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

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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