Carrot cake bars

Recipes -> Desserts

If you’re looking for a quick, moist, and flavorful small batch dessert, then this one is for you. This Carrot Cake is made in a 20 centimeter (8 inch) square cake pan, perfect for whenever you’re craving a cozy dessert or if you want to impress your friends. It comes together quickly and easily, without having to spend hours in the kitchen.

Carrot cake is a classic dessert that feels both indulgent and wholesome, often packed with walnuts, raising or even shredded coconuts. It is a moist, spiced cake and its main ingredient is carrots, a vegetable that is often not associated with desserts. The carrots add moisture and a subtle sweetness to the cake, while the cinnamon infuses it with a cozy aroma. The smooth cream cheese topping creates a frosting that’s fluffy, creamy, slightly sweet but tangy, which balances out perfectly the sweetness of the cake.

Carrot cake can be made as a simple square cake that you cut into bars for easy serving; or it can also be layered into a tall, round cake for special occasions. This recipe focuses on a small batch, square cake, mostly perfect for a Sunday dessert to share with your loved ones.

A few tips

• I recommend using finely grated carrots, because the blend more evenly into the batter, ensuring that there are no large chunks of carrots in the cake. Larger pieces might stay firm causing uneven baking and unpleasant texture.

• Try not over bake the cake, because that can cause it to dry out and lose its desirable moist texture.

• Once the cake is ready, I recommend storing it in the fridge inside an air tight container.

Frequently asked questions

1.     What are some popular add-ins for a carrot cake?

While personally I prefer to keep it simple, there are many popular add-ins for a carrot cake: walnuts, pecans, coconut flakes, pineapples, diced or shredded apples, orange zest. When it comes to spices, I usually only use cinnamon, but you can also use nutmeg or even ginger.

2.     Can I make carrot cake without nuts?

Sure! If you prefer a nut-free cake, just leave them out. The cake will still be moist and soft.

3.     How should I store carrot cake?

Personally I prefer storing my carrot cakes in the fridge since cream cheese frosting can easily go bad at room temperature or in a warmer space. So if you decide to store it in the fridge like me, make sure to cover it or best to place it in an airtight container in order for the cake to not dry out.

4.     What oil can I use in my cake?

I prefer using sunflower oil, but you can substitute that with any neutral oil like canola or vegetable oil.

Ingredients you will need for this recipe

For the cake batter:

• Granulated sugar: provides sweetness

• Brown sugar: adds a caramel-like flavor to the cake

• Sunflower oil: keeps the cake moist and tender

• Eggs: provide structure and stability

• Vanilla extract: adds a delicious and subtle flavor to the cake. Make sure to use a good quality vanilla extract

• All-purpose flour: creates a tender, soft texture

• Baking powder and baking soda: helps the cake rise and create a lighter texture

• Chopped walnuts: adds a delicious crunch to the cake.

• Grated carrots: I prefer to use very finely grated carrots.

• Cinnamon: for a delicious flavor

For the frosting:

• Cream cheese: main ingredient in the frosting

• Whipping cream: makes a fluffy, rich and creamy frosting

• Sugar: sweetens the frosting

• Vanilla extract: enhances the flavor of the frosting

Instructions

1. First, you’re going to preheat your oven to 180C (fan).

2. Next, prepare your cake tin. Grease and line a 20 cm (8 inch) square cake tin with parchment paper and butter then set it aside.

3. Let’s prepare the batter: In a large bowl whisk together the granulated sugar, brown sugar and eggs until light and fluffy. For this step, I prefer using a hand mixer but you can also use a simple hand whisk. Next, pour in the sunflower oil along with the vanilla extract and mix until well combined.

4. Sift in the all-purpose flour, cinnamon, baking powder, baking soda and mix until just combined. Don’t worry if it’s a bit lumpy, it’s totally okay.

5. Lastly, fold in your finely grated carrots and chopped walnuts.

6. Pour the batter into the prepared cake tin and spread it out evenly. Bake in the preheated oven for 30 to 40 minutes, but make sure not to over bake it, since it can easily dry out. Once ready, take the cake out the oven and let it cool down.

7. While the cake is cooling, prepare the cream cheese frosting. In a bowl beat the softened cream cheese with the sugar and vanilla until creamy and smooth. Then gradually add the whipping cream and beat it until fluffy. For this step, I prefer to use my stand mixer, but it is totally okay to use a hand-mixer also.

8. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and cut it into equal sized bars or squares.

9. I like serving this delicious carrot cake with espresso or coffee flavored ice cream along with some crushed digestive biscuits.

10. Enjoy this delicious carrot cake.

Yield: 9 small bars

Author: Angela Bauch

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Carrot cake bars

If you’re looking for a quick, moist, and flavorful small batch dessert, then this one is for you. This Carrot Cake is made in a 20 centimeter (8 inch) square cake pan, perfect for whenever you’re craving a cozy dessert or if you want to impress your friends. It comes together quickly and easily, without having to spend hours in the kitchen.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

For the cake batter

• 85g granulated sugar
• 85g brown sugar
• 125g sunflower oil
• 2 eggs
• 1 teaspoon vanilla extract
• 125g all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking sofa
• 80g chopped walnuts
• 150g finely grated carrots

For the cream cheese frosting

• 175g cream cheese, softened
• 50g whipping cream
• 130g granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. First, you’re going to preheat your oven to 180C (fan).
2. Next, prepare your cake tin. Grease and line a 20 cm (8 inch) square cake tin with parchment paper and butter then set it aside.
3. Let’s prepare the batter: In a large bowl whisk together the granulated sugar, brown sugar and eggs until light and fluffy. For this step, I prefer using a hand mixer but you can also use a simple hand whisk. Next, pour in the sunflower oil along with the vanilla extract and mix until well combined.
4. Sift in the all-purpose flour, cinnamon, baking powder, baking soda and mix until just combined. Don’t worry if it’s a bit lumpy, it’s totally okay.
5. Lastly, fold in your finely grated carrots and chopped walnuts.
6. Pour the batter into the prepared cake tin and spread it out evenly. Bake in the preheated oven for 30 to 45 minutes, but make sure not to over bake it, since it can easily dry out. Once ready, take the cake out the oven and let it cool down.
7. While the cake is cooling, prepare the cream cheese frosting. In a bowl beat the softened cream cheese with the sugar and vanilla until creamy and smooth. Then gradually add the whipping cream and beat it until fluffy. For this step, I prefer to use my stand mixer, but it is totally okay to use a hand-mixer also.
8. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and cut it into equal sized bars or squares.
9. I like serving this delicious carrot cake with espresso or coffee flavored ice cream along with some crushed digestive biscuits.
10. Enjoy this delicious carrot cake.

Notes

• I recommend using finely grated carrots, because the blend more evenly into the batter, ensuring that there are no large chunks of carrots in the cake. Larger pieces might stay firm causing uneven baking and unpleasant texture.
• Try not over bake the cake, because that can cause it to dry out and lose its desirable moist texture.
• Once the cake is ready, I recommend storing it in the fridge inside an air tight container.

Nutrition Facts

Calories

471.69

Fat

29.72 g

Sat. Fat

7.55 g

Carbs

48.23 g

Fiber

1.62 g

Net carbs

46.62 g

Sugar

35.12 g

Protein

5.58 g

Sodium

115 mg

Cholesterol

62.29 mg

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