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Carrot bars are a moist dessert that can be enjoyed year-round with variations including pumpkin, zucchini, fruit, and nuts. Spice and glaze options are also available.
Carrot bars are a delicious, moist dessert that adds a unique texture and flavor through the addition of carrots. Popular around Easter, carrot bars can be great any time of year, as carrots are available year-round in many places. There are dozens of variations that help make the basic recipe for this tasty treat an ever-changing canvas.
One of the most essential ingredients in a carrot bar is the carrot itself. While they aren’t too flavorful, the high water content of carrots makes them ideal for adding a moist texture to a bar-like dessert. Some recipes call for freshly grated carrots, while others use jarred or canned carrots. If you use fresh carrots, be sure to wash the vegetable thoroughly and peel off the outer layer of skin to avoid surface dirt. Although different varieties of carrots can be used to make bars, the orange kind found in most grocery stores is traditional.
Many carrot cake bar recipes call for other vegetables for added flavor or color. Pumpkin carrot bars can be a fantastic option for a sweet Halloween dessert, while carrot and zucchini bars are a great remedy for a bountiful pumpkin harvest. Fruit is sometimes added in small quantities, such as pineapples, apples or raisins. Nuts, such as pecans or walnuts, can add depth and flavor to the batter.
Another key ingredient in carrot bars is spice. Many recipes call for a shake or two of pre-mixed pumpkin pie spice, but it can be more fun to experiment with blended combinations. Cinnamon, nutmeg, cloves, allspice and star anise can help liven up a bland batter. Finely chopped crystallized ginger can be a good way to add a different texture and kick up the spice level a few notches. For those who prefer a less spicy bar, a few cinnamon shakes can add flavor without adding too much heat.
Since the carrot bars are quite moist, it’s important to prepare the pans correctly. Any ovenproof dish will work, though glassware is nicer if the bars will be served straight from the pan. Coat the pans with butter or cooking spray, making sure to get into the corners and up the sides of the pan. To reduce the chance of sticking, check the firmness of the bars by inserting a knife or toothpick into the batter near the end of cooking; if the knife comes out clean, the bars are fully cooked.
A final element often combined with carrot bars is the glaze. Traditionally, bars call for a cream cheese frosting made by blending cream cheese with sugar and a little milk. Another option is penuche glaze, which is made from boiled brown sugar, butter, and milk. For a lighter topping, combine butter, brown sugar, flour, nuts, and oats to make a streusel, then drizzle it over the batter before cooking.
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