Print

Carrot Cake Bars with Cream Cheese Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Carrot Cake Bars with Cream Cheese Frosting are a delicious and easy-to-make twist on the traditional carrot cake. Perfectly moist and packed with the warm flavors of cinnamon, grated carrots, and crushed pineapple, these bars are topped with a creamy cream cheese frosting. Whether for a family gathering or an everyday treat, these carrot cake bars are sure to be a hit.

Ingredients

Cake:

1¼ cups unsweetened applesauce or oil

2 cups sugar

3 eggs

2 cups flour

1 tsp baking soda

1½ tsp baking powder

½ tsp salt

1 tsp cinnamon

2 cups grated carrots

1 cup shredded sweetened coconut

1 cup chopped nuts (optional)

1 tsp vanilla

1 cup crushed pineapple (not drained, use pineapple in juice, not syrup)

Cream Cheese Frosting:

½ cup butter, softened

8 oz cream cheese, softened

1 tsp vanilla

1 lb powdered sugar

Instructions

  • Preheat the oven to 350°F (175°C).

  • In a large bowl, combine the applesauce (or oil), sugar, and eggs.

  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and stir until combined.

  • Stir in the grated carrots, shredded coconut, chopped nuts (if using), vanilla, and crushed pineapple.

  • Pour the batter into a lightly greased or parchment-lined 10x15-inch jelly roll pan.

  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  • Let the bars cool completely.

  • For the frosting: beat the butter and cream cheese until fluffy. Add the vanilla and powdered sugar, and continue to beat until smooth.

  • Spread the cream cheese frosting over the cooled bars and serve.

Notes

  • Add-ins: You can include other add-ins like raisins, walnuts, or pecans to the batter for extra flavor and texture.

  • Topping: For a festive touch, top the frosted bars with decorative sprinkles or miniature candy carrots, especially around Easter.

  • Layered Cake: Transform these bars into a layered cake by using a 9x13-inch pan instead of the jelly roll pan.

Find it online: https://recipesbyjanet.com/carrot-cake-bars-with-cream-cheese-frosting/