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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 9x13-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.