Soft Homemade Carrot Cake Bars with Cream Cheese Frosting

Carrot Cake Bars are one of those desserts I come back to again and again because they feel both comforting and special at the same time. I love baking them when I want all the cozy flavors of classic carrot cake without the extra effort of layering and decorating.

These bars are soft, perfectly spiced, and packed with fresh carrots, which keeps them wonderfully moist. I usually make them for casual gatherings, afternoon coffee breaks, or when I need an easy dessert that still feels homemade and thoughtful.

The cream cheese frosting spreads easily over the top and adds just the right balance of sweetness. Every time I bake a batch, the kitchen smells warm and inviting, and they disappear faster than I expect.

Why You’ll Love This Recipe

Pro Tips

1. Grate carrots finely so they blend smoothly into the batter.
2. Do not overmix the batter to keep the bars soft and tender.
3. Line the baking pan with parchment paper for easy removal.
4. Let the bars cool completely before frosting to prevent melting.
5. Use room-temperature cream cheese for a smoother frosting.
6. Measure flour by spooning it into the cup to avoid dense bars.
7. Chill the frosted bars briefly before slicing for cleaner cuts.
8. Toast nuts before adding them for extra flavor, if using.

FAQs

Can I make Carrot Cake Bars without frosting?
Yes, they are still moist and flavorful on their own, or you can dust them lightly with powdered sugar.

Can I use pre-shredded carrots?
Freshly grated carrots are best because they are softer and add more moisture.

How do I know when the bars are done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I add nuts or raisins?
Absolutely. Chopped walnuts, pecans, or raisins work well in this recipe.

Can these bars be made ahead of time?
Yes, they taste even better the next day after the flavors settle.

Carrot Cake Bars

Soft, moist carrot cake baked into easy-to-serve bars and topped with smooth cream cheese frosting. All the classic flavor of carrot cake in a simple, no-fuss dessert.

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Ingredients Method Notes

Ingredients

  

For the Bars:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¾ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups finely grated carrots
• ½ cup chopped walnuts or pecans optional

For the Frosting:

• 8 oz cream cheese softened
• ¼ cup unsalted butter softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract

Method

 

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir just until combined.
5. Fold in grated carrots and nuts, if using.
6. Spread the batter evenly into the prepared pan.
7. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bars cool completely in the pan.
9. For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
10. Spread frosting evenly over the cooled bars, slice, and serve.

Notes

• Store frosted bars in an airtight container in the refrigerator for up to 5 days.
• Bars can be frozen without frosting for up to 2 months.
• Add shredded coconut or pineapple for a twist on classic carrot cake flavor.