There’s something special about the cozy aroma of cinnamon and nutmeg wafting through the kitchen. These Carrot Cake Bars with Cream Cheese Frosting bring all the nostalgic flavors of classic carrot cake, but in an easy-to-make bar form that’s perfect for sharing—or savoring solo with a cup of tea.
Soft, spiced cake topped with rich, tangy cream cheese frosting is a timeless combo that never fails to please. These bars are perfect for springtime gatherings, Easter, or anytime you crave a comforting dessert.
Why You’ll Love These Carrot Cake Bars
- Moist, fluffy texture packed with warm spices
- Topped with luscious cream cheese frosting
- No fuss—no layering or decorating like a traditional cake
- Easy to cut, serve, and store
- Great for parties, potlucks, or cozy nights in
Ingredients
For the Carrot Cake:
- 1½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded carrots
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- Orange and green food coloring (optional, for decorating)
Instructions
1. Prepare the Cake Base
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease with nonstick spray.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
In a separate large bowl, beat butter, sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract, mixing until just combined.
Gradually mix in the dry ingredients in two batches. Fold in the shredded carrots until evenly distributed.
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
2. Make the Frosting
In a medium bowl, beat cream cheese, butter, and vanilla until smooth and creamy.
Add powdered sugar one cup at a time, beating well after each addition until the frosting is fluffy and spreadable.
If desired, separate a small portion of frosting and color with orange and green food coloring for piping carrot decorations.
3. Frost and Serve
Once the cake has cooled, spread frosting evenly over the top.
Slice into bars and garnish with frosting decorations, sprinkles, or a light dusting of cinnamon.
Storage Tips
- Store bars in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best texture.
- Bars can be frozen (unfrosted or frosted) for up to 2 months. Thaw in fridge overnight.
Pairing Suggestions
- Enjoy with a cup of chai tea or coffee
- Serve alongside a scoop of vanilla ice cream
- Great addition to a spring dessert table or brunch spread
Carrot Cake Bars with Cream Cheese Frosting
Ingredients
For the Carrot Cake:
- 1½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded carrots
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- Orange and green food coloring optional, for decorating
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease with nonstick spray.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
- In a separate large bowl, beat butter, sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until just combined.
- Gradually mix in the dry ingredients in two batches. Fold in the shredded carrots until evenly distributed.
- Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- In a medium bowl, beat cream cheese, butter, and vanilla until smooth and creamy.
- Add powdered sugar one cup at a time, beating well after each addition until the frosting is fluffy and spreadable.
- If desired, separate a small portion of frosting and color with orange and green food coloring for piping carrot decorations.
Frost and Serve:
- Once the cake has cooled, spread frosting evenly over the top.
- Slice into bars and garnish with frosting decorations, sprinkles, or a light dusting of cinnamon.
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