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Carrot Cake Cream Cheese Bars

Soft, moist carrot cake bars topped with rich cream cheese frosting — all the classic flavors of carrot cake in a simple bar form.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded carrots freshly grated
  • 1/2 cup chopped walnuts optional
Frosting
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • 9x9 baking pan
  • Electric mixer
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla.
  4. Fold in shredded carrots, then mix in dry ingredients until combined.
  5. Spread batter into the pan and bake for 25–28 minutes, until a toothpick comes out clean.
  6. Cool completely before frosting.
  7. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
  8. Frost the cooled bars, chill, then slice into squares.

Notes

Store in fridge up to 5 days. Frost after cooling to prevent melting.