The first time I pulled a pan of these Carrot Cake Bars from my oven, I knew I’d found a keeper. It was a rainy spring day, and the craving for classic carrot cake hit, but I didn’t want the fuss of layers. As the bars baked, my kitchen filled with the warm, spicy scent of cinnamon, nutmeg, and toasting walnuts. That aroma is pure comfort. Letting them cool before spreading on the thick cream cheese frosting was the hardest wait. The first bite—a perfect square of moist, spiced cake loaded with texture, topped with tangy, sweet frosting—was pure, uncomplicated joy. They’re my go-to for potlucks, picnics, and satisfying a sweet tooth with ease.
Why You’ll Love This Recipe
You are going to love this recipe because it delivers all the nostalgic, spiced sweetness of a perfect carrot cake in a portable, no-fuss bar form. There’s no need to worry about leveling layers or frosting the sides—just one pan, one mix, and one creamy topping. They’re incredibly moist, packed with grated carrot, cozy spices, and just the right amount of crunch from nuts or raisins. The cream cheese frosting is luxuriously tangy and rich, creating the perfect balance in every bite. It’s a simpler, shareable version of the classic that’s guaranteed to please a crowd.
Ingredients
For the Carrot Cake Bars:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1 cup (240ml) vegetable oil or melted coconut oil
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (about 12 oz) finely grated carrots (trust me, do not use pre-shredded!)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
For the Cream Cheese Frosting:
- 8 oz (one block) full-fat cream cheese, softened
- ½ cup (1 stick / 115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Let’s talk ingredients, because a few choices are critical. First, grate your own carrots. I tried the pre-shredded bagged carrots once, and they were too dry and thick, resulting in a less moist bar. Freshly grated carrots release more moisture and flavor. For the oil, I prefer a neutral oil like vegetable or canola, but melted coconut oil adds a lovely, subtle flavor. The spices are the soul—don’t skip the nutmeg and ginger; they add a warm, complex depth that cinnamon alone can’t provide. For the frosting, full-fat cream cheese and real butter are non-negotiable for that creamy, pipeable texture and rich taste.(See the next page below to continue…)