Carrot Cake Bars with Cinnamon-Cream Cheese Frosting

  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 48

Ingredients

Bars

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 4 cups powdered sugar

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
  • 2
    In large bowl, beat bar ingredients with electric mixer on medium speed until well blended. Spread evenly in pan.
  • 3
    Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting evenly over cooled bars. Store covered in refrigerator.

  • Running short on time? Try using a 16-ounce container of Betty Crocker™ Rich & Creamy cream cheese frosting instead of the from-scratch recipe.
  • A thick cream cheese frosting is the go-to finish for carrot cake, but for a lighter approach glaze with an orange icing: mix powdered sugar with a few teaspoons of fresh orange juice and a little grated zest until the right consistency for drizzling on top of cake.
  • Serving a smaller crowd? Our classic Carrot Cake recipe is top-rated and serves 12 people.

Nutrition Facts are not available for this recipe
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