Description
Carrot Cake Bars with Cream Cheese Frosting are soft, moist dessert bars packed with grated carrots, warm spices, and topped with a luscious cream cheese frosting – perfect for any occasion.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/4 cup crushed pineapple, drained (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Stir in grated carrots (and pineapple and nuts if using).
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
- Spread the frosting evenly over cooled bars. Cut into squares and serve.
Notes
- Store bars in the refrigerator for up to 5 days.
- You can double the recipe and use a 9×13-inch pan for a crowd.
- Leave out the nuts for a nut-free version.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg