Print

Easy Carrot Cake Bars with Cream Cheese Frosting

A close-up, appetizing shot of a single square of moist carrot cake bars topped with thick cream cheese frosting and chopped walnuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist carrot cake bars topped with a rich cream cheese frosting. This simple recipe delivers classic carrot cake flavor in an easy-to-serve bar format, perfect for potlucks or snacks.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Add the vegetable oil and eggs to the dry ingredients. Mix until just combined. Do not overmix.
  4. Fold in the grated carrots, drained crushed pineapple, and chopped walnuts, if using.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake bars cool completely in the pan on a wire rack.
  8. Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, beating until fully incorporated and creamy. Mix in the vanilla extract.
  10. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
  11. Cut the bars into squares before serving. These make-ahead dessert bars store well in the refrigerator.

Notes

  • For the best texture, use fresh carrots that you grate yourself.
  • You can substitute pecans for walnuts if you prefer.
  • If you want a slightly tangier frosting, add 1 teaspoon of lemon juice to the frosting mixture.
  • These carrot cake squares freeze well for up to three months if wrapped tightly before frosting.

Nutrition

Find it online: https://miameal.com/easy-carrot-cake-bars-with-cream-cheese-frosting/