Recipes Desserts Cakes Carrot Cake Recipes Carrot Cake Bars 4.9 (9) 8 Reviews 4 Photos These carrot cake bars are slightly denser than a cake, but slightly fluffier than a brownie—and have a wonderful caramelly flavor, thanks to brown butter. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on March 29, 2023 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 16 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings servings Bars: 3/4 cup unsalted butter 2/3 cup firmly packed brown sugar, divided 1 large egg, at room temperature 1 large egg yolk, at room temperature 1 1/2 teaspoons vanilla extract 2/3 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1 1/2 cups grated carrot Frosting: 8 ounces cream cheese 1 1/2 teaspoons vanilla extract 1 pinch salt 2 cups confectioners' sugar Directions Melt butter in a light-colored saucepan over medium heat. Continue to cook, stirring constantly, until butter begins to brown and smell nutty, about 5 minutes. Carefully measure out 1/4 cup of the browned butter and set aside to use in the frosting. Pour remaining brown butter into a large mixing bowl; allow to cool for 10 to 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides. To the mixing bowl with brown butter, add brown sugar and whisk until combined. Whisk in egg, egg yolk, and vanilla until completely smooth and combined. Add in flour, baking soda, cinnamon, ginger, salt, nutmeg, and allspice and mix until just combined. Fold in carrots. Pour batter into the prepared pan and spread into an even layer. Bake in the preheated oven until bars spring back when touched lightly in the center, 25 to 30 minutes. Remove bars from oven to cool in the pan for 10 minutes. Lift bars out of the pan using the parchment overhang, and remove to a wire rack to cool completely. Meanwhile, prepare frosting. Beat cream cheese in a large bowl with an electric mixer until smooth. Beat in reserved 1/4 cup brown butter on medium-high speed until thoroughly combined. Beat in vanilla, salt, and 1 cup powdered sugar until smooth. Add remaining 1 cup powdered sugar, and beat until thoroughly incorporated. Beat frosting on medium speed until completely smooth, 2 to 3 minutes more. Cover frosting and refrigerate until ready to use. Spread bars with frosting as desired. For best results when slicing, place frosted bars in the fridge for about 1 hour to allow frosting to set up a bit before cutting. Cut into 16 bars. Cook's Note: You can add toasted walnuts or pecans and/or raisins to these bars, if you desire. Fold any additions into batter when you fold in carrots. I Made It Print Nutrition Facts (per serving) 247 Calories 14g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 247 % Daily Value * Total Fat 14g 19% Saturated Fat 9g 43% Cholesterol 72mg 24% Sodium 218mg 9% Total Carbohydrate 27g 10% Dietary Fiber 1g 2% Total Sugars 22g Protein 3g 5% Vitamin C 1mg 1% Calcium 34mg 3% Iron 1mg 3% Potassium 84mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.