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Carrot Cake Bars Recipe
This Carrot Cake Bars Recipe gives you everything you love about classic carrot cake—moist crumb, warm spice, and lush cream cheese frosting—baked into easy, shareable dessert bars that are perfect for any occasion.
If you’ve been searching for an easy carrot cake bars recipe that’s tender, not dry, and full of cinnamon and carrot flavor, you’re in the right place. These homemade carrot cake bars are soft, fragrant, and topped with thick cream cheese frosting that sets just enough to travel well, but still melts on your tongue. I bake a pan any time I need a cozy spiced carrot dessert that feeds a crowd, from spring brunch to fall potlucks—and yes, they make a wonderful afternoon coffee treat too.
What Makes These Carrot Cake Bars So Special
Let me explain what you’re getting here: this is basically the love child of a classic carrot cake recipe and a simple dessert bar recipe.
You still get all the usual goodies—fresh shredded carrots, cinnamon, a touch of nutmeg and ginger, and that signature tangy cream cheese frosting—but you bake it in a 9×13 pan and cut it into neat little frosted carrot bars. No layers, no fussy decorating, no cake drama.
These easy carrot cake bars lean a little lighter than old-fashioned versions. I balance oil with applesauce or Greek yogurt for moisture, trim the sugar just a bit, and keep the crumb tender instead of heavy. There’s still plenty of flavor and that “moist carrot bars” texture everyone asks about—you just don’t feel weighed down afterward.
A few reasons they’ve become a regular in my house:
- They travel better than a tall cake. I can send a container with my husband to work or pack them for a church gathering without worry.
- They’re very forgiving. Carrot baking recipes can sometimes be dense or gummy; this one stays soft, not soggy.
- The flavor plays nicely with the seasons—fresh and bright for Easter, but warm and spiced enough for Thanksgiving dessert tables.
And a little personal note: I started making these when my kids were little and didn’t have patience for layer cakes. Now they’re grown, but whenever I show up with a batch of carrot dessert bars, they still snag corner pieces first—some things don’t change.
Why You’ll Love This Carrot Cake Bars Recipe
- Simple and beginner-friendly – No special cake decorating skills; if you can stir and spread, you can make these.
- Feeds a crowd – A 9×13 pan easily serves 16–20, perfect for parties, potlucks, or office treats.
- Moist but not heavy – Fresh carrots, a bit of applesauce or yogurt, and oil create soft, baked carrot bars that stay tender for days.
- Classic cream cheese frosting – Thick, tangy, and not too sweet—just the way cream cheese frosting should be.
- Customizable mix-ins – Turn them into nutty carrot bars with walnuts or pecans, or keep them plain for picky eaters.
- Make-ahead friendly – The flavor actually gets better by the next day, making them great for holiday prep.
- Flexible sweetness – Easy to adjust sugar and frosting thickness for a more snack-style bar or a decadent dessert.
- Great for all seasons – Bright enough for spring, cozy enough for fall, and crowd-pleasing all year long.
Ingredients for the Best Carrot Cake Bars
You don’t need anything fancy—just a few pantry staples and fresh carrots. I’ll note easy swaps where it makes sense.
For the Carrot Cake Bars
-
1 ¾ cups (220 g) all-purpose flour
Use regular all-purpose; if you use whole wheat, start with 1 ½ cups and add a tablespoon or two of milk if the batter seems thick. -
1 ½ teaspoons ground cinnamon
This is where that cinnamon carrot cake flavor starts—use fresh, fragrant cinnamon if you can. -
¼ teaspoon ground nutmeg
Adds warmth; freshly grated is wonderful, but jarred is fine. -
¼ teaspoon ground ginger
A little zing. You can skip it if you’re sensitive to spice, but it makes the flavor deeper. -
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon fine sea salt
-
¾ cup (150 g) granulated sugar
-
½ cup (100 g) packed light brown sugar
Brown sugar helps keep these carrot dessert bars moist and adds a hint of caramel flavor. -
3 large eggs, room temperature
Room-temperature eggs mix more smoothly and help the bars bake evenly. -
½ cup (120 ml) neutral oil
Canola, vegetable, or a light olive oil. Oil keeps the crumb soft and tender. -
¼ cup (60 ml) unsweetened applesauce or plain Greek yogurt
Both work. Applesauce adds a little natural sweetness, Greek yogurt adds a tiny tang. -
2 teaspoons pure vanilla extract
-
2 cups (about 220 g) finely grated carrots, lightly packed
Freshly grate whole carrots; pre-shredded bagged carrots are too dry and coarse and will give you less moist bars. -
½ cup (80 g) crushed pineapple, very well drained (optional but recommended)
Adds moisture and gentle sweetness. Press out extra juice with paper towels. -
½ cup (60 g) chopped walnuts or pecans (optional)
For nutty carrot bars. Toast them first for extra flavor. -
½ cup (70 g) raisins or golden raisins (optional)
If you like old-school carrot cake, these are lovely.
