Carrot Cake Bars are a delightful, easy-to-make treat that packs all the flavors of a classic carrot cake into convenient, portable bars. With their moist, spiced carrot cake base and rich cream cheese frosting, these bars are perfect for any occasion—from casual family gatherings to special celebrations. If you’re a fan of traditional carrot cake, you’ll love this twist that delivers the same delicious taste in a simpler form.

A Family Favorite: How Carrot Cake Bars Became a Household Staple

In our home, carrot cake has always been a beloved dessert, especially around the holidays. However, making a full cake can sometimes feel like a big task, especially on busy days. That’s when these Carrot Cake Bars became a game-changer. My husband, who has a sweet tooth, and the kids who love anything with cream cheese frosting, couldn’t get enough of these bars when I first made them. Now, they’ve become a regular request. Whether it’s for a school bake sale, a quick dessert after dinner, or a snack with afternoon tea, these Carrot Cake Bars have become a staple in our household.

Why You’ll Love Carrot Cake Bars

• All the Flavor in Half the Effort: These bars deliver the same rich, spiced flavor of a traditional carrot cake but are much quicker and easier to make.
• Perfectly Portable: Unlike a layered cake, these bars are easy to transport, making them ideal for potlucks, picnics, and parties.
• Moist and Flavorful: The combination of carrots, spices, and a hint of sweetness creates a perfectly moist and flavorful base.
• Cream Cheese Frosting: The tangy, sweet cream cheese frosting complements the spiced cake, adding a layer of indulgence to every bite.

Ingredients Notes

• Carrots: Freshly grated carrots add moisture and sweetness to the bars, so don’t skip this step.
• Spices: Cinnamon, nutmeg, and a touch of ginger give these bars their classic carrot cake flavor.
• Cream Cheese: The frosting is made with real cream cheese, which adds a tangy balance to the sweetness of the bars.

Recipe Steps

1. Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Add in the grated carrots, eggs, oil, and vanilla extract, mixing until fully combined.
2. Bake the Bars: Pour the batter into a greased baking pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely.
3. Make the Cream Cheese Frosting: While the bars are cooling, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
4. Frost the Bars: Once the bars are fully cooled, spread the cream cheese frosting evenly over the top. For a little extra flair, you can sprinkle some chopped walnuts or shredded coconut on top.
5. Slice and Serve: Cut the bars into squares and serve. Enjoy the rich, moist carrot cake flavor with every bite!

Storage Options

• Refrigerate: Store the bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
• Freeze: You can freeze the unfrosted bars for up to 2 months. Thaw in the refrigerator and frost before serving.

Variations & Substitutions

• Add Nuts or Raisins: Fold in some chopped walnuts, pecans, or raisins into the batter for added texture and flavor.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free option.
• Vegan Option: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and a dairy-free cream cheese for a vegan version.

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Step-by-Step Guide to Carrot Cake Bars

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Ingredients

• Carrot Cake Bars
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg optional
• 1/4 teaspoon salt
• 1/2 cup unsalted butter melted and slightly cooled
• 3/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots about 2-3 medium carrots
• 1/2 cup chopped walnuts or pecans optional
• 1/2 cup shredded coconut optional
• 1/2 cup crushed pineapple drained (optional)
• Cream Cheese Frosting
• 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Make the Carrot Cake Bars
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg (if using), and salt until well combined.
• Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, and whisk until smooth.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Add Carrots and Mix-Ins: Fold in the grated carrots, chopped nuts, shredded coconut, and crushed pineapple (if using) until evenly distributed throughout the batter.
• Bake the Bars: Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Bars: Allow the carrot cake bars to cool completely in the pan on a wire rack.
• Make the Cream Cheese Frosting
• Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the vanilla extract and beat until fully combined.
• Frost and Serve
• Frost the Bars: Once the carrot cake bars have cooled completely, spread the cream cheese frosting evenly over the top.
• Slice and Serve: Slice the bars into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator.

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