Frosted Carrot Cake Bars In A Small Pan
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If there is a better word for moist, that is what these carrot cake bars are. My combo of oil, applesauce, and ample shredded carrots means the bars will be good for days, if they last that long 😉. With 15 minutes of prep time and minimal effort (I show you just how easy), the lightly spiced and super soft bars bake in a small, quarter-size baking sheet (perfect for small batches!) and get a lovely whipped cream cheese frosting finish.
After testing these carrot cake bars alongside my mini pineapple carrot cake, I have decided that anything carrot cake is my jam. I thought the same thing when I made the gluten free small batch carrot cake cupcakes. You get this flavorful balance of springy flavors that tip-toe into warm spices. Combine that with a soft cake crumb, and you have the ultimate year-round treat.
Yes, these are technically dessert bars, but they were devoured for breakfast. I watched my husband eat two bars nonchalantly with his coffee (maybe I need to make some baked carrot cake donuts next!). I took that as a sign that these are pretty amazing, or that I need to get traditional breakfast groceries. I’m going with the first. 🙂
How To Make The Bars
- Grate the carrots on a box grater. My preference is to finely grate them on the smaller holes. However, you can grate them on the larger holes if you prefer.
- Whisk together the dry ingredients in a mixing bowl. Get creative with your spices!
Tip! Use normal size carrots. They will grate more easily, and they have a better, sweeter flavor than the small baby carrots.
- Combine the wet ingredients. I start with the oil and sugars. Then mix in the egg until well incorporated (we don’t want little eggy bits in the bars!), then mix in the applesauce.
- Sprinkle the dry ingredients over the wet and mix just until incorporated.
Why Add Applesauce To Carrot Cake?
I tested the bars with and without the applesauce. And I have to report that the applesauce makes the bars incredibly moist – for days! Plus, there is the added benefit of another hint of flavor in the bars.
I recommend unsweetened applesauce for the best results (flavor) since there is enough sugar in the bars already. Small batch pro tip – those little lunchbox-size applesauce containers are almost the amount you need, plus a couple of extra spoonfuls for you while you bake the bars!
- Add the grated carrots to the batter and mix until incorporated. I like to switch to a spatula – otherwise the carrots will get stuck in the whisk!
- Pour the batter into the prepared pan and smooth out with the spatula. Bake the bars for about 22 to 26 minutes or until they are springy to the touch.
FAQ
You can use a small, square cake pan. The bars will be thicker, which is fine, and you may need to add a minute or two to the bake time.
- While the bars are cooling in the pan, make the frosting. For this recipe, I use the maple whipped cream cheese frosting. It is super light, the cream cheese flavor is what you want with anything carrot cake, and the hint of cinnamon spice is a lovely addition to the overall flavor.
- Frost, cut, and serve the bars. You can leave the bars in the baking pan, or carefully lift them out using the parchment paper.
Tip! The number of bars will depend on how big you choose to slice them! The small batch will yield 9 standard-size portions. Though you can certainly make them bigger!
Recipe Variations
The bars are pretty darn good as is. But if you want to add different flavors or textures, below are some ideas:
- Add chopped nuts – Either to the batter or as decorations on top. My recommendation – pecans. The nutty-sweet combo is perfection alongside the spiced carrot cake + cream cheese frosting. (3 to 4 tablespoons)
- Raisins or craisins would be delicious – While I’m not a huge fan of raisins (so I’d probably opt for the craisins), the plumpy fruit would be a fun texture inside the bars. (3 to 4 tablespoons)
- A little shredded coconut would be tasty – 1/4 cup of sweetened or unsweetened coconut would add great texture and hint of flavor.
I plan to enjoy these carrot cake bars well beyond Easter. How about you? Let me know in the comments below. And while you’re there, I’d love it if you could leave a comment and a star rating! 🫶
Frosted Carrot Cake Bars In A Small Pan
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 the cream cheese frosting from the small carrot cake recipe.
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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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