. Bring in the Carrots. Fold in the grated carrots (and chopped pecans if using). Try not to eat the batter. Or do. I won’t tell.
  6. Bake, Pour into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely. (Yes, completely. I know. It’s hard.)
  7. Frosting Time (aka the best part). Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy and dreamy.
  8. Assemble Your Masterpiece. Spread frosting over cooled bars and sprinkle generously with toasted pecans.
  9. Slice & Admire. Cut into long bars for that bakery-style look and prepare to feel wildly accomplished.

Notes

Notes From My Kitchen
Finely grated carrots are key—no chunky veggie surprises here
These taste even better the next day (if they last that long)
Store in the fridge, but let them sit out a bit before serving for peak softness
If your family is suspicious of “vegetables in dessert,” just… don’t lead with that