Carrot cake rarely lasts long in our house, but I do not always feel like making a full layered cake. These bars give us the same warm cinnamon flavor in a much simpler form, and they are easy to cut into small squares for the kids.
The grated carrots keep the cake soft and moist, while the pecans add a little crunch. Instead of the usual cream cheese frosting, I cover the cooled bars with a light coconut cream frosting. The coconut flavor is mild, but it works surprisingly well with the carrots and spices.
I keep these carrot cake bars in the refrigerator and take them out shortly before serving. They make a lovely afternoon treat with coffee, and the smaller pieces are just the right size when we want a little dessert after dinner.
Coconut Carrot Cake Bars
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 1 hour
Servings: 12 bars
Ingredients
For the carrot cake bars
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup chopped pecans, plus more for topping
For the coconut cream frosting
- 1 can full-fat coconut cream, chilled overnight
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Place the unopened can of coconut cream in the refrigerator overnight. This helps the thick cream separate from any liquid.
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some paper hanging over the sides.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- In a separate large bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated carrots and chopped pecans.
- Spread the batter evenly in the prepared pan. Bake for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes. Lift it out using the parchment paper and let it cool completely before adding the frosting.
- Open the chilled coconut cream without shaking the can. Scoop the thick cream into a mixing bowl, leaving the watery liquid behind.
- Beat the coconut cream with an electric mixer until smooth and fluffy. Add the powdered sugar and vanilla, then beat again until combined. If the frosting becomes too soft, refrigerate it for 20 to 30 minutes.
- Spread the coconut cream frosting over the cooled carrot cake. Sprinkle with additional chopped pecans.
- Refrigerate for at least 1 hour to help the frosting set. Cut into 12 bars and serve chilled.
Tips
- Grate the carrots finely so they soften properly and blend into the cake.
- Use canned full-fat coconut cream rather than refrigerated coconut milk from a carton.
- Coconut cream frosting softens at room temperature, so keep the bars refrigerated until shortly before serving.
- Store the bars in a covered container in the refrigerator for up to four days.
Frequently Asked Questions
Can I use coconut milk instead of coconut cream?
Full-fat canned coconut milk can work, but it must be chilled overnight. Use only the thick cream that collects at the top of the can. Coconut cream is usually thicker and produces a more stable frosting.
Why does the coconut cream need to be chilled?
Chilling separates the thick cream from the liquid and makes it easier to whip. If the cream is warm, the frosting may be too loose to spread over the bars.
Can I use pre-shredded carrots?
Freshly grated carrots are better because they contain more moisture. Packaged shredded carrots are often thick and dry, so they may remain firm after baking.
Do I need to peel the carrots?
Peeling is recommended, especially if the skins are thick or rough. After peeling, grate the carrots using the small holes of a box grater.
Can I leave out the pecans?
Yes. The bars will still bake properly without them. You can also replace the pecans with chopped walnuts or shredded coconut.
How do I know when the bars are finished baking?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. Avoid baking them until completely dry, as they will continue to firm up while cooling.
Can I make these bars ahead of time?
Yes. Bake the bars a day ahead and keep them covered. Add the coconut cream frosting once the cake has cooled, then refrigerate until you are ready to serve it.
Do carrot cake bars need to be refrigerated?
Yes. Because the frosting is made with coconut cream, the finished bars should be stored in the refrigerator. Keep them in a covered container for up to four days.
Can I freeze carrot cake bars?
The unfrosted bars freeze well for up to three months. Wrap them tightly and place them in a freezer-safe container. Thaw them in the refrigerator before adding the coconut cream frosting.
Why is my coconut cream frosting runny?
The coconut cream may not have been cold enough, or the can may have contained too much liquid. Use only the solid portion and refrigerate the frosting for 20 to 30 minutes if it becomes too soft.