Why You’ll Love Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe
These carrot cake bars are everything you love about traditional carrot cake, simplified into an easy-to-make and easy-to-serve format. They’re moist, warmly spiced, and packed with texture thanks to shredded carrots and optional add-ins like nuts or raisins. Topped with a luscious cream cheese frosting, they’re sweet, tangy, and perfect for any occasion—from spring celebrations to holiday spreads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Ground cinnamon
-
Ground nutmeg
-
Granulated sugar
-
Brown sugar
-
Vegetable oil
-
Eggs
-
Vanilla extract
-
Freshly grated carrots
-
Optional: chopped walnuts or pecans, raisins
For the Cream Cheese Frosting:
-
Cream cheese
-
Unsalted butter
-
Powdered sugar
-
Vanilla extract
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
-
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
In another bowl, combine granulated sugar, brown sugar, and oil. Add eggs one at a time, then stir in vanilla.
-
Gradually mix dry ingredients into the wet mixture until just combined.
-
Fold in grated carrots and optional add-ins like nuts or raisins.
-
Pour the batter into the prepared pan and spread evenly.
-
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the bars cool completely in the pan.
-
For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Mix until fluffy.
-
Spread the frosting over the cooled bars and cut into squares to serve.
Servings and timing
This recipe makes about 16 bars.
Prep time: 20 minutes
Bake time: 25–30 minutes
Cooling time: 1 hour (including frosting time)
Total time: Approximately 1 hour 50 minutes
Variations
-
Add crushed pineapple to the batter for extra moisture and a tropical twist.
-
Substitute part of the flour with whole wheat flour for a nuttier flavor.
-
Mix in coconut flakes for added texture.
-
Swap the nuts for sunflower seeds for a nut-free version.
-
Make them gluten-free by using a 1:1 gluten-free flour blend.
-
Add orange zest to the frosting for a citrusy finish.
-
Use maple syrup or honey in place of some sugar for natural sweetness.
Storage/Reheating
Store the carrot cake bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture.
To freeze, wrap each bar individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours before serving. Avoid reheating in the microwave to preserve the texture of the frosting.
FAQs
How do I keep carrot cake bars moist?
The use of oil, brown sugar, and freshly grated carrots helps keep these bars moist. Be sure not to overbake them, as that can dry them out.
Can I use pre-shredded carrots?
Freshly grated carrots are recommended because they retain more moisture and blend better into the batter than pre-shredded carrots.
What kind of nuts work best in this recipe?
Chopped walnuts or pecans are classic choices, but you can use any preferred nut, or omit them altogether for a nut-free version.
Can I make these bars ahead of time?
Yes, these bars can be made a day or two in advance and stored in the refrigerator. The flavors even improve as they sit.
Is the cream cheese frosting pipeable?
Yes, the frosting is thick and creamy enough to pipe if you want to decorate the bars, though it’s traditionally spread on with a spatula.
Can I make this recipe into cupcakes?
Absolutely. Pour the batter into lined cupcake tins and reduce the bake time to about 18–20 minutes, checking for doneness with a toothpick.
How do I know when the bars are done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bars are ready.
Can I use applesauce instead of oil?
Yes, you can substitute part or all of the oil with unsweetened applesauce to reduce fat, but the bars may be slightly less moist.
Is it okay to freeze them with frosting?
Yes, they freeze well even with the cream cheese frosting. Just be sure to wrap them well to prevent freezer burn.
Can I double this recipe?
Definitely. Double the ingredients and use a larger baking sheet or two 9×13 pans. You may need to adjust baking time slightly.
Conclusion
These Decadent Carrot Cake Bars with Cream Cheese Frosting offer the perfect balance of spice, sweetness, and creaminess in every bite. They’re simple to make, versatile for any occasion, and guaranteed to be a crowd-pleaser. Whether you’re baking for a family gathering or just treating yourself, this easy dessert is sure to become a favorite.
Decadent Carrot Cake Bars with Cream Cheese Frosting
These moist and flavorful carrot cake bars are topped with a luscious cream cheese frosting, creating the perfect balance of sweetness and spice. Ideal for any occasion, they’re sure to impress family and friends!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and vanilla extract. Add the eggs, one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple until evenly combined.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. If desired, fold in the chopped walnuts.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- For the cream cheese frosting, beat together the softened cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar, a little at a time, and continue to beat until fluffy and well combined. Add a pinch of salt to balance the sweetness.
- Once the bars are fully cooled, spread the cream cheese frosting evenly over the top.
- Slice into bars and serve.
Notes
- You can omit the walnuts for a nut-free version.
- Ensure the crushed pineapple is well-drained to avoid excess moisture.
- These bars can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
