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Carrot Cake Bars

Deliciously moist carrot cake bars topped with creamy frosting, perfect for sharing or enjoying on your own.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
For the Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk, if needed
Optional Add-Ins
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup shredded coconut
  • 1/2 teaspoon nutmeg

Method
 

Preparation
  1. Preheat the oven to 350°F and prep a 9×13 inch baking pan by greasing it and lining it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the vegetable oil and eggs until smooth. Pour the wet mixture into the dry ingredients and stir gently until combined.
  4. Fold in the grated carrots and drained crushed pineapple, and any optional mix-ins like walnuts or raisins.
Baking
  1. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.
  2. Let the bars cool completely in the pan.
Frosting
  1. While the bars cool, beat the cream cheese and butter until fluffy. Gradually add powdered sugar, mixing on low speed. Stir in vanilla extract and adjust with milk if too thick.
  2. Once the bars are cool, spread the cream cheese frosting over the top and slice into squares.

Notes

Store bars in an airtight container in the fridge for up to five days. For freezing, wrap unfrosted bars tightly and thaw overnight in the fridge before frosting.