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A close up of frosted carrot cake bars on a white fluted plate with blurred carrots in the background.

Carrot Cake Cream Bars

These delightful bars combine the best of classic carrot cake with a luscious cream cheese frosting, all resting on a buttery graham cracker crust. A perfect make-ahead dessert for any occasion.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Carrot Cake Layer
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated carrots about 3 medium carrots
  • 1/2 cup chopped pecans optional
  • 1/2 cup raisins optional
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened (1 stick)
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • 9x13 inch baking pan
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Grater
  • Parchment Paper

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the longer sides to easily lift out the bars later.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
  3. Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the cake layer.
Make the Carrot Cake Layer
  1. In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate medium bowl, whisk together the eggs, vegetable oil, and 1 tsp vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix. Fold in the grated carrots, and if using, the chopped pecans and raisins.
  4. Pour the carrot cake batter evenly over the pre-baked crust in the pan. Spread gently with a spatula to cover the entire crust.
  5. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
  6. Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial before applying the frosting.
Prepare the Cream Cheese Frosting
  1. Once the carrot cake layer is completely cool, prepare the frosting. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increase to medium until fluffy. Beat in the 1 tsp vanilla extract.
Assemble and Chill
  1. Spread the cream cheese frosting evenly over the completely cooled carrot cake layer.
  2. Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours (or preferably 4 hours) to allow the bars to set firmly. This makes them much easier to cut.
  3. Once chilled, use the parchment paper overhang to lift the entire cake out of the pan onto a cutting board. Cut into 16 even bars (4 rows by 4 rows) using a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

For best results, ensure all ingredients for the frosting are at room temperature. Chilling the bars thoroughly is key for clean cuts and a firm texture. Store leftover carrot cake cream bars in an airtight container in the refrigerator for up to 4-5 days.