Carrot Cake Bars with Vanilla Cream Cheese Frosting
These are the best carrot cake bars you'll ever make! Super moist, perfectly spiced, and made from scratch with freshly grated carrots and wholesome ingredients, these bars are finished with the creamiest homemade vanilla cream cheese frosting for a dessert that’s truly delicious and scrumptious!
Equipment
- 1 Electric Mixer (optional for batter)
Ingredients
Carrot Cake Bars
- 1 1/2 Cups Butter 3 sticks, melted & cooled
- 2 1/4 Cups Sugar
- 4 Large Eggs
- 2 1/2 Tsps Vanilla
- 2 Cups All-Purpose Flour or all-purpose gluten-free flour
- 1 Tsp Fine Sea Salt
- 2 Tsps Baking Soda
- 2 1/2 Tsps Baking Powder
- 2 1/2 Tsps Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/8 Tsp Ground Cloves
- 1/2 Tsp Allspice
- 1/2 Tsp Cardamom
- 3 Cups Grated Carrots
- 1 Cup Crushed Pineapple Strained, but still wet
- 1 1/2 Cups Chopped Pecans
Vanilla Cream Cheese Frosting
- 1 Stick Salted Butter (melted) and cooled
- 1/2 Stick Unsalted Butter (melted) and cooled
- 5 Ounces Cream Cheese room temp
- 3 Tsps Vanilla
- 3-5 Tbsps Whole Milk
- 7 Cups Powdered Sugar (more or less)
Instructions
Carrot Cake Bars
- Preheat oven to 350°FAdd sugar and melted butter to a mixing bowl (a mixer isn’t required, but I prefer to use one) and combine well. Beat in the eggs and vanilla.
- Sift together the flour, sea salt, baking soda, baking powder, cinnamon, ginger, cardamom, cloves, and allspice. Slowly add the sifted ingredients into the wet mixture and mix until just combined—avoid over mixing.
- Add the grated carrots, strained pineapple, and pecans to the mixer. Mix on low speed for about 10–15 seconds. Scrape down the sides of the bowl, then mix again for another 5 seconds.
- Grease a 9 x 13 cake pan and line it with parchment paper. Pour the batter evenly into the pan.
- Bake for 30–35 minutes, but keep an eye on it, as ovens can vary. Use the toothpick method to check if the cake is done (the toothpick should come out clean). Keep in mind that the cake will continue to cook slightly as it cools. Avoid over baking to preserve its moist texture.Let the cake cool completely before frosting.
Vanilla Cream Cheese Frosting
- Melt the butter (let it cool for a bit, I usually melt the butter while the cake is almost done cooling and set it aside)
- Add the cream cheese, melted butter, and half of the powdered sugar to the mixer. Mix on low speed (adding half of the powdered sugar first helps prevent the butter from splattering when it meets the cream cheese).
- Once combined, add the rest of the powdered sugar, vanilla, and milk.If the frosting is too thick, add more milk. If it’s too runny, add more powdered sugar. Give it a taste test to see if it needs more vanilla or additional cream cheese for a stronger cream cheese flavor.
- Once the cake is chilled, spread a thick layer of cream cheese frosting over the top.Place the cake in the refrigerator to chill until ready to serve!
Notes
Recipe Notes:
- Grating the Carrots: For the best texture, make sure to finely grate the carrots. Large shreds may not distribute evenly.
- Moisture Factor: If you find that the batter feels too thick, add a tablespoon of milk to loosen it slightly. The moisture from the pineapple or applesauce should help keep it moist, but adjustments may be needed based on your flour type or climate.
- Room Temperature Ingredients: For smooth frosting, ensure both the cream cheese and butter are at room temperature. This helps them blend together more easily and avoids lumps.
- Chill Time: Allow the cake to cool completely before frosting. If possible, chill the cake for a few hours or overnight in the fridge for the best flavor and texture.
- Freezing Tip: These bars freeze really well! If you want to make them ahead of time, frost them, slice them into bars, and store in an airtight container in the freezer. Just let them thaw for a bit before serving.
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