Moist Carrot Cake Bars with Cream Cheese Frosting – The Only Recipe You’ll Ever Need!
Introduction:
Craving a dessert that’s cozy, spiced just right, and melts in your mouth? These Carrot Cake Bars with Cream Cheese Frosting are the ultimate treat — soft, moist, slightly tangy, and topped with a rich, creamy layer of frosting you’ll want to eat by the spoonful.
Whether you’re baking for a special occasion, a potluck, or just your afternoon coffee break, these bars are an effortless way to impress everyone. The best part? They’re easier than traditional carrot cake but taste just as good — maybe even better.
Ingredients:
For the Carrot Cake Bars:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots (freshly grated for best texture)
- ½ cup crushed pineapple, well drained
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Cream the Butter & Sugars
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.
Step 4: Add Eggs & Vanilla
Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry mixture to the wet, mixing just until combined. Do not overmix — this keeps the bars tender.
Step 6: Fold in the Good Stuff
Using a spatula, gently fold in the grated carrots, drained pineapple, and chopped walnuts (if using).
Step 7: Bake
Spread the batter evenly in your prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before frosting.
Make the Frosting:
In a clean bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla, beating until the frosting is fluffy and spreadable.
Assembly:
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using a spatula.
Cut into squares or bars and serve. Store leftovers in the refrigerator (they taste even better the next day!).
Pro Tips:
- Use freshly grated carrots — they’re juicier and make a big difference in texture.
- Drain the pineapple well to avoid a soggy batter.
- Let the bars cool completely before frosting — or the frosting will melt.
- Add a sprinkle of cinnamon or chopped nuts on top for a bakery-style finish.