Sheet pan carrot cake bars are made with a surprise ingredient that makes them so moist, soft, and easy to make - carrot baby food! No shredding and peeling carrots needed for these delicious carrot cake bars that feed a crowd. Top them with a whipped cream cheese frosting and garnish with chopped walnuts for the best carrot cake dessert.
Heat oven to 350 degrees. Prepare a cookie sheet with sides(12"x18") by spraying with cooking spray.
In large bowl, add sugar, oil, eggs, and carrot baby food. Beat together with a handheld blender until combined together and smooth.
Add in flour, baking powder, cinnamon, baking soda, and salt. Blend together just until combined and no flour streaks remain.
Pour batter into the prepared cookie sheet and make sure it's spread evenly. Bake for 25-30 minutes. Edges should be slightly pulled away form sides, the top will be a golden brown and then center should not be wet and jiggly. A toothpick inserted should come out clean or with moist crumbs.
Let cool completely before frosting.
To make frosting: beat together the butter and cream cheese in a mixing bowl until combined and smooth. Add sour cream, vanilla extract, heavy whipping cream and powdered sugar. If wanted, add more or less milk depending on the consistency wanted.
Depending on how big or small you want these bars, you may get more or less than serving suggestion. I cut them rather big for the pictures but normally would cut them into smaller pieces so I would end up with about 30 servings.
Garnish with chopped walnuts. I found the cute carrot shapes at Target. They are completely not necessary but if you see them at the store, grab them, cause they look so cute on the bars.
Make sure to let the bars cool completely before frosting. I always make the bars the night before I need them. Once cooled, I cover the sheet pan with plastic wrap and let it sit on the counter overnight. I frost them the next day.