Oh my gosh, let me tell you about these carrot cake bars with cream cheese frosting! They’re the kind of treat that feels fancy but is actually so easy to make, it almost feels like cheating. I mean, who doesn’t love carrot cake? But sometimes, making a whole layered cake feels like a project. That’s where these bars come in. All the cozy flavors of classic carrot cake, but in a quick, one-pan version. Plus, the cream cheese frosting? It’s basically perfection in spreadable form.
I started making these when we had a random bundle of carrots sitting in the fridge, and my sweet tooth was in full swing. You know those moments when you just need something sweet but can’t decide if you want to bake a whole cake? Enter: carrot cake bars. I swear, the first time I made them, we couldn’t stop sneaking little squares every time we walked through the kitchen. They’re that good.
Alright, let’s get to it!
What You’ll Need
For the Carrot Cake Bars:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (Or more if you love cinnamon. I always add an extra pinch.)
- 1/4 tsp ground ginger (For a little kick.)
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (This gives it that deep, caramel-y sweetness.)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (About 3 medium carrots. Don’t stress about being exact here.)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt (Balances out the sweetness so the frosting isn’t too sugary.)
How to Make Carrot Cake Bars
Step 1: Prep Your Pan
First things first—preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. You can also line it with parchment paper if you want easy lifting later. I usually just go the butter route though, because, well… butter.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. I love this part because the smell of those spices just screams carrot cake.
Step 3: Stir Together the Wet Ingredients
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until they’re smooth and combined. Now, slowly drizzle in the oil while continuing to whisk. It’ll get all glossy and beautiful. After that, stir in the vanilla and grated carrots.
Oh, and just a heads up—don’t overthink the carrot grating. I’ve used both finely grated and slightly chunkier carrots in these bars, and they’re great either way. Just don’t use pre-shredded carrots from the store; they’re too dry.
Step 4: Combine and Bake
Gently fold the dry ingredients into the wet mixture until everything is just combined. Overmixing is the enemy here! Pour the batter into your greased baking pan and smooth the top.
Pop it into the oven for about 25 to 30 minutes. You’ll know it’s done when the edges are lightly browned and a toothpick inserted into the center comes out clean. And your kitchen? It’s going to smell like the coziest bakery ever. (Source: Ineskohl.info)
Step 5: Let it Cool
Now, this is the hard part. Let the bars cool completely before frosting. Trust me, you don’t want your cream cheese frosting sliding right off because the bars were still warm. Been there, done that—it’s not pretty.
Step 6: Make the Cream Cheese Frosting
While your bars are cooling, whip up the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth. Then, add the powdered sugar, vanilla, and that little pinch of salt. Beat until it’s light and fluffy. If you want the frosting a bit looser, you can add a teaspoon of milk, but I like mine thick and creamy.
Step 7: Frost and Slice
Once the bars are completely cool (I know, it’s tough to wait), spread the cream cheese frosting all over the top. I like to be generous with it because, honestly, who ever said no to extra frosting?
Slice the bars into squares. I usually go for 9 big squares, but you can cut them smaller if you’re feeling more “snack-sized.” Good luck trying to eat just one though!
Tips for Making These Bars
- Don’t skimp on the spices! The cinnamon, ginger, and nutmeg are what make carrot cake taste so special. If you’re a cinnamon lover, feel free to add a little extra.
- Add-ins: If you want to mix things up, you can throw in some chopped walnuts, pecans, or even raisins. I’m a purist when it comes to carrot cake, but my partner is all about those walnuts.
- Storing the bars: These bars keep really well in the fridge for 3-4 days. The cream cheese frosting firms up a bit, but it still tastes amazing. Just be sure to store them in an airtight container.
- Freezing tips: If you want to freeze the bars, I’d recommend freezing them before frosting. Once they’re thawed, you can whip up fresh frosting and spread it on.
Final Thoughts
These carrot cake bars are seriously a lifesaver for when you’re craving something sweet but don’t want the hassle of a full cake. They’re soft, moist, and packed with flavor. Plus, the cream cheese frosting? Chef’s kiss. It’s the perfect balance of tangy and sweet.
I’ve made these for all kinds of occasions—potlucks, casual weeknight desserts, even as an impromptu “I need something sweet right now” snack. They never disappoint.
Give them a try, and let me know if you end up sneaking more than one like I do! 😊
