These moist and flavorful carrot cake bars are infused with warm spices and topped with a rich cream cheese frosting. Easier to prepare and serve than a traditional layered cake, they are perfect for any occasion. With their soft texture, aromatic spices, and creamy topping, these bars are a delightful treat for dessert lovers.
Why You’ll Love This Recipe
- Easier Than Layered Cake – All the deliciousness of carrot cake in a simple, easy-to-serve bar format.
- Moist and Flavorful – Packed with fresh carrots, warm spices, and optional crunchy nuts.
- Rich Cream Cheese Frosting – A smooth and creamy topping that perfectly complements the spiced cake.
- Perfect for Any Occasion – Great for holidays, potlucks, or an everyday treat.
- Customizable – Easily adapt with nuts, raisins, or a drizzle of caramel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Carrot Cake Bars:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the grated carrots and nuts (if using).
Bake:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before frosting.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in the vanilla extract.
Frost and Serve:
- Once the carrot cake bars are completely cool, spread the cream cheese frosting evenly over the top.
- Cut into squares or bars and serve. Garnish with additional chopped nuts or a sprinkle of cinnamon, if desired.
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 350 kcal per serving
Variations
- Healthier Option – Use whole wheat flour or a mix of whole wheat and all-purpose flour.
- Dairy-Free Version – Use dairy-free cream cheese and vegan butter for the frosting.
- Nut-Free – Simply omit the walnuts or pecans.
- Add Raisins – Mix in ¼ cup of raisins for extra sweetness.
- Spiced Up – Add a pinch of ground ginger or cloves for deeper spice flavor.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted bars for up to 3 months. Thaw and frost before serving.
- Reheating: Best enjoyed at room temperature or slightly chilled from the fridge.
FAQs
Can I use a different oil instead of vegetable oil?
Yes! You can use melted coconut oil or canola oil as a substitute.
How do I make these bars extra moist?
Make sure to measure your flour correctly and don’t overmix the batter. You can also add 2 tablespoons of applesauce for extra moisture.
Can I make this recipe into cupcakes?
Yes! Divide the batter into a muffin tin and bake for about 18-22 minutes.
What’s the best way to grate carrots for this recipe?
Use a fine grater for softer carrot texture, or a box grater for more visible carrot pieces.
Can I make the frosting less sweet?
Yes, reduce the powdered sugar slightly, or add a pinch of salt to balance the sweetness.
Can I use pre-shredded carrots?
Freshly grated carrots work best since pre-shredded ones tend to be dry and tough.
Do these bars need to be refrigerated?
Yes, because of the cream cheese frosting, they should be stored in the fridge.
Can I use a hand mixer for the frosting?
Absolutely! A hand mixer works well to achieve a smooth, creamy consistency.
What can I use instead of cream cheese for the frosting?
Try a vanilla glaze or a whipped coconut cream topping for a different twist.
How can I make these bars more festive?
Top with shredded coconut, extra chopped nuts, or a dusting of cinnamon for decoration.
Conclusion
Carrot cake bars with cream cheese frosting are an easy and delicious dessert, perfect for any time you crave a spiced, moist, and creamy treat. They’re simple to make, packed with flavor, and always a crowd-pleaser. Whether for a special occasion or a cozy afternoon snack, these bars are a must-try!
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Carrot Cake Bars with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Carrot Cake Bars with Cream Cheese Frosting are moist, spiced, and packed with flavor! Easier to make than a layered cake, they’re topped with a rich, creamy frosting that makes every bite irresistible. Perfect for holidays, gatherings, or a simple sweet treat!
Ingredients
For the Carrot Cake Bars:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven & Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Prepare the Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Fold in the grated carrots and nuts (if using).
3. Bake the Carrot Cake Bars:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before frosting.
4. Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in the vanilla extract.
5. Frost & Serve:
- Once the carrot cake bars are completely cool, spread the cream cheese frosting evenly over the top.
- Cut into squares or bars and serve.
- Garnish with additional chopped nuts or a sprinkle of cinnamon, if desired.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Store in an airtight container in the fridge for up to 4 days.
- For an extra moist texture, add ¼ cup crushed pineapple (drained) to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
