Decadent Carrot Cake Bars with Cream Cheese Frosting

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These carrot cake bars are incredibly moist, warmly spiced, and topped with a thick, tangy cream cheese frosting. They deliver all the flavor of classic carrot cake in an easy bar form—perfect for potlucks, family gatherings, or make-ahead desserts.

Ingredients

For the Carrot Cake Bars

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional but recommended)
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ¾ cup vegetable oil (or melted butter for richer flavor)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups finely grated carrots
  • ½ cup crushed pineapple, well drained (optional, for extra moisture)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins or shredded coconut (optional)

For the Cream Cheese Frosting

  • 8 oz (225 g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

1. Prepare the Pan

  • Preheat oven to 350°F (175°C)
  • Line a 9×13-inch baking pan with parchment paper or grease well

2. Mix the Dry Ingredients

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon, nutmeg, and ginger

Set aside.

3. Mix the Wet Ingredients

In another large bowl:

  • Whisk granulated sugar and brown sugar
  • Add oil, eggs, and vanilla
  • Mix until smooth and glossy

4. Combine

  • Gradually add dry ingredients to wet ingredients
  • Mix just until combined (do not overmix)
  • Fold in grated carrots, pineapple, nuts, and raisins if using

5. Bake

  • Pour batter into prepared pan
  • Smooth the top evenly
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean
  • Let cool completely before frosting

Cream Cheese Frosting

  1. Beat cream cheese and butter until smooth and creamy
  2. Gradually add powdered sugar, beating well
  3. Add vanilla and salt
  4. Beat until fluffy and spreadable

Assemble

  • Spread frosting generously over cooled bars
  • Slice into squares or rectangles
  • Optional topping: chopped nuts, shredded carrots, or cinnamon dust

Tips for Perfect Carrot Cake Bars

  • Finely grate carrots for a smoother texture
  • Drain pineapple very well to avoid soggy bars
  • Chill bars for 30 minutes before slicing for clean cuts

Storage

  • Store in an airtight container in the refrigerator for up to 5 days
  • Can be frozen (unfrosted) for up to 2 months

Why You’ll Love This Recipe

  • Ultra-moist and flavorful
  • Easier than layered cake
  • Perfect balance of sweetness and spice
  • Crowd-pleasing classic dessert

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