Here’s a delicious, easy-to-make Carrot Cake Bars with Cream Cheese Frosting — soft, moist, and loaded with flavor. Perfect for parties, snacks, or anytime you want a portable dessert!
🥕🍰 Carrot Cake Bars with Cream Cheese Frosting
Ingredients
For the Carrot Cake Bars
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup vegetable oil
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots (about 3–4 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
🔪 Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Make the Cake Batter
- In a medium bowl, whisk together:
- flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- In a large bowl, beat together:
- oil, butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in:
- grated carrots, pineapple, nuts, and coconut (if using).
3. Bake
- Pour batter into prepared pan and spread evenly.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan.
4. Make the Cream Cheese Frosting
- Beat cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar and vanilla.
- Beat until fluffy.
5. Frost & Serve
- Spread frosting evenly over cooled carrot cake bars.
- Optional: sprinkle extra chopped nuts or shredded coconut on top.
- Cut into bars and serve.
✨ Tips & Variations
- Extra Moist: Add ½ cup unsweetened applesauce or Greek yogurt to the batter.
- Spice Boost: Add ½ tsp ground ginger or allspice.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Storage:
- Fridge: 3–4 days (cream cheese frosting stays fresh).
- Freezer: 2–3 months, wrap tightly.
If you want, I can also give you a one-bowl version, a mini carrot cake bars version, or a no-bake carrot cheesecake bars recipe!
