Go Back
–+ servings
Carrot Cake Bars with Cream Cheese Frosting

Heavenly Carrot Cake Bars with Cream Cheese Frosting Delight

Indulge in these delightful Carrot Cake Bars with Cream Cheese Frosting that blend comfort and nostalgia in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a gluten-free blend for a gluten-free version
  • 2 teaspoons baking powder no substitutions needed
  • 1 te teaspoon baking soda stick to the recipe for best results
  • 1 teaspoon salt feel free to use sea salt or kosher salt as alternatives
  • 2 teaspoons ground cinnamon can be swapped with pumpkin pie spice for a twist
  • 1/2 teaspoon ground nutmeg may omit if not available
  • 1 teaspoon ground ginger fresh ginger can also be a substitute
  • 3/4 cup unsalted butter, softened margarine works as a dairy-free option
  • 1 cup granulated sugar coconut sugar is a lower-glycemic alternative
  • 1/2 cup brown sugar use more granulated sugar if needed
  • 3 large eggs for vegan options, substitute with flaxseed meal mixed with water
  • 1 teaspoon vanilla extract vanilla bean paste can enhance flavor
  • 2 cups grated carrots pre-grated options save time
  • 1 cup crushed pineapple, drained applesauce can be substituted if desired
  • 1/2 cup chopped walnuts optional; omit for a nut-free version
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened vegan cream cheese is a good alternative
  • 1/2 cup unsalted butter opt for vegan butter for a dairy-free version
  • 3 cups powdered sugar erythritol serves as a sugar-free substitute

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Hand Mixer
  • whisk

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Mix dry ingredients: whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Cream together butter, granulated sugar, and brown sugar until light and fluffy, then add eggs and vanilla extract.
  4. Combine wet and dry ingredients, gently fold in grated carrots, crushed pineapple, and walnuts.
  5. Pour batter into the prepared baking pan and bake for 30-35 minutes until a toothpick comes out clean.
  6. Prepare frosting by beating cream cheese and butter, then gradually mix in powdered sugar and vanilla extract.
  7. Once cooled, frost the bars with cream cheese frosting and cut into squares to serve.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature and avoid overmixing the batter for optimal texture. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!