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Decadent & Ultra-Moist Carrot Cake Bars with Classic Cream Cheese Frosting

A single, moist square of carrot cake bars topped with thick cream cheese frosting on a white plate.
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Make these ultra-moist carrot cake bars packed with warm spices and topped with a rich cream cheese frosting. This easy recipe delivers the classic flavor of carrot cake in a simple, sliceable bar format, perfect for any gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the vegetable oil and vanilla extract. Mix until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Fold in the grated carrots, chopped nuts (if using), and drained crushed pineapple (if using).
  7. Spread the batter evenly into the prepared 9×13 inch pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the cake bars cool completely in the pan on a wire rack. This step is crucial before frosting.
  10. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, mixing slowly until fully incorporated.
  12. Beat in the vanilla extract. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach a spreadable consistency.
  13. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
  14. Allow the frosting to set slightly before slicing the bars into squares.

Notes

  • For the moistest carrot cake bars, ensure you use fresh, finely grated carrots.
  • If you skip the optional pineapple, you may need to add 1-2 tablespoons of milk to the batter to maintain moisture.
  • You can make these carrot cake bars for Easter or any gathering and store them covered in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingbyjade.com/carrot-cake-bars/