Carrot Cake Bars with Cream Cheese Frosting and Pecans

Here’s a detailed, step-by-step recipe for Carrot Cake Bars with Cream Cheese Frosting and Pecans. These are moist, warmly spiced, and easy to make in one pan.

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🥕 Carrot Cake Bars with Cream Cheese Frosting & Pecans

⏱ Time

• Prep: 20 minutes

• Bake: 25–30 minutes

• Cool & frost: 45 minutes

• Total: ~1½ hours

🍰 Yield

• About 16 bars (9×13-inch pan)

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🧺 Ingredients

Carrot Cake Bars

• 1 cup (240 ml) vegetable oil (or melted butter)

• 1 cup (200 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 cups (260 g) all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger (optional)

• ½ teaspoon salt

• 2 cups (about 250 g) finely grated carrots

• ¾ cup chopped pecans (plus more for topping, optional)

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Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 2–2½ cups (240–300 g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

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👩‍🍳 Directions

1. Prepare the Pan & Oven

1. Preheat oven to 350°F (175°C).

2. Line a 9×13-inch baking pan with parchment paper or grease well.

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2. Make the Carrot Cake Batter

1. In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth.

2. Add eggs, one at a time, whisking well after each.

3. Stir in vanilla extract.

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3. Mix Dry Ingredients

1. In a separate bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Cinnamon

   • Nutmeg

   • Ginger (if using)

   • Salt

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4. Combine

1. Gradually add the dry ingredients to the wet mixture.

2. Mix just until combined — do not overmix.

3. Fold in:

   • Grated carrots

   • Chopped pecans

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5. Bake

1. Spread batter evenly into the prepared pan.

2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the bars cool completely in the pan before frosting.

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🧁 Cream Cheese Frosting

6. Make the Frosting

1. In a large bowl, beat cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar, beating on low speed.

3. Add vanilla extract and a pinch of salt.

4. Beat until fluffy and spreadable.

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7. Frost & Finish

1. Spread frosting evenly over cooled carrot cake bars.

2. Sprinkle with extra chopped pecans if desired.

3. Slice into bars and serve.

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⭐ Tips & Variations

• Extra moist: Add ¼ cup crushed pineapple (drained).

• Nut-free: Omit pecans or replace with raisins.

• Cleaner cuts: Chill bars for 30 minutes before slicing.

• Storage: Keep refrigerated in an airtight container for up to 5 days.