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Moist Carrot Cake Bars with the Best Cream Cheese Frosting

A close-up shot of a thick, moist square of carrot cake bars topped with cream cheese frosting.
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You need these incredibly moist carrot cake bars topped with the best cream cheese frosting. This easy recipe delivers all the spiced flavor of classic carrot cake in a simple, portable bar format, perfect for potlucks or springtime 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 granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for consistency)

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, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots and the chopped nuts, if using.
  7. Spread the batter evenly into the prepared 9×13 inch pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bars cool completely in the pan on a wire rack before frosting. This step is important for clean cuts.
  10. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  11. Gradually add the powdered sugar, beating until fully incorporated. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  12. Spread the cream cheese frosting evenly over the cooled carrot cake bars.
  13. Once the frosting is set slightly, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.

Notes

  • For the best texture, use freshly grated carrots rather than pre-shredded packaged carrots.
  • You can make these carrot cake bars ahead of time; store them covered in the refrigerator for up to 4 days.
  • If you want a slight swirl effect, drop spoonfuls of frosting over the warm (not hot) cake layer and gently swirl with a knife before cooling completely.

Nutrition

Find it online: https://kitchenuser.net/easy-carrot-cake-bars-recipe/