Print

Moist Carrot Cake Bars with Cream Cheese Frosting

A close-up of a thick slice of amazing carrot cake bars topped with creamy white frosting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make these moist carrot cake bars easily in one pan. They feature warm spices and a rich cream cheese frosting layer, making them a perfect homemade dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Add the vegetable oil and eggs to the dry ingredients. Mix until just combined. Do not overmix.
  4. Fold in the grated carrots, drained crushed pineapple, and optional walnuts until evenly distributed throughout the batter.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the bars bake, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth.
  8. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract.
  9. Remove the baked bars from the oven and let them cool completely in the pan on a wire rack.
  10. Once cooled, spread the cream cheese frosting evenly over the top of the bars.
  11. Cut into squares before serving.

Notes

  • For a slightly different texture, you can use all-purpose flour or substitute some with whole wheat flour.
  • You can make these ahead of time and store them covered in the refrigerator for up to four days.
  • These bars freeze well; frost them after they cool completely, then freeze them uncovered until solid before wrapping tightly.

Nutrition

Find it online: https://littlekitchendiary.com/carrot-cake-bars-moist-easy-recipe/