Description
Delicious and moist carrot cake bars topped with a rich browned butter cream cheese frosting. These easy-to-make sheet pan bars combine the warm flavors of cinnamon and nutmeg with grated carrots, pineapple, and optional walnuts, perfect for dessert or a sweet snack.
Ingredients
Scale
For the Carrot Cake Bars
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
For the Browned Butter Cream Cheese Frosting
- 1/2 cup unsalted butter
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and line a 9×13 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well blended. Then add the eggs and vanilla extract, mixing until fully combined.
- Add Carrots and Pineapple: Stir the finely grated carrots and drained crushed pineapple into the wet ingredients to add moisture and flavor.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bars tender.
- Add Walnuts: Gently fold in the chopped walnuts if using, distributing them evenly throughout the batter.
- Bake the Bars: Pour the batter into the prepared pan and spread evenly. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Browned Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and gives off a nutty aroma, about 3 to 5 minutes. Remove from heat and let it cool slightly.
- Make the Frosting: In a large bowl, beat the softened cream cheese until smooth. Add the slightly cooled browned butter and mix until fully incorporated. Gradually beat in the powdered sugar and vanilla extract, adding 1 to 2 tablespoons of milk as needed to reach a smooth, spreadable consistency.
- Frost the Bars: Spread the browned butter cream cheese frosting evenly over the cooled carrot cake bars using a spatula or knife.
- Serve: Slice the frosted bars into 16 squares and serve immediately, or store for later enjoyment.
Notes
- Ensure the carrot cake bars are completely cooled before frosting to prevent the frosting from melting or sliding off.
- Store any leftovers in the refrigerator for up to 4 days to maintain freshness and texture.
- For enhanced flavor, toast the walnuts lightly in a dry pan before adding them to the batter.
