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Why You’ll Love These Carrot Cake Bars

Quick and easy: No fancy tools or techniques required.
Perfectly spiced: A warm blend of cinnamon, nutmeg, and a hint of ginger.
Super moist: Thanks to grated carrots and a touch of oil.
Crowd-pleaser: Everyone—from kids to adults—will ask for seconds.
Versatile: Enjoy as a dessert, snack, or even breakfast treat!

Easy Carrot Cake Bars With Cream Cheese Frosting Recipe

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Ingredients You’ll Need

For the Carrot Cake Bars:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger (optional)
¾ cup brown sugar
2 large eggs
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 ½ cups finely grated carrots (about 2–3 medium carrots)
½ cup crushed pineapple (drained) – optional but adds extra moisture
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
A pinch of salt
Extra chopped nuts or grated carrot for garnish (optional)

How to Make Carrot Cake Bars with Cream Cheese Frosting

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease or line an 8×8 or 9×9-inch baking pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the eggs, brown sugar, oil, and vanilla extract until smooth. Stir in the grated carrots, pineapple (if using), and chopped nuts.

Step 4: Combine Everything

Add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix.

Step 5: Bake

Pour the batter into the prepared pan and smooth out the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely before frosting.

Step 6: Make the Frosting

In a mixing bowl, beat the softened cream cheese and butter together until creamy. Add the vanilla, powdered sugar, and a pinch of salt. Beat until smooth and fluffy.

Step 7: Frost and Serve

Spread the cream cheese frosting evenly over the cooled bars. Garnish with extra chopped nuts or a sprinkle of grated carrot if desired. Slice into bars and enjoy!

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Tips for Perfect Carrot Cake Bars

Finely grate your carrots for better texture and even baking.
Don’t overbake—it’s better to check a minute early than too late.
Room temperature ingredients will blend more smoothly, especially the cream cheese and butter.
Chill the bars before slicing for cleaner edges.
Add raisins or coconut flakes if you love extra flavor and texture!

How to Store Carrot Cake Bars

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Unfrosted bars can be frozen for up to 2 months. Thaw and frost before serving.

Nutritional Insight

While these bars are indulgent, they include nutrient-rich carrots, healthy fats from nuts, and real ingredients. To make them slightly lighter, consider using Greek yogurt in place of some oil or cutting the sugar by 10–20%.

Frequently Asked Questions (FAQs)

Can I make carrot cake bars without nuts?
Absolutely! Just skip the nuts—no need to adjust anything else in the recipe.
Do I have to use pineapple?
No, it’s optional. Pineapple adds moisture, but the recipe works great without it.
Can I use butter instead of oil?
Yes, melted butter can replace the oil for a richer flavor, but the bars may be slightly denser.
How can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend. Make sure all other ingredients are gluten-free too.
What’s the best way to grate carrots for this recipe?
Use the fine side of a box grater or a food processor with a grating attachment.
Can I make this recipe ahead of time?
Yes! You can bake the bars a day in advance and frost them the next day.
Can I use store-bought cream cheese frosting?
You can, but homemade frosting has a much better flavor and texture.
Can I double the recipe?
Yes. Use a 9×13-inch pan and adjust the baking time—start checking around 35 minutes.
How do I know when the bars are done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s ready.
Can I use whole wheat flour?
Yes, but the texture may be slightly denser. Consider using half whole wheat and half all-purpose flour.
What spices go best in carrot cake?
Cinnamon, nutmeg, and ginger are classic. Clove and allspice can be added for extra warmth.
Are these bars kid-friendly?
Definitely! Kids love them, and you can even sneak in extra veggies or reduce sugar.
Can I add raisins or coconut?
Yes! Add about ½ cup of raisins or shredded coconut to the batter if you like.
Should I refrigerate leftovers?
Yes, especially since they have cream cheese frosting. Store in the fridge for freshness.
Can I make this recipe vegan?
Yes, substitute eggs with flax eggs, use dairy-free cream cheese and butter, and ensure sugar is vegan.

Final Thoughts

These Easy Carrot Cake Bars with Cream Cheese Frosting are the kind of dessert that never fails to impress. They’re easy to make, endlessly customizable, and taste just as good as they look—especially when styled beautifully in images for your blog or social media.

Whether you’re baking for a birthday, Easter, or a cozy weekend treat, this recipe is guaranteed to become a favorite. Don’t forget to bookmark this page and share it with fellow dessert lovers!

Easy Carrot Cake Bars With Cream Cheese Frosting Recipe

This Carrot Pound Cake with Vanilla Glaze is rich, buttery, and irresistibly moist—loaded with freshly grated carrots, warm spices, and a sweet, creamy glaze that melts over every slice. It's the perfect balance of cozy and classy, making it ideal for both everyday indulgence and special occasions. Whether you serve it at brunch or as a showstopping dessert, one bite and you'll be hooked!

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American, Comfort Food

Servings 12 slices

Calories 320 kcal

Ingredients

For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
3 large eggs
1 cup brown sugar packed
½ cup granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots
Optional ½ cup chopped walnuts or pecans
For the Vanilla Glaze:
1 cup powdered sugar
1 ½ tablespoons milk add more to reach desired consistency
½ teaspoon pure vanilla extract

Instructions

Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or a bundt pan. Line with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk Wet Ingredients
In another bowl, beat together the eggs, brown sugar, granulated sugar, oil, and vanilla extract until well combined.
Add Carrots and Nuts
Fold in the grated carrots and, if using, the chopped nuts.
Combine Wet and Dry Mixtures
Gently add the dry mixture to the wet mixture. Stir until just combined—avoid overmixing.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Prepare the Vanilla Glaze
In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth and pourable.
Glaze and Serve
Drizzle the glaze generously over the cooled cake. Let it set for 15–20 minutes before slicing.