🥕 Carrot Cake Oat Bars with Cream Cheese Frosting
Soft, chewy, naturally sweet carrot-oat bars topped with a rich cream cheese frosting and crunchy pecans. Perfect for breakfast, snack time, or dessert.
Ingredients
For the Carrot Oat Bars
- 2 cups rolled oats
- 1 cup quick oats
- 1½ cups finely grated carrots
- ½ cup all-purpose flour
- ½ cup brown sugar
- ÂĽ cup granulated sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- â…“ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking powder
- ÂĽ tsp baking soda
- ÂĽ tsp salt
- ½ cup chopped pecans or walnuts
- â…“ cup raisins, optional
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ÂĽ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk, if needed
For Topping
- ÂĽ cup chopped pecans
- ÂĽ cup shredded or finely grated carrot
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
2. Prepare the carrots. Finely grate the carrots and gently squeeze out excess moisture. Don’t squeeze them completely dry—you want some moisture to keep the bars soft.
3. In a large bowl, combine the rolled oats, quick oats, flour, brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. In another bowl, whisk together the eggs, applesauce, melted butter, and vanilla extract.
5. Pour the wet mixture into the dry ingredients. Stir until just combined.
6. Fold in the grated carrots, chopped pecans, and raisins if using.
7. Spread the mixture evenly into the prepared pan. Press it down gently with a spatula so the bars bake evenly.
8. Bake for 25–32 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean.
9. Allow the bars to cool completely in the pan before frosting. This is important—the frosting will melt if the bars are still warm.
Cream Cheese Frosting
10. Beat the softened cream cheese and butter together until smooth and creamy.
11. Add the powdered sugar and vanilla. Beat until fluffy.
12. If the frosting is too thick, add milk 1 teaspoon at a time until you reach a smooth, spreadable consistency.
13. Spread the frosting generously over the cooled carrot oat bars.
14. Sprinkle with chopped pecans and a little grated carrot.
15. Chill for 20–30 minutes, then cut into squares.
🍰 Tips
For extra-moist bars, don’t overbake them.
Use freshly grated carrots for the best texture.
Toast the pecans for 5–7 minutes before adding them for a deeper nutty flavor.
Store frosted bars in the refrigerator for up to 4 days.
For cleaner cuts, chill the bars before slicing with a sharp knife.
Yield: 12–16 bars
Prep time: 20 minutes
Bake time: 25–32 minutes
Total time: About 1 hour