Decadent Carrot Cake Bars with Cream Cheese Frosting

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Moist, spiced, and absolutely irresistible, these Decadent Carrot Cake Bars with Cream Cheese Frosting are a celebration of everything comforting. Whether you’re baking for a spring brunch, a holiday gathering, or just to treat yourself midweek, these bars deliver the perfect blend of sweet carrot goodness and rich, tangy frosting.

With their soft crumb and lush topping, these carrot cake bars skip the formality of a layer cake while keeping all the flavor. You’ll love how the subtle crunch of walnuts pairs with the warm spices, and the creamy frosting balances every bite.

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What Kind of Carrots Should I Use?

Freshly grated carrots are key to the perfect texture. Avoid pre-shredded ones from the store—they’re often too dry and don’t melt into the batter the way fresh ones do. Use the fine side of a box grater or a food processor with a shredding blade for best results.

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Ingredients for the Decadent Carrot Cake Bars

• 2 cups grated carrots (about 3 medium)
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 3 cups powdered sugar

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How To Make the Decadent Carrot Cake Bars

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, sugars, oil, and vanilla extract until smooth and well combined.

Step 3: Add the Carrots

Fold in the grated carrots to the wet mixture until evenly distributed.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.

Step 5: Combine Wet and Dry

Gradually mix the dry ingredients into the wet mixture. Stir until no streaks remain. Fold in walnuts if using.

Step 6: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

Step 7: Make the Frosting

Beat cream cheese and butter together until fluffy. Add vanilla, then gradually mix in powdered sugar until smooth and spreadable.

Step 8: Frost and Serve

Spread the frosting over the cooled bars. Cut into squares and serve.

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Serving and Storing Carrot Cake Bars

These bars are best served chilled or at room temperature. Keep them covered in the fridge for up to 5 days. They also freeze beautifully—just wrap individually and thaw as needed.

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Frequently Asked Questions

How do I make these bars nut-free?

Simply skip the walnuts. The bars will still be moist and flavorful without them.

Can I use whole wheat flour instead?

Yes, but expect a denser texture. Try substituting half of the all-purpose flour first to test the taste.

Do these bars need to be refrigerated?

Yes, because of the cream cheese frosting. Store in the fridge, covered.

Can I use pre-shredded carrots?

It’s not recommended—they don’t have the moisture needed for that tender texture.

Can I freeze frosted bars?

Absolutely! Freeze in a single layer, then stack with parchment between layers. Thaw in the fridge.

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Want More Dessert Ideas with a Twist?

If you loved these Decadent Carrot Cake Bars, don’t miss these other sweet favorites:

• Sopapilla Cheesecake Bars for a flaky, cinnamon-laced treat.
• Cherry Chocolate Cheesecake when you’re craving something rich and tangy.
• Irresistible Pecan Pie Bites that bring the holiday spirit all year round.
• Cinnamon Donut Bread to satisfy your morning sweet tooth.
• Chocolate Peanut Butter Dream Bars if you’re all about creamy layers and bold flavors.

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And when you try it, let me know how it turned out. Did you sneak in pineapple or raisins? Did you make them into cupcakes?

I love hearing your tweaks and ideas. Feel free to drop questions in the comments or tag your creations. For more sweet ideas, follow me on Pinterest: Nina Dishes

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