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Carrot cake bars with cream cheese frosting cut into squares

Carrot Cake Bars with Cream Cheese Frosting

Soft, lightly spiced carrot cake bars baked in one pan and topped with cream cheese frosting. An easy-to-share dessert made from pantry staples.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract divided
  • 2 cups finely grated carrots about 4 medium
  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 1½ cups powdered sugar

Method
 

  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
  3. In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar and 1½ teaspoons of the vanilla until smooth.
  4. Stir the dry ingredients into the wet until just combined, then fold in the grated carrots.
  5. Spread the batter in the pan. Bake for 25–30 minutes, until a toothpick in the center comes out clean.
  6. Cool completely in the pan.
  7. For the frosting, beat the cream cheese and butter until smooth. Beat in the powdered sugar and the remaining ½ teaspoon vanilla until creamy.
  8. Spread the frosting over the cooled bars and cut into 16 squares.

Notes

  • Frost only when the bars are fully cool, or the frosting will melt.
  • Stir in ½ cup chopped walnuts, pecans or raisins with the carrots if you like.
  • The frosting is a thin layer. Double it for a thick one.
  • No mixer? Make sure the cream cheese and butter are very soft and beat them with a wooden spoon.