Spicy Carrot Cake Bars
Elevate your dessert game with these irresistible Spicy Carrot Cake Bars—a bold twist on the classic treat that combines the natural sweetness of grated carrots with the warm, aromatic spices of cinnamon, ginger, nutmeg, and a fiery hint of cayenne pepper. Perfectly moist and baked to perfection, these bars are crowned with a luscious cream cheese frosting that’s rich and velvety. Easy to prepare and ready in under an hour, this recipe is ideal for entertaining or indulging your cravings. With just the right balance of sweetness and spice, these carrot cake bars promise a flavor-packed experience in every bite. Perfect for seasonal gatherings or everyday snacking, they’re a unique twist on traditional carrot desserts that your guests will rave about.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 2 cups carrots, grated
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.25 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cayenne pepper, and salt until evenly combined.
Add the grated carrots, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan set on a wire rack before frosting.
To make the frosting, use an electric mixer to beat the softened cream cheese and butter together in a medium bowl until creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
Once the bars are fully cooled, spread the cream cheese frosting evenly over the top.
Cut the cake into 12 bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 3162 mg | 138% | |
| Total Carbohydrate | 680.2 g | 247% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 507.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
