Carrot Cake Bars with Cream Cheese Frosting
Alright, I have to confess something—I’m obsessed with carrot cake. But not just any carrot cake… I’m talking about these Carrot Cake Bars with Cream Cheese Frosting. They’re like the chill, no-fuss cousin of the fancy layered cake. Same cozy vibes, same irresistible flavor, but way easier and honestly, more fun to eat.
If you’ve ever craved a slice of carrot cake but didn’t want to deal with all the layers, frosting drama, and “cake-perfecting” stress—this recipe is so for you.
Why I’m Completely in Love with These Carrot Cake Bars with Cream Cheese Frosting
You know those recipes that instantly become your go-to? This is one of them for me. The first time I made these Carrot Cake Bars with Cream Cheese Frosting, I knew I was in trouble… because I couldn’t stop at just one bar. They’re soft, packed with fresh carrots (so they’re basically healthy, right?), and that cream cheese frosting—oh my gosh—it’s dangerously good.
Here’s why you’re going to be just as obsessed:
No fancy equipment or bakery skills needed.
They double as dessert AND a cheeky breakfast treat.
Totally customizable—throw in nuts, raisins, or keep it classic like I usually do when I’m too impatient to get baking.
And if you’re anything like me, once you master these, you’ll be hunting for more easy desserts. I highly recommend this gooey Pecan Upside Down Cake—it’s another one that disappeared way too quickly at my house.
When Should You Make These Carrot Cake Bars? Anytime. Seriously.
I’ve made these Carrot Cake Bars with Cream Cheese Frosting for Easter brunch, a random Tuesday sweet tooth, and even as a last-minute “I forgot I need to bring dessert” situation. They’ve never let me down.
They’re perfect for:
Family get-togethers where you want to impress without stress.
Cozy weekends when baking feels like self-care.
That moment when you’re craving something sweet but don’t want to commit to a full cake.
Pro tip: Pair them with coffee in the morning—you can thank me later.
Let’s Talk Ingredients (Because Simple is Best)
What I love most? You probably have most of this stuff in your kitchen already. Here’s what you’ll need to make these Carrot Cake Bars with Cream Cheese Frosting happen:
For the Cake Magic:
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup freshly shredded carrots
For That Dreamy Frosting:
8 oz cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Orange and green food coloring (optional, but fun!)
Kitchen Tools Needed
Mixing bowls
Electric mixer (trust me, it saves your arms!)
Spatula
8×8 baking dish
Parchment paper or nonstick spray
Wire rack
Piping bags or zip closure bags (for those cute carrot decorations)
Here’s How We Make Carrot Cake Bars with Cream Cheese Frosting—Together
Don’t worry, I’ll walk you through it like we’re baking side by side.
Preheat that oven and get your baking dish ready. I always use parchment paper because who has time to scrub pans?
Mix your dry stuff in one bowl. This is where all those cozy spice smells start making your kitchen feel like a bakery.
Cream the butter and sugars until it looks like something you want to eat with a spoon (but don’t… yet).
Add eggs and vanilla, and try not to sneak a taste—raw eggs, remember?
Fold in those gorgeous carrots—this is where it starts to look like real carrot cake batter.
Bake, cool, and resist the urge to cut into it too soon. I’ve made that mistake. Frosting melts. Patience pays off.
Slather on that cream cheese frosting like you mean it. This is no time to be shy.
And boom—you’ve got yourself the best batch of Carrot Cake Bars with Cream Cheese Frosting.
Wanna Get Creative? Here’s How I Like to Switch Things Up
Some days, I throw in chopped walnuts for a bit of crunch. Other days, I ditch the frosting (rare, but it happens) when I want something a little lighter. You could even swap butter for applesauce if you’re trying to be good—but hey, no judgment either way.
Oh, and if you’re ever short on time but still want to impress? Check out these No-Bake Mini Banana Cream Pies—they’re my secret weapon for last-minute desserts.
My Top Tips for Perfect Carrot Cake Bars Every Time
Freshly grated carrots are non-negotiable. Pre-shredded = dry bars.
Don’t overmix once the flour goes in. We want soft, fluffy bars—not rubbery ones.
If you’re frosting ahead of time, store them in the fridge—but let them come to room temp before serving for the best texture.
Quick FAQ—Because I Know You’re Wondering
Can I freeze these bars?
Absolutely! Just freeze them without frosting.
Do I have to decorate them?
Nope! But piping little carrots on top is fun—especially if you’ve got kids helping.
What if I only have liquid food coloring?
Go for it! You might need a few extra drops, but it works.
Can I double the recipe?
Oh yes—and you should, especially if you’re sharing.
A Little Nutrition Info (Because Balance, Right?)
Each bar comes in around 334 calories—with plenty of sweetness to satisfy that craving.
From My Kitchen to Yours
If you try one new dessert this month, let it be these Carrot Cake Bars with Cream Cheese Frosting. They’re easy, delicious, and guaranteed to make you look like a baking superstar—without breaking a sweat.
And if you’re still riding that dessert wave, I highly recommend ending your day with a molten masterpiece like this Molten Lava Cake. Because life’s too short not to enjoy a little cake, right?
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Carrot Cake Bars with Cream Cheese Frosting
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup freshly shredded carrots
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Orange and green food coloring optional, but fun!
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 baking dish with parchment paper or spray with nonstick spray.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
- In a large bowl, beat softened butter with white and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
- Fold in shredded carrots evenly.
- Pour batter into prepared dish and bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese, butter, and vanilla until smooth.
- Add powdered sugar one cup at a time, beating until creamy.
- Spread frosting over cooled cake. If desired, tint small portions of frosting with food coloring for decoration.
- Cut into 16 bars, serve, and enjoy!
Notes
- Use freshly grated carrots for the best texture and moisture.
- Add ½ cup chopped walnuts or raisins for extra flavor.
- Store frosted bars in the fridge for up to 3 days; unfrosted bars can stay at room temperature for up to a week.
- You can substitute half the butter with unsweetened applesauce for a lighter version.
- For a larger batch, double the recipe and use a 9x13 pan—adjust baking time to 25-30 minutes.
Happy baking, my friend! And don’t forget—baking is always better when shared.
