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The Ultimate Moist Carrot Cake Bars with Tangy Cream Cheese Frosting

A thick, square slice of moist carrot cake bars topped with generous cream cheese frosting.
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Make these ultra-moist carrot cake bars packed with warm spices and topped with a thick layer of tangy cream cheese frosting. This easy, no-fail recipe delivers classic carrot cake flavor in a convenient bar format, perfect for gatherings or holidays.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1/2 cup crushed pineapple, drained well
  • 1/2 cup chopped pecans (optional)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate large bowl, whisk the granulated sugar and vegetable oil until combined. Beat in the eggs one at a time until fully incorporated.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots, drained pineapple, and optional pecans by hand.
  6. Spread the batter evenly into the prepared 9×13 inch pan.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan on a wire rack before frosting. Cooling completely prevents the frosting from melting.
  9. To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until smooth.
  11. Beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  12. Spread the tangy cream cheese frosting evenly over the cooled carrot cake bars.
  13. Cut into squares and serve. Store leftovers covered in the refrigerator.

Notes

  • For the moistest bars, ensure you drain the crushed pineapple very well before adding it to the batter. Excess liquid can make the bars gummy.
  • If you skip the pecans, you can add 1/2 cup of raisins for a different texture.
  • To achieve a thick, luscious cream cheese topping, make sure both the cream cheese and butter are truly at room temperature before beating them.

Nutrition

Find it online: https://rosatasty.com/carrot-cake-bars/