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Easy Moist Carrot Cake Bars Recipe with Cream Cheese Frosting

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These easy moist carrot cake bars with tangy cream cheese frosting are a quick and delicious alternative to traditional carrot cake, perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups (150g) finely shredded carrots (about 3 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) crushed pineapple, drained
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (190g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan lightly with butter or non-stick spray, or line it with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. In a separate bowl, beat eggs with granulated sugar until light and fluffy (2-3 minutes). Add vegetable oil and vanilla extract, mixing just until incorporated.
  4. Gradually fold the dry ingredients into the wet mixture gently with a rubber spatula, being careful not to overmix; a few lumps are okay.
  5. Fold in shredded carrots, chopped nuts (if using), and drained crushed pineapple until combined.
  6. Pour the batter into the prepared pan and smooth the top evenly with a spatula.
  7. Bake for 30-35 minutes, starting to check at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  8. Remove from oven and place on a cooling rack. Let bars cool completely (at least 1 hour) before frosting.
  9. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy and spreadable. Adjust consistency with milk or more powdered sugar if needed.
  10. Spread frosting evenly over cooled bars. Optionally, swirl frosting or sprinkle chopped nuts on top.
  11. Slice into squares or rectangles using a sharp knife, cleaning the knife between cuts for neat edges. Serve immediately or refrigerate.

Notes

Use fresh shredded carrots for best texture; avoid pre-shredded bags that can be too wet. Do not overmix batter to keep bars tender. Drain pineapple well to prevent sogginess. Cool bars completely before frosting to avoid melting. For extra moist bars, wrap pan with foil halfway through baking to prevent over-browning. Slice bars cold for cleaner edges. For gluten-free, use a gluten-free flour blend with xanthan gum. For vegan, substitute eggs with flax eggs and use dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: carrot cake bars, cream cheese frosting, easy carrot cake, moist carrot cake, quick dessert, carrot bars, homemade carrot cake

Find it online: https://sparklechew.com/easy-moist-carrot-cake-bars-recipe-with-cream-cheese-frosting-tips/