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Carrot Cake Bars Recipe

Carrot Cake Bars Recipe

4.8 from 18 reviews

These Carrot Cake Bars are a delightful twist on traditional carrot cake, offering the perfect balance of sweetness and spice. Topped with a luscious cream cheese frosting, they are a wonderful treat for any occasion.

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/3 cup crushed pineapple (drained)
  • 1/4 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

  • 4 ounces cream cheese (softened)
  • 2 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Combine Wet Ingredients: In a large bowl, beat eggs, brown sugar, granulated sugar, oil, and vanilla until well combined. Stir in carrots and crushed pineapple.
  4. Blend Batter: Gradually mix in the dry ingredients until just combined. Fold in nuts if using. Spread the batter in the prepared pan.
  5. Bake: Bake for 25–28 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  6. Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
  7. Frost Bars: Spread frosting evenly over cooled bars. Cut into squares and serve.

Notes

  • For extra flavor, add 1 tablespoon of orange zest to the batter.
  • Bars can be stored in the fridge for up to 5 days. Let sit at room temp before serving for best texture.

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