Frosted Carrot Cake Bars In A Small Pan

Two carrot cake bars stacked on top of eachother and finished with frosting.

4 from 1 review

Frosted Carrot Cake Bars In A Small Pan

Carrot cake bars as moist and flavorful as these should be enjoyed any time of year! The simple small batch recipe starts with plenty of grated carrots, a lightly spiced cake, and applesauce to keep the bars soft – all baked in a small sheet pan. Finish the bars with light cream cheese frosting for the perfect snacking treat!

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings: Bars

Calories: 155kcal

Author: Erin Cernich

Equipment

Ingredients

¾ cup fresh carrots, grated about 2 medium carrots
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ cup canola oil or any neutral oil
6 tablespoons light brown sugar
3 tablespoons organic cane sugar or granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
3 tablespoons unsweetened applesauce, room temperature

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the small baking sheet (don't forget the corners!), and line with a sheet of parchment paper, long enough to hang over the sides of the pan.
Grate the carrots on a box grater. I prefer finely grated carrots and use the smaller holes on the grater, but the larger holes will work.
3/4 cup fresh carrots, grated
In a small mixing bowl whisk together the flour, baking powder and soda, salt, and spices.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice
In a medium mixing bowl, mix the oil and both sugars. Add the egg and vanilla and mix until the egg is thoroughly incorporated. Lastly, stir in the applesauce.
1/4 cup canola oil, 6 tablespoons light brown sugar, 3 tablespoons organic cane sugar, 1 large egg, room temperature, 3 tablespoons unsweetened applesauce, room temperature, 1/2 teaspoon vanilla extract
Sprinkle the dry ingredients over the wet and stir just until no dry streaks remain. Gently mix in the carrots. Pour the batter into the prepared pan and smooth out to all corners with a spatula.
Bake for 22 to 26 minutes, or until springy to the touch and a toothpick inserted in the middle comes out clean. Cool the bars in the pan set on a wire cooling rack. You can either frost, slice, and serve from the pan, or use the parchment paper to carefully lift the intact cake out of the pan - then frost and slice. Tip - To make sure the bars release from the pan, go around the pan with a small knife or offset spatula.
Frost the bars with the maple cinnamon whipped cream cheese frosting, or use my classic cream cheese buttercream.

Notes

Serving Size - This is a small batch recipe that can be doubled and made in a half-sheet baking sheet.
Carrots - I recommend using regular-size carrots vs. baby carrots. For one, they are easier to grate. And two, they have better flavor.
Spices - Feel free to change up the spices. Nutmeg would be delicious, as would cardamom.
Storage - Unfrosted bars can be covered and stored at room temperature for up to 5 days. Frosted bars - I recommend refrigerating after 6 to 8 hours because of the frosting.
Freezing - Wrap unfrosted bars in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw in the refrigerator. I do not recommend freezing frosted bars because the texture of the frosting will change.

Nutrition