Print

Ultra-Moist Carrot Cake Bars with Classic Cream Cheese Frosting

A close-up of a moist square of carrot cake bars topped with thick cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Find the simple harmony in baking with these ultra-moist carrot cake bars. This recipe delivers the rich, spiced flavor of classic carrot cake in an easy-to-serve bar format, topped with a tangy, creamy cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 (8 ounce) can crushed pineapple, drained
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate bowl, whisk together the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots, chopped nuts (if using), and drained crushed pineapple until evenly distributed throughout the batter.
  6. Pour the batter into the prepared 9×13 inch pan and spread it evenly.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan on a wire rack before frosting. This is important for a clean slice.
  9. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract.
  11. Spread the cream cheese frosting evenly over the cooled carrot cake bars.
  12. Cut the bars into squares and serve.

Notes

  • For the moistest bars, drain the crushed pineapple well before adding it to the batter.
  • You can make these dessert bars ahead of time; store them covered in the refrigerator for up to four days.
  • If you skip the nuts, you still achieve a tender crumb dessert.

Nutrition

Find it online: https://delishsymphony.com/carrot-cake-bars/