08/09/2026
Cream Cheese Carrot Cake Bars 🥕🍰
Ingredients:
The Wet Batter:
1/2 cup neutral oil (like canola or vegetable)
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
2 large eggs (room temperature)
1 tsp vanilla extract
The Dry Ingredients:
1 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
The Mix-Ins:
1 1/2 cups freshly grated carrots
1/2 cup chopped walnuts (plus extra for topping)
The Cream Cheese Frosting:
8 oz full-fat cream cheese (softened to room temperature)
1/4 cup unsalted butter (softened)
1 1/2 cups powdered sugar
1 tsp vanilla extract
Instructions
Prep the Oven & Pan: Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Mix the Wet Ingredients: In a large glass bowl, vigorously whisk together the oil, brown sugar, white sugar, eggs, and vanilla extract until smooth and well combined.
Fold in the Dry: Sprinkle the flour, cinnamon, nutmeg, baking soda, and salt over the wet mixture. Use a silicone spatula to gently fold everything together until just combined (do not overmix).
Add the Mix-Ins: Fold the grated carrots and chopped walnuts into the thick batter until evenly distributed.
Bake: Spread the batter evenly into your prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan on a wire rack.
Make the Frosting: While the cake cools, beat the softened cream cheese and butter together until completely smooth. Gradually add the powdered sugar and vanilla, beating until thick and creamy.
Frost & Serve: Use an offset spatula to spread a thick, generous layer of frosting over the completely cooled cake. Sprinkle with additional chopped walnuts, slice into squares, and enjoy!
