Carrot Cake Bars with Cream Cheese Frosting give you the rich flavor of classic carrot cake in an easy, sliceable form.

Perfect for sharing at gatherings or enjoying as a sweet treat at home. Quick to make and even quicker to disappear!

Ingredients

For the carrot cake bars:

1 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 ½ cups grated carrots
½ cup brown sugar, packed
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the cream cheese frosting:

8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract

For the toppings: (optional)

Grated carrots
Chopped pecans

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.

Step 2: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: In another bowl, mix grated carrots, brown sugar, granulated sugar, oil, eggs, and vanilla.

Step 4: Gradually stir dry ingredients into wet ingredients until just combined. Pour batter into prepared pan.

Step 5: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Step 6: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.

Spread frosting over cooled bars, add toppings then chill for 20-30 minutes. Slice into squares and serve.

FAQs

1. Can I make these bars ahead?

Yes! Store frosted bars in the fridge for up to 3 days.

2. Can I freeze the bars?

Absolutely. Freeze unfrosted bars for up to 3 months. Frost after thawing.

3. Can I use pre-shredded carrots?

Freshly grated carrots are better—they retain more moisture and flavor.

4. How do I store leftovers?

Store frosted bars in an airtight container in the fridge for up to 5 days.

5. Can I make this gluten-free?

Yes, substitute all-purpose flour with gluten-free all-purpose flour for a tasty gluten-free version.