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Carrot Cake Bars with Cream Cheese Frosting

Delight in these moist and flavorful carrot cake bars topped with luscious cream cheese frosting, perfect for quick snacking or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (as needed)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well blended.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gently fold in the grated carrots, crushed pineapple, and walnuts (if using) into the wet mixture.
  6. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bars to cool completely in the pan on a wire rack before frosting.
Frosting
  1. In a medium bowl, beat together the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla extract. Add milk as needed to reach your desired consistency.
  3. Spread a generous layer of cream cheese frosting over the cooled carrot cake bars. Slice into squares and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. These bars taste even better the next day. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 3 months.