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

A close-up of a moist square of carrot cake bars topped with thick cream cheese frosting.
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Make these ultra-moist carrot cake bars packed with warm spices and topped with a creamy, tangy cream cheese frosting. This simple pan dessert delivers classic carrot cake flavor without the fuss, perfect for potlucks or everyday treats.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup chopped pecans (optional)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  5. Fold in the grated carrots and chopped pecans, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake bars cool completely in the pan on a wire rack before frosting. This step is important for clean slicing.
  9. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until fully combined. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  11. Spread the cream cheese frosting evenly over the cooled carrot cake bars.
  12. Cut into squares and serve. Store leftovers covered in the refrigerator.

Notes

  • For the moistest bars, ensure you use fresh, finely grated carrots. Do not use pre-shredded carrots from a bag, as they are often drier.
  • If you want a richer flavor, substitute 1/4 cup of the vegetable oil with applesauce.
  • For a classic carrot cake flavor profile, add 1/2 cup of crushed pineapple (drained well) along with the carrots.
  • To achieve a truly creamy frosting, make sure both the cream cheese and butter are at true room temperature before mixing.

Nutrition

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