Go Back
To create the perfect base for your mini carrot cake bars, focusing on the wet ingredients is essential. In this recipe, we use a combination of vegetable oil and sugars to ensure that your bars are moist and tender. The oil not only adds moisture but also contributes to that delightful soft texture that makes these bars irresistible. When combined with brown sugar, which adds a hint of caramel flavor, and granulated sugar for sweetness, you'll achieve a beautifully balanced mixture that sets the stage for the addition of carrots and pineapple.

Mini Carrot Cake Bars

Discover the joy of baking with our Delightfully Moist Mini Carrot Cake Bars, a perfect treat for any occasion. These bars combine the rich flavors of freshly grated carrots, crushed pineapple, and spices, creating a moist and flavorful dessert that’s easy to serve. Topped with creamy frosting, each bite is a delightful blend of sweetness and warmth. Ideal for gatherings or as a personal indulgence, these mini bars are sure to impress everyone!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/4 cup raisins (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch pan with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then add the vanilla extract. Mix until everything is well incorporated.

        Add Carrots and Pineapple: Fold in the grated carrots and crushed pineapple for moisture. If using, add the chopped walnuts and raisins, mixing them in gently.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix – a few lumps are fine!

            Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

              Cool: Once baked, remove the bars from the oven and allow them to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

                Prepare the Frosting: In a mixing bowl, combine the softened cream cheese and butter. Beat until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract and a pinch of salt.

                  Frost the Bars: Once the carrot cake bars are completely cooled, spread the cream cheese frosting on top evenly.

                    Slice and Serve: Cut the bars into squares or rectangles. Serve immediately or store in an airtight container in the fridge for up to a week.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 mini bars