Quick Description
These Carrot Cake Bars are ultra-moist, tender, and lightly spiced, packed with freshly grated carrots for natural sweetness and softness. Baked in one pan and finished with a thick, smooth layer of classic cream cheese frosting, they’re easy, nostalgic, and slice beautifully—pure homemade comfort in bar form.
Servings & Timing
- Servings: 12–16 bars
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Cooling & Frosting Time: 30 minutes
- Total Time: ~1 hour 15 minutes
Nutritional Info (Per Bar – Approximate)
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Sugar: 26g
- Protein: 4g
(Values vary based on frosting thickness and nuts used.)
Ingredients List
Carrot Cake Bars
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½–2 cups powdered sugar (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Carrot Cake Bars
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Line or grease a 9×13-inch baking dish.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Step 3: Mix Wet Ingredients
In a large bowl, whisk granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla until smooth and glossy.
Step 4: Combine
Add dry ingredients to wet ingredients and mix just until combined.
Fold in grated carrots and nuts (if using).
Step 5: Bake
Spread batter evenly into prepared pan.
Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
Step 6: Cool
Let bars cool completely in the pan before frosting.
How to Make Cream Cheese Frosting
- Beat cream cheese and butter together until smooth and fluffy.
- Add powdered sugar gradually, mixing until thick and creamy.
- Beat in vanilla extract and pinch of salt.
- Spread evenly over cooled bars using a spatula.
Additional Notes
- Finely grated carrots give the best texture
- Don’t overmix the batter—keeps bars tender
- Frost only once fully cooled to prevent melting
Dietary Info
- Vegetarian
- Can be made nut-free
- Not gluten-free (unless using GF flour blend)
Flavor Tips & Variations
- Add crushed pineapple (¼ cup, drained) for extra moisture
- Add raisins for classic carrot cake flavor
- Swap cinnamon + nutmeg for pumpkin spice
- Sprinkle chopped nuts or coconut on frosting
Ingredient Substitutions
- Oil: Melted butter or half oil + half applesauce
- Sugar: Coconut sugar (slightly darker flavor)
- Frosting: Greek yogurt frosting for lighter option
Storage & Make-Ahead
- Refrigerator: Store covered up to 5 days
- Room Temp: 1 day (cool environment)
- Freezer: Freeze unfrosted bars up to 2 months
FAQs
Q: Can I make these ahead of time?
A: Yes—bars taste even better the next day.
Q: Why are my bars dense?
A: Overmixing or too much flour—measure carefully.
Q: Can I double the frosting?
A: Absolutely—great if you love thick frosting.
Q: Can I make this into a cake?
A: Yes—use two 8-inch round pans.
Conclusion
These Carrot Cake Bars with Cream Cheese Frosting are everything you love about classic carrot cake—moist, spiced, and comforting—without the fuss. One pan, simple steps, and guaranteed crowd-pleasing results.
