Description
These moist and flavorful Carrot Cake Bars with Cream Cheese Frosting are an easy-to-make dessert perfect for any occasion. With grated carrots and optional nuts baked into a spiced batter, topped with a rich and creamy frosting, these bars combine the classic taste of carrot cake with the convenience of bar form.
Ingredients
Scale
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.
- 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 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.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese and unsalted butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated and smooth.
- 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. Optionally garnish with additional chopped nuts or a sprinkle of cinnamon.
Notes
- Make sure the carrot cake bars are fully cooled before frosting to avoid melting the frosting.
- Chopped walnuts or pecans add a nice crunch but can be omitted or substituted for other nuts or dried fruit.
- Store the bars in an airtight container in the refrigerator for up to 4 days.
- For easier cutting, chill the frosted bars for 30 minutes before slicing.
