Carrot Cake Bars

These carrot cake bars are everything we love about carrot cake, in an easy-to-slice bar. The bars are soft, warmly spiced, and packed with carrots and walnuts, and a tangy cream cheese frosting goes on top. They are simpler than a layer cake and just as good with a cup of coffee.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• All the flavor of carrot cake, half the work
• Soft, spiced, and loaded with carrots
• Easy to slice and share

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup vegetable oil
• 1 cup sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 3/4 cup chopped walnuts
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract, for the frosting

How to Make It

1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper.
2. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
3. In a second bowl, whisk the oil, sugar, brown sugar, eggs, and vanilla until smooth.

4. Stir the wet ingredients into the dry ingredients just until combined, then fold in the carrots and walnuts.
5. Spread the batter evenly in the pan and bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the bars completely in the pan on a rack.
7. Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla. Spread the frosting over the cooled bars and cut them into 12 squares.

Pro Tips

• Grate the carrots finely. Coarse shreds make the bars dense and heavy.
• Cool the bars completely before frosting, or the frosting will slide right off.
• Toast the walnuts in a dry skillet for 3 minutes first. It makes them taste nuttier.

Serving Suggestions

Serve with coffee or chai tea. A few extra walnuts sprinkled on top make them look bakery-worthy.

Frequently Asked Questions

Can I make these without nuts?

Yes. Leave the walnuts out, or swap in 1/2 cup of raisins. The bars will still be soft and moist.

How should I store carrot cake bars?

Refrigerate them in a sealed container for up to 5 days, because of the cream cheese frosting. Bring them to room temperature for 20 minutes before serving.

Can I freeze them?

Yes. Freeze the unfrosted bars for up to 2 months, then thaw and frost them before serving.