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Moist Carrot Cake Bars with Cream Cheese Frosting

A close-up, appetizing shot of a single square of moist carrot cake bars topped with thick cream cheese frosting.
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Create these moist carrot cake bars topped with rich cream cheese frosting. This easy, one-pan dessert delivers the classic spiced flavor of carrot cake in a simple, satisfying bar format, perfect for potlucks or family gatherings.

Ingredients

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  • 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 (optional)
  • 1 cup chopped walnuts (optional)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 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 chopped walnuts, if using.
  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. Let the cake cool completely in the pan on a wire rack.
  7. While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  8. Gradually add the powdered sugar, beating well after each addition. Mix in the vanilla extract until the frosting is light and fluffy.
  9. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  10. Cut the cake into bars (about 16 servings). Serve immediately or store covered in the refrigerator.

Notes

  • For extra crunch, toast the walnuts lightly before adding them to the batter.
  • If you skip the pineapple, add 1/4 cup of extra oil to maintain moisture.
  • You can make these bars a day ahead; store them covered in the refrigerator for the best frosting texture.

Nutrition

Find it online: https://hearthbite.com/carrot-cake-bars/