Decadent Carrot Cake Bars (Print-Friendly Version)
Rich, spiced carrot cake bars topped with creamy frosting—ideal for dessert tables or sharing with friends.
# What You’ll Need to Make This:
→ Carrot Cake Bars
01 -
190 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
0.25 teaspoon ground nutmeg
07 -
0.25 teaspoon ground ginger (optional)
08 -
120 ml vegetable oil
09 -
100 g granulated sugar
10 -
100 g light brown sugar, packed
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
13 -
150 g finely shredded carrots (approximately 3 medium carrots)
14 -
60 g chopped walnuts or pecans (optional)
15 -
75 g raisins (optional)
→ Cream Cheese Frosting
16 -
225 g cream cheese, softened
17 -
57 g unsalted butter, softened
18 -
240 g powdered sugar
19 -
1 teaspoon vanilla extract
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking pan and line with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger if using.
03 -
In a large mixing bowl, whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
04 -
Gradually fold dry ingredients into wet mixture until just incorporated. Add shredded carrots, then gently mix in nuts and raisins if desired.
05 -
Pour batter evenly into prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean. Allow bars to cool completely in the pan.
06 -
Beat cream cheese and butter in a bowl until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
07 -
Spread frosting over cooled bars using a spatula. Slice into 12 squares and serve. Refrigerate leftovers in an airtight container for up to 5 days.
# Extra Tips:
01 -
Replace half of the oil with unsweetened applesauce for a lighter result.
02 -
Orange zest can be added to the frosting for extra flavour.
03 -
Bars can be frozen unfrosted and frosted after thawing.