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Decadent Carrot Cake Bars with Cream Cheese Frosting

Decadent Carrot Cake Bars with Cream Cheese Frosting

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If you’re in the mood for a dessert that wraps you in warmth and comfort, try these Decadent Carrot Cake Bars with Cream Cheese Frosting. These bars are soft, moist, and bursting with delightful flavors, making them the perfect sweet treat for any occasion. Infused with comforting spices like cinnamon and nutmeg, they create a cozy vibe at family gatherings or quiet afternoons at home. The rich cream cheese frosting adds an indulgent touch that complements the carrot cake perfectly. Once you take your first bite, you’ll understand why these bars are a family favorite!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate large bowl, beat eggs with brown sugar, granulated sugar, vegetable oil, applesauce, and vanilla until smooth.
  4. Combine the dry ingredients with the wet mixture gently; fold in grated carrots and nuts if using.
  5. Pour the batter into the prepared pan; bake for 25–30 minutes until a toothpick comes out clean.
  6. Allow cooling completely before preparing the frosting by beating cream cheese and butter until creamy; gradually add powdered sugar and vanilla until smooth.
  7. Frost cooled carrot cake bars and cut into squares before serving.

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