Quick Description
These soft, moist carrot walnut cake bars are packed with warm spices, tender shredded carrots, and crunchy walnuts, then finished with a thick layer of smooth cream cheese frosting. They’re perfectly dense without being heavy, lightly sweet, and ideal for slicing into neat squares for sharing, meal prep, or dessert trays.
Servings & Timing
- Servings: 9 large squares
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Cooling + Frosting Time: 45 minutes
- Total Time: ~1 hour 40 minutes
Ingredients List
Cake
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups finely grated carrots
- ½ cup chopped walnuts
Cream Cheese Frosting
- 6 oz cream cheese, softened
- 2 tbsp butter, softened
- ¾ cup powdered sugar
- ½ tsp vanilla extract
Step-by-Step Instructions
-
Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease. -
Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. -
Mix Wet Ingredients
In a separate bowl, whisk sugars, oil, eggs, and vanilla until smooth. -
Combine Batter
Add dry ingredients to wet ingredients and mix just until combined. Fold in grated carrots and walnuts. -
Bake
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. -
Cool Completely
Let cake cool fully before frosting (very important). -
Make Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy. -
Frost & Slice
Spread frosting evenly over cooled cake. Slice into squares and serve.
Serving Suggestions
- Serve chilled for cleaner slices
- Pair with coffee or tea
- Sprinkle chopped walnuts on top for extra texture
- Add a light cinnamon dust for bakery-style presentation
Storage
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Unfrosted cake freezes well up to 1 month
Tips & Variations
- Use very finely grated carrots for the softest texture
- Swap walnuts for pecans if desired
- Add ¼ cup raisins for classic carrot cake flavor
- For lighter frosting, fold in 1–2 tbsp whipped cream
