Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe

Introduction

These decadent carrot cake bars combine moist, spiced cake with a rich cream cheese frosting for the perfect sweet treat. Easy to make and perfect for sharing, they bring all the flavors of classic carrot cake in a convenient bar form.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Step 3: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
5. Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
6. Step 6: To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract.
7. Step 7: Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts if desired.

Tips & Variations

• For a nut-free version, simply omit the walnuts or substitute with shredded coconut for added texture.
• Make sure carrots are finely grated so they blend well into the batter and keep the bars moist.
• If you prefer a tangier frosting, add a teaspoon of lemon juice to the cream cheese mixture.
• Use fresh pineapple for a brighter flavor, but canned drained pineapple works well too.

Storage

Store the carrot cake bars in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for the best texture. These bars can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these carrot cake bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure your baking powder is gluten-free as well.

How do I know when the carrot cake bars are done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the bars are done. Avoid overbaking to keep them moist.

Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe

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4.7 from 96 reviews

These Decadent Carrot Cake Bars with Cream Cheese Frosting are a moist and flavorful treat combining grated carrots, crushed pineapple, and warm spices baked into a soft cake base, topped with a rich and creamy vanilla-infused cream cheese frosting. Perfect for dessert or an indulgent snack, these bars offer delightful texture with optional walnuts for crunch.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick and bakes evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined, distributing the spices evenly throughout the flour mixture.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate them for a smooth batter. Stir in the vanilla extract for flavor.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which could toughen the cake. Fold in the grated carrots, crushed pineapple (drained to avoid excess moisture), and chopped walnuts if using, ensuring even distribution.
5. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan placed on a wire rack before frosting.
6. Make the Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, continuing to beat until the frosting is thick and smooth. Stir in the vanilla extract to finish.
7. Frost and Serve: Spread the cream cheese frosting evenly over the cooled carrot cake. Cut into bars of desired size. Optionally, garnish with additional chopped walnuts for extra texture and flavor before serving.

Notes

• Ensure the crushed pineapple is well drained to prevent the cake from becoming too moist.
• You can omit walnuts or substitute with pecans based on preference or allergies.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Store the carrot cake bars covered in the refrigerator for up to 5 days.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: Carrot Cake Bars, Cream Cheese Frosting, Easy Carrot Cake, Spiced Carrot Bars, Pineapple Carrot Cake