There’s something undeniably nostalgic and comforting about a slice of soft carrot cake topped with a cloud of tangy-sweet cream cheese frosting. Our Soft Carrot Cake with Cream Cheese Frosting Bars are the perfect balance of warm spice, tender texture, and creamy decadence. Whether you’re baking for a spring celebration, Easter brunch, or just craving a cozy homemade treat, these bars deliver all the goodness of traditional carrot cake with a simpler, more snackable twist.
In this recipe, we transform a classic dessert into an easy-to-serve bar that’s just as flavorful as the layered version—without all the fuss. This dessert is perfect for home bakers of all levels, and it stores beautifully for days (if it lasts that long!).
Why These Carrot Cake Bars Are a Must-Bake
These bars are a shortcut to everything you love about carrot cake—moist, warmly spiced cake and velvety cream cheese frosting—but without the need to stack layers or decorate with piping bags. They’re simple, no-fuss, and perfect for picnics, potlucks, or after-school snacks.
Who Will Love This Recipe:
- Carrot cake fans looking for a faster, easier version
- Home bakers seeking a crowd-pleasing dessert
- Parents who want to sneak veggies into their kids’ treats
- Anyone who loves cozy spices, creamy frosting, and soft cake bars
Ingredients You’ll Need
For the Carrot Cake Bars:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Kitchen Equipment Needed
To make this recipe, have the following on hand:
- 9×13-inch baking pan
- Mixing bowls (1 large, 1 medium)
- Hand or stand mixer
- Whisk and rubber spatula
- Grater or food processor (for the carrots)
- Wire cooling rack
- Offset spatula or butter knife (for frosting)
Step-by-Step Instructions
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup and removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This ensures even distribution of the spices and leavening agent.
3. Combine Wet Ingredients
In a large bowl, whisk together the vegetable oil and sugar until smooth. Add the eggs and vanilla extract, and whisk until fully incorporated.
4. Combine and Fold
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, and if desired, mix in walnuts and/or raisins for added texture and flavor.
5. Bake
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool Completely
Let the bars cool in the pan on a wire rack. This is crucial before adding the frosting—warm bars will melt your icing.
7. Make the Frosting
Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and light.
8. Frost and Slice
Once the bars are fully cooled, spread the frosting evenly over the top. Slice into 16 squares and serve.
Optional Mix-Ins and Variations
This recipe is wonderfully versatile—feel free to make it your own!
✅ Nut-Free Version
Skip the nuts if you’re baking for someone with allergies. The texture is still perfect without them.
✅ Add Pineapple
Fold in ½ cup crushed pineapple (drained well) for added moisture and tropical flavor.
✅ Coconut Craze
Add ¼ cup shredded coconut for a subtle chewiness and sweetness.
✅ Gluten-Free Option
Swap in your favorite 1:1 gluten-free baking flour.
✅ Make It Muffins
Scoop the batter into muffin tins and reduce baking time to 18–22 minutes.
Storage Tips
Refrigerator:
Because of the cream cheese frosting, store these bars in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before serving for best texture.
Freezer:
You can also freeze the unfrosted bars. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw, frost, and enjoy!
Serving Suggestions
These bars are perfect on their own, but if you’re serving them at a gathering, try pairing with:
- Coffee or espresso – The richness of the frosting pairs beautifully with bold coffee.
- Chai or spiced tea – Complements the warm spices in the cake.
- Vanilla ice cream – For an ultra-decadent dessert.
Frequently Asked Questions (FAQ)
Can I use pre-shredded carrots?
Freshly grated carrots are best because they add moisture and natural sweetness. Pre-shredded ones tend to be drier and coarser.
What kind of nuts work best?
Chopped walnuts and pecans are both excellent. Toast them beforehand for extra depth of flavor.
Can I make these bars in advance?
Yes! You can bake the bars a day ahead and frost them before serving. Store in the refrigerator.
Do I have to use cream cheese frosting?
It’s classic, but if you prefer something lighter, a dusting of powdered sugar or a vanilla glaze will work too.
Why did my bars turn out dry?
Overbaking is the most common culprit. Be sure to check them at the 30-minute mark and use freshly grated carrots for moisture.
Final Thoughts
There’s a reason carrot cake is a beloved dessert across generations—it’s moist, flavorful, and strikes the perfect balance of comfort and indulgence. These Soft Carrot Cake Bars with Cream Cheese Frosting take all the best elements of the classic and package them into an easy-to-make, easy-to-serve treat.
Perfect for potlucks, bake sales, birthdays, or just an afternoon pick-me-up, this recipe deserves a spot in your baking rotation.
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