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The Best Moist Carrot Cake Bars with Dreamy Cream Cheese Frosting

A close-up view of a thick slice of carrot cake bars topped with cream cheese frosting and walnuts.
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Make these easy carrot cake bars for a moist, spiced dessert perfect for potlucks or spring gatherings. This simple recipe delivers classic carrot cake flavor in convenient squares topped with rich cream cheese frosting.

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
  • 1 cup chopped walnuts (optional)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
  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 carrot cake 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 and creamy.
  8. Gradually add the powdered sugar, beating until fully incorporated and fluffy. Mix in the vanilla extract.
  9. Remove the baked carrot cake bars from the oven and let them cool completely in the pan on a wire rack. This step is important for clean slicing.
  10. Once cooled, spread the cream cheese frosting evenly over the top of the carrot cake bars.
  11. Cut the bars into squares and serve. Store leftovers covered in the refrigerator.

Notes

  • For the moistest carrot cake bars, ensure you use fresh, finely grated carrots.
  • You can make these carrot cake dessert bars ahead of time; store them tightly covered in the refrigerator for up to four days.
  • If you skip the pineapple, add an extra 1/4 cup of oil to maintain moisture.
  • These bars freeze well once frosted; slice them before freezing for easy serving later.

Nutrition

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