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Carrot Cake Bars

Two moist Carrot Cake Bars topped with cream cheese frosting and chopped nuts on a white plate.
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Moist and spiced carrot cake bars with cream cheese frosting, perfect for Easter or spring gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Stir dry ingredients into wet ingredients until combined.
  5. Fold in carrots, pineapple, and walnuts (if using).
  6. Spread batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let cool completely.
  8. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then spread over cooled bars.
  9. Cut into squares and serve.

Notes

  • For a gluten-free version, use gluten-free flour.
  • Store in the refrigerator for up to 5 days.
  • Double the recipe for a larger crowd.

Nutrition

Find it online: https://recipestokeep.com/moist-carrot-cake-bars-with-cream-cheese-frosting/