Carrot Cake Bars with Cream Cheese Frosting Recipe

Introduction

These are the best Carrot Cake Bars with Cream Cheese Frosting, offering all the classic flavor in a perfectly portable form. They are moist, warmly spiced, and topped with a rich, tangy frosting. For another delicious way to enjoy carrots in a baked treat, try these Hawaiian Pineapple Carrot Muffins. This easy recipe is perfect for potlucks, dessert trays, or a simple sweet snack.

Ingredients

These moist and flavorful Carrot Cake Bars are packed with sweet carrots, warm spices, and a tangy cream cheese swirl. Gather these simple ingredients to get started.

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup lightly packed light brown sugar
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups peeled and grated carrots
• 8 ounces crushed pineapple, drained
• 2/3 cup chopped pecans or walnuts (optional)
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 teaspoon vanilla extract

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This streamlined process makes these Carrot Cake Bars about 20% faster to make than a typical layer cake recipe.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal. This ensures your carrot cake bars won’t stick. Measure out all your dry and wet ingredients, including the grated carrots, so everything is ready to combine.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and warm spices like cinnamon and nutmeg. This step evenly distributes the leavening agents and spices, which is key for a uniform rise and flavor in every bite of your carrot cake bars.

Step 3 — Mix Wet Ingredients

In a large mixing bowl, use a hand mixer or whisk to combine the granulated sugar, brown sugar, and oil until smooth. Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be pale and slightly thickened, which helps create a tender crumb.

Step 4 — Fold Everything Together

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain. Use a spatula to gently fold in the freshly grated carrots and any optional mix-ins like raisins or chopped nuts. Overmixing at this stage can lead to dense bars.

Step 5 — Bake to Perfection

Pour the batter into your prepared pan and spread it into an even layer. Bake on the center rack for 25-30 minutes. The carrot cake bars are done when the edges pull away from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Cool Completely

Let the pan cool on a wire rack for at least one hour. This step is crucial before frosting; if the bars are warm, the cream cheese frosting will melt and become runny. For best results, you can refrigerate the cooled bars to make them even easier to slice neatly.

Step 7 — Frost and Slice

Once completely cool, prepare your cream cheese frosting. Spread it evenly over the entire surface of the bars. Use the parchment paper overhang to lift the entire slab out of the pan. For clean cuts, wipe your knife between slices.

Nutritional Information

Calories	280
Protein	4g
Carbohydrates	38g
Fat	13g
Fiber	2g
Sodium	220mg

Note: These values are estimates for one Carrot Cake Bar, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements.

Healthier Alternatives

These simple swaps let you customize your Carrot Cake Bars to fit dietary needs without sacrificing the classic moist, spiced flavor.

• Protein-Packed Flour — Swap half the all-purpose flour for almond flour or a scoop of vanilla protein powder. This adds a nutty richness and boosts satiety.
• Lower-Carb Sweetener — Replace granulated sugar with monk fruit sweetener or erythritol. This cuts carbs significantly while maintaining sweetness.
• Dairy-Free Moisture — Use unsweetened applesauce or mashed ripe banana instead of butter or oil. This keeps the bars incredibly moist and adds natural sweetness.
• Gluten-Free Base — Use a 1:1 gluten-free baking blend in place of regular flour. For a grain-free option, try finely ground oat flour.
• Reduced-Sodium Spice — Make your own pumpkin pie spice blend to control salt. Combine cinnamon, ginger, nutmeg, and allspice without added sodium.
• Lighter Frosting — For the cream cheese frosting, mix Greek yogurt with a little honey and vanilla instead of powdered sugar and butter for a tangy, protein-rich topping.
• Nut-Free Add-Ins — Substitute chopped walnuts with toasted sunflower seeds or pepitas for a similar crunch without common allergens.
• Egg Substitute — Use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) for a vegan-friendly version that still binds the batter well.

Serving Suggestions

• Pair these moist Carrot Cake Bars with a dollop of cream cheese frosting or a scoop of vanilla bean ice cream for a classic combination.
• For a brunch or afternoon tea, serve them alongside a pot of spiced chai or a freshly brewed cup of coffee.
• Transform them into a festive dessert by drizzling with a simple maple glaze and sprinkling with toasted pecans or walnuts.
• Pack them for a picnic or lunchbox treat—they are perfectly portable and delicious at room temperature.
• Create an elegant dessert platter by cutting the bars into smaller bites and serving with fresh berries and a dusting of powdered sugar.
• For a cozy fall gathering, warm the Carrot Cake Bars slightly and serve with a side of cinnamon whipped cream.

These versatile Carrot Cake Bars are perfect for any occasion, from a casual snack to a dressed-up dessert. Their rich flavor and satisfying texture make them a crowd-pleaser every time.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and leads to tough, dense bars. Fix: Mix just until the dry ingredients are incorporated; a few flour streaks are fine.
• Mistake: Using pre-shredded carrots, which are often too dry and coarse. Fix: Freshly grate whole carrots on the small holes of a box grater for maximum moisture and fine texture.
• Mistake: Skipping the step of squeezing excess liquid from the grated carrots. Fix: Wring them in a clean kitchen towel to prevent soggy carrot cake bars.
• Mistake: Not toasting the nuts or coconut, resulting in a bland, raw flavor. Fix: Toast walnuts or pecans in a dry pan for 5-7 minutes to deepen their taste.
• Mistake: Underbaking or overbaking due to unreliable oven temperature. Fix: Use an oven thermometer and test for doneness with a toothpick that comes out with moist crumbs.
• Mistake: Frosting the bars before they are completely cool, causing the cream cheese frosting to melt and slide off. Fix: Let the pan cool on a wire rack for at least 2 hours before spreading frosting.
• Mistake: Using cold ingredients, which can cause the batter to separate and bake unevenly. Fix: Bring eggs, butter, and cream cheese to room temperature for a smooth, emulsified mix.
• Mistake: Cutting the bars immediately, which leads to messy, crumbly pieces. Fix: For clean cuts, chill the frosted carrot cake bars in the fridge for an hour before slicing.

Storing Tips

• Fridge: Store cooled carrot cake bars in an airtight container. They will stay fresh for up to 5 days. For best texture, let them come to room temperature before serving.
• Freezer: Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, fresh-baked taste, reheat a thawed bar in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5-8 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if adding any dairy-based frosting.

Proper storage is key to maintaining the moist texture and spice flavor of your carrot cake bars. Always use clean, dry containers to prevent spoilage.

Conclusion

These easy Carrot Cake Bars with cream cheese frosting are the perfect sweet treat for any occasion. If you love carrot desserts, you should also try our Hawaiian Pineapple Carrot Muffins Recipe. We hope you love this recipe! Please leave a comment with your review and subscribe for more delicious baking ideas.

Print

FAQs

Can I make these Carrot Cake Bars ahead of time?

Yes, these Carrot Cake Bars are excellent for making ahead. You can store them in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. The flavors often improve after a day, making them a perfect make-ahead dessert.

Can I use a different frosting for these bars?

Absolutely. While a classic cream cheese frosting is recommended, you can use a simple vanilla glaze or a whipped cream topping. The key is to pair it with the moist, spiced flavor of the Carrot Cake Bars for the best result.

How do I prevent my Carrot Cake Bars from being too dense?

To avoid dense bars, do not overmix the batter once you add the dry ingredients. Also, ensure your baking powder is fresh for proper lift. Finally, gently fold in the grated carrots and any nuts or raisins at the very end.