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Moist Spiced Carrot Cake Bars with Cream Cheese Frosting

Close-up of a moist square of carrot cake bars topped with thick cream cheese frosting and chopped walnuts.
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Simple recipe for moist, spiced carrot cake baked in a pan and topped with tangy cream cheese frosting, perfect for easy serving.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Beat in the eggs one at a time.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots and the chopped nuts, 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. Let the cake cool completely in the pan on a wire rack.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  10. Spread the cream cheese frosting evenly over the cooled cake bars.
  11. Cut into squares before serving.

Notes

  • For extra moisture, you can add 1/2 cup crushed pineapple (drained well) to the batter.
  • Make sure the cake is completely cool before frosting, or the frosting will melt.
  • You can prepare the cake bars a day ahead and store them covered in the refrigerator.

Nutrition

Find it online: https://tastetaught.com/carrot-cake-bars-recipe-easy-moist/