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Carrot Cake Cream Cheese Bars

Delightful, moist bars infused with cinnamon and nutmeg, topped with a rich cream cheese frosting—perfect for any dessert table.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
Wet Ingredients
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 cup vegetable oil Can substitute with melted coconut oil.
Main Ingredients
  • 3 cups grated carrots Measure without packing.
  • ¾ cup crushed walnuts (optional)
Frosting Ingredients
  • 1 cup cream cheese (softened) Ensure completely softened for best results.
  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper for easy removal of the bars.
  2. In a medium bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together eggs, granulated sugar, brown sugar, and vegetable oil until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in grated carrots and crushed walnuts (if using) until evenly distributed.
Baking
  1. Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the bars to cool completely in the pan on a wire rack.
Frosting
  1. In a clean bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
  2. Once the bars are cooled, spread the cream cheese frosting over the top.
Serving
  1. Cut the bars into squares and serve. Enjoy the compliments!

Notes

Refrigerate for up to 5 days in an airtight container. For longer storage, freeze for up to 3 months. Reheat in the microwave on low for 15-20 seconds.