Description
Decadent Carrot Cake Bars with Cream Cheese Frosting are a moist, flavorful, and easy-to-make treat that combines warm spices, sweet carrots, and a tangy-smooth frosting. Perfect for sharing, these bars are a less fussy take on traditional carrot cake, with all the nostalgic charm and indulgent texture in each bite.
Ingredients
For the Carrot Cake Bars:
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup neutral oil (canola or vegetable)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnish:
- Chopped pecans or walnuts
- Light dusting of cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat together brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined.
- Fold in grated carrots, and if using, the crushed pineapple and chopped nuts.
- Spread the batter evenly in the prepared pan.
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting.
- To make the frosting, beat softened cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and salt. Mix until smooth.
- Spread frosting evenly over cooled bars. Garnish as desired.
- Chill briefly for easier slicing, then cut into squares and serve.