When it comes to desserts that strike the perfect balance between cozy comfort and indulgent sweetness, carrot cake is always at the top of the list. Now imagine transforming that classic cake into portable, shareable bars that are just as rich, moist, and irresistible. These Decadent Carrot Cake Bars with Cream Cheese Frosting deliver everything you love about traditional carrot cake—warm spices, tender shredded carrots, and luscious cream cheese frosting—wrapped up in a format that’s easier to bake, cut, and enjoy.
This recipe has roots in my grandmother’s kitchen, where carrot cake was often reserved for birthdays and Easter celebrations. She would lovingly grate carrots by hand, fold them into a warmly spiced batter, and top the cake with her signature tangy cream cheese frosting. Over time, I adapted her recipe into these bars, making them simpler to prepare while keeping all the nostalgia and flavor intact. Whether you’re baking for a family gathering, potluck, or just a weeknight treat, these carrot cake bars are sure to become a dessert everyone asks for again and again.
Why You’ll Love These Carrot Cake Bars
- Perfect Texture: Moist, tender cake that isn’t too heavy, balanced with creamy frosting.
- Spiced Just Right: Cinnamon, nutmeg, and ginger add warmth without overpowering.
- Make-Ahead Friendly: The bars taste even better the next day as the flavors meld.
- Easier than Cake: No layering required—just bake, frost, and slice.
- Customizable: Add walnuts, pecans, or raisins for extra texture and flavor.
With their soft crumb and decadent frosting, these bars bring a touch of homemade elegance to any occasion.
Ingredients
For the Carrot Cake Bars:
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) finely shredded carrots (about 3 medium carrots)
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1/2 cup (75 g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (57 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed before mixing with the wet ingredients.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened. The oil keeps the cake bars moist, while the mix of white and brown sugars adds sweetness and depth.
Step 4: Incorporate the Carrots and Dry Mix
Gradually fold the dry mixture into the wet until just combined. Stir in the shredded carrots, and if you like extra texture, add the walnuts and raisins at this stage. Avoid overmixing to keep the bars tender.
Step 5: Bake the Bars
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
Step 6: Make the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until light and creamy. This frosting is slightly tangy, perfectly sweet, and the ideal match for the spiced carrot cake.
Step 7: Frost and Serve
Spread the frosting evenly over the cooled carrot cake bars, smoothing with a spatula or swirling for a decorative touch. Slice into squares or rectangles and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
Tips for Success
- Use freshly grated carrots: Pre-shredded carrots are often dry and coarse. Freshly shredded carrots add moisture and sweetness.
- Don’t overbake: The bars should be moist, not dry. Check for doneness at 25 minutes.
- Room temperature ingredients: Ensure cream cheese and butter are softened for a smooth frosting.
- Chill before slicing: For cleaner cuts, refrigerate the frosted bars for 30 minutes before slicing.
Variations
- Nut-Free: Skip the nuts or replace them with shredded coconut.
- Healthier Version: Use whole wheat flour and coconut sugar for a more wholesome treat.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Frosting Alternatives: Try a whipped cream frosting or a simple glaze for a lighter topping.
What to Serve With Carrot Cake Bars
These decadent bars shine on their own but can also be part of a larger dessert spread. Pair them with:
- Fresh fruit salad for brightness
- Hot tea or spiced chai for cozy sipping
- A scoop of vanilla ice cream for an indulgent treat
FAQs
Can I make these carrot cake bars ahead of time?
Yes! In fact, they taste better the next day after chilling in the fridge.
Can I freeze carrot cake bars?
Absolutely. Freeze unfrosted bars tightly wrapped for up to 2 months. Thaw and frost when ready to serve.
Can I double the recipe?
Yes. Bake in two 9×13-inch pans for larger gatherings.
Do I have to use raisins?
Not at all! They’re optional—leave them out if you prefer.
Final Thoughts
These Decadent Carrot Cake Bars with Cream Cheese Frosting are the ultimate dessert when you need something simple yet elegant. With their perfectly spiced crumb, bursts of shredded carrot, and dreamy cream cheese frosting, they’re a surefire way to impress your guests. Whether you’re celebrating a holiday, baking for a party, or just indulging in a cozy treat at home, these bars deliver comfort and decadence in every bite.
Decadent Carrot Cake Bars with Cream Cheese Frosting
Ingredients
For the Carrot Cake Bars:
- 1 1/2 cups 190 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger optional
- 1/2 cup 120 ml vegetable oil
- 1/2 cup 100 g granulated sugar
- 1/2 cup 100 g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups 150 g finely shredded carrots (about 3 medium carrots)
- 1/2 cup 60 g chopped walnuts or pecans (optional)
- 1/2 cup 75 g raisins (optional)
For the Cream Cheese Frosting:
- 8 oz 225 g cream cheese, softened
- 1/4 cup 57 g unsalted butter, softened
- 2 cups 240 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal after baking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices are evenly distributed before mixing with the wet ingredients.
Step 3: Combine the Wet Ingredients
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thickened. The oil keeps the cake bars moist, while the mix of white and brown sugars adds sweetness and depth.
Step 4: Incorporate the Carrots and Dry Mix
- Gradually fold the dry mixture into the wet until just combined. Stir in the shredded carrots, and if you like extra texture, add the walnuts and raisins at this stage. Avoid overmixing to keep the bars tender.
Step 5: Bake the Bars
- Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before frosting.
Step 6: Make the Cream Cheese Frosting
- In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until light and creamy. This frosting is slightly tangy, perfectly sweet, and the ideal match for the spiced carrot cake.
Step 7: Frost and Serve
- Spread the frosting evenly over the cooled carrot cake bars, smoothing with a spatula or swirling for a decorative touch. Slice into squares or rectangles and serve. Store leftovers in an airtight container in the fridge for up to 5 days.
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