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Ultra-Moist Carrot Cake Bars with Classic Cream Cheese Frosting

Close-up of a moist carrot cake bars slice topped with thick cream cheese frosting and walnuts.
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Make these easy carrot cake bars for a moist, spiced dessert that skips the layer cake hassle. Top them with a simple, tangy cream cheese frosting for a perfect treat.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped pecans or walnuts (optional)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Fold in the grated carrots and the chopped nuts, if using.
  6. Spread the batter evenly into the prepared 9×13 inch pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan on a wire rack before frosting. This step is important for clean slices.
  9. To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until fluffy.
  11. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  12. Spread the cream cheese frosting evenly over the cooled carrot cake bars.
  13. Cut into squares and serve.

Notes

  • For extra moisture, you can add 1/2 cup crushed pineapple (drained well) to the batter along with the carrots.
  • You can prepare this dessert ahead of time; store frosted bars covered in the refrigerator for up to 4 days.
  • If you skip the nuts, you can add 1/2 cup raisins for texture.

Nutrition

Find it online: https://kingscook.com/carrot-cake-bars-moist-easy-recipe/