Description
Moist, spiced, and topped with luscious cream cheese frosting, these Carrot Cake Bars are the ultimate spring dessert. Made in one bowl with simple pantry staples, they’re perfect for Easter, potlucks, or cozy weekend baking. Packed with fresh carrots, cinnamon, and nutmeg, these bars deliver all the comforting flavors of classic carrot cake—without the hassle of layers.
Ingredients
- 2 cups shredded carrots
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and oil until combined.
- Fold in shredded carrots.
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just mixed.
- Pour batter into the prepared pan, smoothing the top.
- Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan.
- Beat cream cheese and butter until smooth. Add vanilla, then powdered sugar. Beat until fluffy.
- Spread frosting over cooled bars. Cut into squares and serve.
Notes
- For extra moisture and flavor, add ½ cup crushed pineapple or ½ cup chopped nuts.
- Bars can be made ahead and taste even better the next day.
- For a lighter option, skip the frosting or dust with powdered sugar.
- Store in the fridge in an airtight container for up to 5 days. Freeze (unfrosted) for up to 2 months.
