Carrot Cake Bars are a soft, moist dessert packed with shredded carrots, warm spices, and a rich cream cheese frosting. These bars offer all the comforting flavors of traditional carrot cake in a convenient, handheld form—perfect for potlucks, spring gatherings, or an anytime sweet treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
carrotsall-purpose floursugarbrown sugareggsvegetable oilvanilla extractbaking powdersaltground cinnamonground nutmegground gingerground clovescream cheesebutterpowdered sugar
directions
Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.
In a large mixing bowl, whisk together sugar, brown sugar, eggs, oil, and vanilla until well combined.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the grated carrots evenly.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the bars cool completely before frosting.
To make the cream cheese frosting, beat softened cream cheese and butter until smooth, then gradually mix in powdered sugar and a splash of vanilla.
Spread the frosting evenly over the cooled bars and cut into squares.
Servings and timing
This recipe yields approximately 20 bars.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling and frosting time: 45 minutes
Total time: 1 hour 30 minutes
Variations
Add chopped walnuts or pecans for extra texture.
Mix in raisins or crushed pineapple for additional sweetness and moisture.
Use a maple cream cheese frosting for a fall twist.
Top with shredded coconut or a light dusting of cinnamon for decoration.
storage/reheating
Store carrot cake bars in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap tightly and store for up to 2 months.
Allow to thaw in the refrigerator before serving. Best enjoyed cold or at room temperature.
FAQs
Can I make these bars without frosting?
Yes, they are still delicious plain or dusted with powdered sugar.
Do I need to peel the carrots?
Yes, peeling ensures a better texture and removes any bitterness.
Can I use pre-shredded carrots?
Freshly grated carrots work best for moisture and flavor.
Can I make this recipe gluten-free?
Yes, just substitute a 1:1 gluten-free flour blend.
Can I use applesauce instead of oil?
Yes, applesauce can replace half or all of the oil for a lighter version.
Are these bars freezer-friendly?
Yes, they freeze well with or without frosting.
Can I use a different size pan?
Yes, but adjust baking time accordingly.
What can I use instead of cream cheese for the frosting?
Try Greek yogurt or mascarpone for a different twist.
Can I double this recipe?
Absolutely, just use a larger pan or bake in two batches.
Are these suitable for kids?
Yes, they’re sweet, soft, and packed with veggies!
Conclusion
Carrot Cake Bars are a perfect combination of cozy spice and creamy sweetness in every bite. Whether you’re serving a crowd or just want a simple dessert to enjoy with coffee, these bars are a must-try twist on the classic cake. Easy to make and even easier to love!
Print
Carrot Cake Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist and flavorful carrot cake bars topped with creamy cream cheese frosting, perfect for a snack or dessert.
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 1 1/2 cups powdered sugar (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla extract until well combined.
- Stir in the grated carrots. Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in nuts and raisins if using. Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract and beat until creamy.
- Spread the frosting evenly over the cooled carrot cake bars. Cut into squares and serve.
Notes
- Bars can be stored in the refrigerator for up to 5 days.
- For a healthier version, reduce the sugar or use a low-fat cream cheese.
- Can be made ahead and frozen without frosting.