Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe

Introduction

These decadent carrot cake bars with cream cheese frosting are a delightful treat that combine warm spices with moist, tender cake. Perfect for dessert or a special snack, they offer the comforting flavors of classic carrot cake in easy-to-serve bar form.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Step 3: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, drained crushed pineapple, and walnuts if using.
5. Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
6. Step 6: To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy. Stir in the vanilla extract.
7. Step 7: Spread the frosting over the cooled cake. Cut into bars and, if desired, garnish with extra chopped walnuts.

Tips & Variations

• Make sure the butter and cream cheese are softened to room temperature for a smooth, creamy frosting.
• Drain the crushed pineapple thoroughly to prevent the batter from becoming too wet.
• For a nut-free version, simply omit the walnuts or substitute with sunflower seeds.
• Add raisins or shredded coconut to the batter for extra texture and flavor.

Storage

Store the carrot cake bars in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature or warm slightly before serving for the best texture and taste. You can also freeze the bars without frosting for up to 2 months; thaw overnight in the refrigerator and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour in this recipe?

While all-purpose flour works best for structure, you can substitute with whole wheat flour for a nuttier flavor, though the bars may be denser. For gluten-free options, use a gluten-free flour blend and adjust liquids if needed.

How do I prevent the frosting from melting?

Ensure the cake is completely cooled before frosting to prevent melting. Also, keep the frosted bars refrigerated and serve soon after removing from the fridge for the best texture.

Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 76 reviews

Delight in these Decadent Carrot Cake Bars topped with a rich and creamy cream cheese frosting. Packed with grated carrots, crushed pineapple, warm spices, and optional crunchy walnuts, these bars are a perfect blend of moist cake and luscious frosting, ideal for any dessert occasion.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

Wet Ingredients and Mix-ins

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake bars do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
3. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract thoroughly.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the batter. Fold in the grated carrots, drained crushed pineapple, and optional chopped walnuts gently.
5. Bake the Cake: Pour the batter evenly into the prepared 9×13 inch pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow the cake to cool completely in the pan on a wire rack.
6. Make the Frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually incorporate the powdered sugar while continuing to beat until the frosting is smooth and fluffy. Stir in the vanilla extract.
7. Frost and Serve: Spread the cream cheese frosting evenly over the cooled carrot cake. Cut into bars and optionally garnish with additional chopped walnuts before serving.

Notes

• Ensure the butter and cream cheese are softened to room temperature for a smoother and creamier frosting.
• Drain the crushed pineapple thoroughly to prevent excess moisture that could make the cake soggy.
• For a nut-free version, simply omit the walnuts.
• Store the bars refrigerated if not serving immediately, to maintain freshness of the cream cheese frosting.

Keywords: carrot cake bars, cream cheese frosting, carrot dessert, homemade carrot cake, spiced carrot bars, pineapple carrot cake, walnut carrot cake