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Easy Moist Carrot Cake Bars with Cream Cheese Frosting

Close-up of a moist carrot cake bars slice topped with thick cream cheese frosting and chopped walnuts.
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Make these simple, moist carrot cake bars from scratch. They feature warm spices and are topped with a classic, tangy cream cheese frosting, making them a perfect make-ahead dessert for parties or spring gatherings.

Ingredients

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

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 medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and the optional chopped nuts using a spatula.
  6. Spread the batter evenly into the prepared 9×13 inch pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake bars cool completely in the pan on a wire rack. This step is important before frosting.
  9. Prepare the frosting: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing slowly until incorporated. Add the vanilla extract and salt, then beat on medium speed until the frosting is light and fluffy.
  11. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut the bars into squares. You can serve them immediately or chill them for firmer cuts.

Notes

  • For extra flavor, add 1/2 cup crushed pineapple (drained well) to the batter along with the carrots.
  • Chill the frosted bars for at least 30 minutes before cutting to get clean, professional-looking squares.
  • These carrot cake treats freeze well; wrap individual bars tightly before freezing for up to three months.

Nutrition

Find it online: https://completelyyummy.com/carrot-cake-bars/