{"id":659,"date":"2013-03-11T12:54:00","date_gmt":"2013-03-11T16:54:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2013\/03\/11\/glazed-carrot-cake\/"},"modified":"2023-07-20T12:51:58","modified_gmt":"2023-07-20T16:51:58","slug":"glazed-carrot-cake","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/glazed-carrot-cake\/","title":{"rendered":"Glazed Carrot Cake Bars"},"content":{"rendered":"\n

Learn how to make the best carrot cake bars with this easy recipe. This carrot cake is topped with a citrus glaze, but you could also smear a thick layer of cream cheese frosting or white chocolate cream cheese frosting if you prefer. This makes an excellent snacking cake that you can cut into squares and serve with tea. <\/p>\n\n\n\n

\"Squares<\/figure>\n\n\n\n

This recipe is simple and makes one layer of cake<\/a>, which is a lot easier than a layer cake<\/a>. It's also a little lighter because it's glazed, not frosted.<\/p>\n\n\n\n

This carrot cake recipe was adapted from the French magazine Saveurs<\/a> (May 2012, page 79). The original French recipe was entitled \"carrot blondies,\" but it actually yielded carrot cake. That's okay because it turned out to be a really nice snacking cake, moist and flavourful. I tweaked the spices and the add-ins, opting for crystallized ginger and walnuts.<\/p>\n\n\n\n

The only issue I had was with the glaze, but that was my own fault. When I read the glaze recipe, I misread \"2 cuill\u00e8res \u00e0 caf\u00e9 de jus de citron vert\" (French for 2 teaspoons of lime juice) for \"2 cuill\u00e8res \u00e0 soupe de jus de citron vert\" (French for 2 tablespoons of lime juice). It's confusing how the French baking term<\/a> for teaspoon actually literally translates to coffee spoon, but when I think of a coffee spoon, I think of the tablespoon you measure out coffee grinds with. I ended up with a runny glaze that mostly just ran off the cake, but the bit that soaked in gave a nice citrus hit. I added a second layer of thicker glaze later on.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Best Ways To Grate Carrots For Cake and Zest Citrus<\/h2>\n\n\n\n

You can buy shredded carrots in a bag at the grocery store, which is very convenient, but sometimes they are too thick to bake with. At home, I prefer to use a box grater or a large food processor with a grater attachment (as I did for this eggless carrot cake<\/a>).<\/p>\n\n\n\n

For the citrus zest in the glaze, invest in a microplane<\/a> to create feathery, light pieces of zest that won't interfere with the texture of the glaze.<\/p>\n\n\n\n

\"Zesting<\/figure>\n\n\n\n

Baking Carrot Cake In A Square Pan<\/h2>\n\n\n\n

As with most recipes from France, no pan size is suggested. I find this rather curious. Are French women born knowing exactly what pan size or type of bakeware<\/a> they need to use for each recipe? Is there some rule or formula I don't know about?<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Traditionally, carrot cakes are baked in round pans and stacked into layer cake with thick cream cheese frosting<\/a>. But I was going for a snack cake, like this banana cake with milk chocolate frosting<\/a>, or this chocolate cake with peanut butter frosting<\/a>. These are simple, single-layer cakes that are baked in square pans and cut into squares to serve. For this glazed carrot cake, I used an 8-inch square metal pan, so my squares are thicker than those pictured in the magazine. Take the time to prepare the cake pan<\/a> properly before baking. I lined the bottom and sides with parchment, but you can also grease and flour the pan if you prefer.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Alternative Frostings For Carrot Cake Bars<\/h2>\n\n\n\n

While I love lemon glazes, you may prefer a classic cream cheese frosting, either this cream cheese frosting with less sugar<\/a> or this white chocolate cream cheese frosting without icing sugar<\/a>.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

If you tried this\u00a0recipe for the best glazed carrot cake bars<\/strong>\u00a0(or any other recipe on my website), please leave a \u2b50\u00a0star rating<\/strong>\u00a0and let me know how it went in the\u00a0comments\u00a0below<\/strong>. I love hearing from you!<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
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Glazed Carrot Cake<\/h2>\n
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Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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This easy carrot cake is glazed twice for extra flavor. The first glaze is runnier so it soaks into the cake, while the second is thicker so it coats every piece of cake. This carrot cake is cut into squares so it makes a great afternoon snacking cake.<\/span><\/div>\n
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