Decadent Carrot Cake Bars with Cream Cheese Frosting

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Soft, moist, and loaded with spiced flavor, these Decadent Carrot Cake Bars with Cream Cheese Frosting are everything you want in a dessert bite. Each square is a perfect harmony of tender carrot-infused crumb, warm cinnamon and nutmeg, and a rich, velvety cream cheese topping that melts into the cake. Add a sprinkle of chopped pecans for that irresistible crunch and visual flair.

Perfect for potlucks, holiday trays, or an indulgent tea-time treat, these bars offer all the classic carrot cake flavor with less fuss. No layers, no fancy piping—just good old-fashioned baking that hits the spot every time.

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Ingredients for this Decadent Carrot Cake Bars with Cream Cheese Frosting

For the Carrot Cake Bars:

• 2 cups finely grated carrots (about 4 medium carrots)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• A handful of chopped pecans for garnish (optional)

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Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper. Grate the carrots finely and drain the crushed pineapple thoroughly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3: Blend the Wet Ingredients

In a large bowl, beat together the eggs, brown sugar, oil, and vanilla extract until well combined. Stir in the grated carrots and crushed pineapple.

Step 4: Combine Wet and Dry

Gently fold the dry mixture into the wet ingredients until just incorporated. If using, add chopped nuts at this stage.

Step 5: Bake the Bars

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 in the center comes out clean. Let it cool completely in the pan.

Step 6: Make the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.

Step 7: Frost and Garnish

Spread the frosting evenly over the cooled bars. Sprinkle with chopped pecans if desired. Chill slightly before slicing into bars for clean edges.

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How finely should I grate the carrots?

Use the fine side of a box grater. Finer carrots blend better into the batter and make the bars moist.

Can I use pre-shredded carrots from the store?

You can, but freshly grated carrots yield better moisture and flavor. Pre-shredded varieties are usually too coarse and dry.

What can I substitute for crushed pineapple?

Applesauce is a good substitute. Use the same amount (1/2 cup), but expect a slightly different flavor.

Do I need to use nuts?

No, nuts are optional. They add crunch and flavor but can be left out or replaced with raisins or shredded coconut.

Can I double this recipe for a larger batch?

Yes, double all ingredients and bake in a 9×13-inch pan. Add 5-10 extra minutes to the baking time and check with a toothpick.

How do I get neat, clean slices?

Chill the bars before cutting and use a sharp, clean knife. Wipe the blade between cuts for tidy edges.

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