Name: Carrot Cake Bars with Cream Cheese Frosting
Prep time: 15 min
Cook time: PT-487033H57M23S
Total time: 1 h
Cuisine: American
Ingredients: For the carrot cake bars:; 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg (optional); 4 large eggs; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup vegetable oil; 1 tsp vanilla extract; 2 cups grated carrots; Optional: 1/2 cup chopped walnuts, pecans, or raisins; For the cream cheese frosting:; 8 oz cream cheese (softened); 1/4 cup butter (softened); 2 cups powdered sugar; 1 tsp vanilla extract

Carrot cake bars with cream cheese frosting are a soft, spiced dessert that’s rich with flavor and topped with a thick, tangy layer of sweet frosting. I love how these bars deliver everything I enjoy about traditional carrot cake—moist texture, warm spices, and creamy frosting—in a simpler, easy-to-slice format. They’re perfect for potlucks, holidays, or whenever I need a quick, crowd-pleasing dessert.

Why You’ll Love This Recipe

I love this recipe because it’s easier and faster than making a layer cake, but just as delicious. The bars are tender and moist, thanks to the grated carrots and oil, and the cinnamon-spiced flavor makes every bite comforting and familiar. The cream cheese frosting brings a cool, creamy balance that complements the sweetness beautifully. It’s a no-fuss bake with big flavor payoff.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the carrot cake bars:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Grated carrots
Optional: chopped walnuts, pecans, or raisins

For the cream cheese frosting:

Cream cheese (softened)
Butter (softened)
Powdered sugar
Vanilla extract

directions

I preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, I beat the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
I fold the dry ingredients into the wet mixture, then stir in the grated carrots. If I’m adding nuts or raisins, I mix them in now.
I pour the batter into the prepared pan and smooth the top.
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the bars cool completely in the pan.
For the frosting, I beat together cream cheese and butter until fluffy, then slowly add powdered sugar and vanilla and mix until smooth.
I spread the frosting over the cooled bars and cut them into squares to serve.

Servings and timing

This recipe makes about 20–24 bars. Prep time is around 15 minutes, baking takes 25–30 minutes, and I allow at least 30 minutes for cooling and frosting.

Variations

I sometimes add shredded coconut for a tropical twist.
A pinch of cloves or ginger brings a deeper spice note.
For a healthier version, I use applesauce in place of some of the oil.
Topping the frosting with extra chopped nuts or shredded carrot gives a nice finish.

storage/reheating

I store the bars in the fridge, covered, for up to 5 days. I like to bring them to room temperature before serving so the frosting softens. They also freeze well—frosted or unfrosted—I just wrap them tightly and thaw in the fridge overnight.

FAQs

Can I use pre-shredded carrots?

I prefer grating them fresh because they’re more moist and blend better into the batter. Pre-shredded ones can be too dry and thick.

Do I need to refrigerate these bars?

Yes, because of the cream cheese frosting, I keep them in the fridge. They stay fresh and moist that way too.

Can I make these bars without frosting?

Absolutely. The bars are delicious on their own or with a dusting of powdered sugar if I want something lighter.

What kind of oil works best?

I use neutral oils like vegetable, canola, or light olive oil. Coconut oil also works, but it adds a slight coconut flavor.

How do I keep the bars moist?

The carrots help, but I also avoid overbaking. I check for doneness early and let them cool covered for extra moisture retention.

Conclusion

Carrot cake bars with cream cheese frosting are everything I love about carrot cake, made easier and more snackable. The warm spices, sweet carrots, and rich frosting come together in a way that’s classic and comforting. Whether I’m baking for a party or just treating myself, these bars always bring a little extra joy to the table.