Delightful Carrot Cake Bars Frosting

These beloved family carrot cake bars pack all the traditional taste without the hassle of layering. The tangy cream cheese topping pairs wonderfully with the spicy, carrot-loaded base.

I whipped these up for an outdoor spring event when I needed something easy to carry but still wow-worthy. They vanished so fast I now always make two batches for family get-togethers.

Ingredients

• Unsweetened applesauce or oil: 1¼ cups adds moisture while staying in the background flavor-wise
• Sugar: 2 cups sweetens perfectly against the natural carrot taste
• Eggs: 3 large ones give these bars their sturdy texture and richness
• Flour: 2 cups forms the base for our tasty treats
• Baking soda and baking powder: work together for the right lift and consistency
• Cinnamon: 1 teaspoon brings that warm kick you can't miss in carrot cake
• Grated carrots: 2 cups bring natural sweetness and juiciness
• Shredded sweetened coconut: 1 cup adds island flavor and nice chew
• Crushed pineapple: 1 cup makes everything super moist with a hint of tang
• Cream cheese: 8 oz delivers that classic tangy frosting flavor
• Butter: ½ cup creates silky smoothness in the topping
• Powdered sugar: 1 pound sweetens the frosting just right

Step-by-Step Instructions

Prepare Your Oven And Pan:

Set your oven to 350 degrees and grab a jelly roll pan. Either coat it lightly with cooking spray or put down parchment paper for easy cleanup. A 10x15 inch pan works best but check our notes if yours is different.

Mix The Wet Ingredients:

Stir the applesauce or oil together with sugar and eggs in a big bowl until everything's smooth. This wet mix is what makes these bars so darn juicy.

Add Dry Ingredients:

Slowly mix in the flour baking soda baking powder salt and cinnamon into your wet stuff. Don't overmix or you'll end up with tough bars.

Fold In The Mix Ins:

Add the freshly grated carrots coconut optional nuts vanilla and crushed pineapple with its juice. Don't drain that pineapple juice it's what makes everything super moist.

Bake To Perfection:

Pour your batter into the pan and smooth it out. Bake for 25 to 30 minutes until you can stick a toothpick in the middle and it comes out clean.

Cool Completely:

Let everything cool down before you add frosting. This stops it from melting and lets all the flavors get friendly with each other.

Prepare The Frosting:

Mix soft butter and cream cheese for about 2 minutes until puffy. Add vanilla then gradually beat in powdered sugar until you get a nice spreadable mix.

Frost And Serve:

Slather that cream cheese frosting all over your cooled bars. Cut them into squares and watch them get gobbled up in no time.

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My grandma used oil when she first made these but I switched to applesauce years back and nobody ever notices. The crushed pineapple is really the hidden gem in this recipe giving you bars that stay fresh and moist for several days.

Make Ahead And Storage

These treats actually taste better a day after you make them. The flavors mix together overnight making them great for planning ahead. Keep your frosted bars in the fridge in a sealed container for up to 3 days. You'll need to refrigerate them because of the cream cheese but let them sit out about 20 minutes before eating so they taste their best.

Customization Options

Feel free to make this recipe your own. Throw in some raisins for extra sweetness or walnuts if you want a crunch. You can add more nutmeg or ginger if you like things spicier. Want something fancy? Try adding a spoonful of orange zest to brighten everything up. You can also play with the frosting by adding maple extract or sprinkling toasted coconut on top for more flavor.

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Healthier Variations

Want a lighter version? Skip the oil completely and use just applesauce. Cut the sugar down to 1½ cups and swap half the white flour for whole wheat pastry flour. They'll still taste great but with fewer calories. You can also use half the frosting or go without it for a breakfast-friendly snack. Try mixing Greek yogurt with some of the cream cheese in your frosting to add protein and cut fat.

Common Questions

→ Can I use oil instead of applesauce?

Absolutely. Swap out the applesauce for oil if you want something richer. Your Nana's recipe will turn out just as yummy either way!

→ Do I need to drain the pineapple?

Don't drain it. The juice makes the batter nice and moist. Just make sure you're using crushed pineapple in juice and not the syrupy kind.

→ Can I omit the coconut or nuts?

Go ahead and skip them if you want. Your bars will still bake up fine without them, though they'll taste a bit different and have a slightly changed texture.

→ What size pan should I use?

Go with a 10x15-inch jelly roll pan for best results. If you've got too much batter, just make a cupcake or two with what's left over.

→ How do I store leftovers?

Pop them in a sealed container and stick them in the fridge. They'll stay fresh for about 3 days that way.