Description
These moist, spiced carrot cake bars are topped with a luscious cream cheese frosting, combining classic comfort with a simple, one-pan approach. With freshly grated carrots, warm cinnamon, and the option for crunchy pecans, they’re an easy, crowd-pleasing dessert perfect for any occasion.
Ingredients
For the Carrot Cake Bars:
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar (light or dark)
- ¾ cup (180ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (about 200g) finely grated carrots
- ½ cup (60g) chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Optional garnish:
- Extra chopped pecans
- Orange zest curls
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
- Fold in grated carrots and nuts (if using).
- Gradually add dry ingredients to wet ingredients, mixing gently until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted comes out clean.
- Let bars cool completely in the pan on a wire rack.
- Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract; beat until fluffy.
- Spread frosting over cooled bars. Garnish with nuts or zest if desired.
- Chill for 15–20 minutes before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes