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Moist Homemade Small Batch Carrot Cake Bars Recipe with Cream Cheese Frosting

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These moist and tender carrot cake bars are perfect for small batches, featuring warm spices and a luscious cream cheese frosting. Ready in under 45 minutes, they offer a cozy, fuss-free dessert option without the leftovers of a full cake.

Ingredients

Scale
  • 1 cup (120g) grated carrots, finely shredded
  • 3/4 cup (90g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons (45ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line with parchment paper.
  2. Finely grate about 1 cup (120g) of carrots. If using frozen, thaw and pat dry.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt.
  4. In a larger bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth and slightly glossy.
  5. Add egg and vanilla extract to the wet mixture and whisk until fully incorporated and slightly fluffy, about 30 seconds.
  6. Gently fold grated carrots into the wet mixture using a rubber spatula.
  7. Slowly add dry ingredients to the wet bowl, folding carefully until just combined. Avoid overmixing.
  8. Pour batter evenly into the prepared pan and smooth the top lightly.
  9. Bake for 25 to 30 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Remove from oven and cool completely in the pan on a wire rack for at least 30 minutes before frosting.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, mixing until light and fluffy.
  12. Spread frosting evenly over cooled bars. Chill briefly if a firmer frosting is desired.
  13. Slice into 9 squares and serve slightly chilled or at room temperature.

Notes

Do not overmix the batter to avoid tough bars. Grate carrots finely for best texture. Use room temperature eggs and cream cheese to prevent lumps. Rotate pan halfway through baking for even color. Chill frosting before slicing for cleaner cuts. Store bars refrigerated up to 4 days or freeze up to 2 months.

Nutrition

Keywords: carrot cake bars, small batch carrot cake, cream cheese frosting, easy carrot dessert, moist carrot bars, quick carrot cake

Find it online: https://twinkletaste.com/moist-homemade-small-batch-carrot-cake-bars-recipe-with-cream-cheese-frosting/