Carrot Cake Bars with Cream Cheese Frosting
These Carrot Cake Bars with Cream Cheese Frosting are soft, spiced, and topped with dreamy cream cheese frosting. Easy to make and perfect for any occasion—from Easter to afternoon tea!
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.