Carrot Cake Bars

Why You’ll Love This Recipe

These bars combine the beloved taste of traditional carrot cake with the convenience of a bar dessert. The tender, spiced cake is moist and flavorful, filled with shredded carrots and a hint of cinnamon and nutmeg. Topped with smooth, tangy cream cheese frosting, these bars deliver the perfect balance of sweetness and richness. They’re easy to make ahead, portable, and perfect for gatherings or everyday indulgence.

Ingredients

For the carrot cake bars:

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 3 large eggs

• 1 cup vegetable oil

• 2 tsp vanilla extract

• 2 1/2 cups finely shredded carrots

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup crushed pineapple, drained (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven and Prepare Pan:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix Wet Ingredients:

   • In a large bowl, beat together granulated sugar, brown sugar, and eggs until smooth.

   • Gradually add oil and vanilla extract, mixing well.

4. Combine and Add Carrots:

   • Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

   • Fold in shredded carrots, nuts, and pineapple (if using).

5. Bake:

   • Pour the batter into the prepared pan and spread evenly.

   • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

   • Allow the bars to cool completely in the pan on a wire rack.

6. Prepare Frosting:

   • Beat together softened cream cheese and butter until creamy.

   • Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.

7. Frost and Serve:

   • Spread the cream cheese frosting evenly over the cooled carrot cake bars.

   • Cut into squares and enjoy!

Servings and Timing

• Servings: 16 bars

• Prep time: 20 minutes

• Cook time: 35-40 minutes

• Total time: 1 hour

Variations

• Add Raisins: Fold in 1/2 cup raisins for extra chewiness.

• Spiced Up: Add a pinch of ground cloves or ginger to the batter for more warm spice.

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.

• Vegan Version: Substitute eggs with flax eggs, use plant-based milk, and vegan cream cheese and butter alternatives.

• Topping Alternatives: Top with chopped nuts or shredded coconut for added texture.

Storage/Reheating

• Storage: Store carrot cake bars in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze unfrosted bars for up to 3 months. Thaw overnight and frost before serving.

• Reheating: Serve bars chilled or at room temperature. Avoid reheating as it may affect the frosting texture.

FAQs

Can I make these bars without nuts?

Yes, simply omit the nuts if you prefer or have allergies.

Can I use canned shredded carrots?

Yes, just be sure to drain excess moisture to avoid soggy bars.

How do I keep the bars moist?

Using oil instead of butter and adding pineapple helps keep the bars moist.

Can I make these bars ahead of time?

Yes, they taste even better after chilling for a few hours or overnight.

Can I substitute cream cheese frosting with buttercream?

You can, but cream cheese frosting complements carrot cake’s flavor best.

Can I add shredded coconut?

Yes, add 1/2 cup shredded coconut to the batter or sprinkle on top of the frosting.

Are these bars suitable for kids?

Absolutely! They’re soft, sweet, and kid-friendly.

How do I store leftover bars?

Keep them in an airtight container in the fridge to maintain freshness.

Can I use honey instead of sugar?

You can substitute honey for sugar but adjust the amount as honey is sweeter.

Can I make mini carrot cake bars?

Yes, bake in a mini muffin tin, reducing baking time to about 15-18 minutes.

Conclusion

Carrot Cake Bars are a delightful and convenient way to enjoy the flavors of classic carrot cake without the fuss of layers or rounds. Moist, flavorful, and topped with creamy frosting, these bars are perfect for dessert, snacks, or special occasions. Easy to make and endlessly customizable, carrot cake bars are sure to become a go-to favorite in your baking collection.

Carrot Cake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Carrot Cake Bars deliver all the warm, spiced flavors of classic carrot cake in an easy-to-make, sliceable form. Featuring moist, tender cake loaded with shredded carrots, warm cinnamon and nutmeg, and optional nuts and pineapple, these bars are topped with rich cream cheese frosting. Perfect for dessert, snacks, or celebrations, carrot cake bars are delicious, portable, and simple to prepare.

---

Ingredients

For the carrot cake bars:

• 2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp salt

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 3 large eggs

• 1 cup vegetable oil

• 2 tsp vanilla extract

• 2 1/2 cups finely shredded carrots

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup crushed pineapple, drained (optional)

For the cream cheese frosting:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.

• Mix Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

• Mix Wet Ingredients: Beat granulated sugar, brown sugar, and eggs until smooth. Gradually add oil and vanilla extract, mixing well.

• Combine and Add Carrots: Slowly add dry ingredients to wet, mixing until just combined. Fold in shredded carrots, nuts, and pineapple if using.

• Bake: Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

• Prepare Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.

• Frost and Serve: Spread frosting over cooled bars. Cut into squares and enjoy!

---

Notes

Omit nuts if preferred or allergic.Use canned shredded carrots but drain well to prevent sogginess.Oil and pineapple keep bars moist and tender.Bars taste better after chilling for a few hours or overnight.Substitute buttercream frosting if desired, though cream cheese frosting pairs best.Add shredded coconut to batter or topping for extra texture.Store leftover bars in airtight container in refrigerator up to 5 days.Freeze unfrosted bars up to 3 months; thaw and frost before serving.Mini bars can be baked in muffin tins with reduced baking time.