For the Cream Cheese Frosting
-
8 oz (225 g) cream cheese, softened
Use full-fat brick-style cream cheese (not the spreadable tub). -
½ cup (1 stick / 113 g) unsalted butter, softened
-
2 ½–3 cups (300–360 g) powdered sugar, sifted
Start with 2 ½ cups and add more if you like a sweeter, firmer frosting. -
2 teaspoons pure vanilla extract
-
Pinch of salt
Balances the sweetness. -
1–2 tablespoons milk or heavy cream, as needed
Only if you want a slightly looser, more spreadable frosting.
Step-by-Step Directions
You know what? This is one of those recipes that looks long on paper, but once you start, it’s really just mix, bake, frost, and slice.
-
Prep your pan and oven.
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting. Grease the parchment too. This helps the carrot bars come out in neat squares. -
Whisk together the dry ingredients.
In a medium bowl, whisk the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Whisk for at least 30 seconds; this distributes the spices so you don’t get spicy pockets. -
Combine sugars and wet ingredients.
In a large mixing bowl, stir the granulated sugar and brown sugar together to break up any lumps. Add the eggs, oil, applesauce or yogurt, and vanilla. Whisk until the mixture looks smooth and slightly thickened—about 1 minute by hand. -
Fold in the carrots (and pineapple if using).
Stir in the grated carrots and drained crushed pineapple until evenly mixed. The batter will look a little loose at this stage; that’s good. Those carrots are what keep your baked carrot bars nice and moist. -
Add dry ingredients to wet.
Sprinkle the flour mixture over the wet mixture. Using a spatula, gently fold until no dry streaks of flour remain. Try not to overmix; stop as soon as everything looks combined. If you’re using nuts or raisins, fold them in now. -
Spread the batter in the pan.
Pour the batter into the prepared pan and spread it into an even layer, nudging it into the corners. A small offset spatula works like a charm here, but the back of a spoon does the job too. -
Bake.
Bake on the center rack for 23–28 minutes, or until the top looks set, the edges are lightly golden, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but no wet batter). Remember, overbaking is the fastest way to lose that soft, moist carrot texture. -
Cool completely.
Place the pan on a wire rack and let the bars cool in the pan until completely cool—this can take about 1 hour. If you frost while warm, the cream cheese frosting will melt and slide. -
Make the cream cheese frosting.
In a medium bowl with a hand mixer (or in a stand mixer with the paddle attachment), beat the softened cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, ½ cup at a time, mixing on low so it doesn’t puff everywhere. Add vanilla and salt, then beat on medium until creamy. If it’s too stiff, beat in 1–2 teaspoons of milk at a time until it’s spreadable. -
Frost the carrot cake bars.
Once the bars are fully cool, spread the cream cheese frosting evenly over the top. For a pretty finish, make swirls with the back of a spoon or an offset spatula. If you like, sprinkle chopped nuts or a pinch of cinnamon over the top. -
Chill briefly and slice.
For the cleanest cuts, chill the frosted pan in the fridge for 20–30 minutes. Use the parchment overhang to lift the sheet of carrot cake bars out of the pan, then slice into 16–24 bars, depending on how big you want them.
Servings & Timing
- Yield: 16 large bars or up to 24 smaller snack bars
- Prep Time: 20 minutes (a bit more if you hand-grate your carrots)
- Bake Time: 23–28 minutes
- Cooling Time: About 1 hour
- Frosting & Chill Time: 20–30 minutes
- Total Time: About 1 hour 45 minutes, much of it hands-off
Tasty Variations and Add-Ins
Sometimes I treat this as a base “carrot snack bars” recipe and play around depending on who’s coming over.
- Extra nutty carrot bars: Stir in ¾ cup chopped toasted pecans or walnuts and sprinkle more on top of the frosting.
- Pineapple-forward carrot dessert bars: Increase crushed pineapple to ¾ cup (very well drained) and reduce applesauce or yogurt by a tablespoon.
- Lighter snack-style bars: Halve the frosting recipe or skip frosting and dust cooled bars with powdered sugar.
- Gluten-friendly version: Use a good 1:1 gluten-free all-purpose baking mix; let the batter rest 5 minutes before baking.
- Spiced chai carrot bars: Add a pinch of cardamom and cloves with the other spices for a gentle chai twist.
- Carrot cake bars with coconut: Fold in ½ cup unsweetened shredded coconut for extra texture and flavor.
How to Store, Freeze, and Serve Leftovers
One of my favorite things about these frosted carrot bars is how well they hold up. They’re even better the next day.
Room temperature:
If your kitchen is cool (under 70°F) and you plan to eat them within 8 hours, you can keep the bars, loosely covered, at room temperature for serving. After that, I recommend refrigerating because of the cream cheese frosting.
Refrigerator:
- Store sliced bars in an airtight container with parchment or wax paper between layers.
- They keep well for 4–5 days in the fridge.
- Let them sit at room temperature for 15–20 minutes before serving so the frosting softens and flavors bloom.
Freezer:
- For long-term storage, place sliced bars on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container.
- They’ll keep for up to 2 months.
- Thaw in the fridge overnight, then let them warm on the counter for 15–30 minutes.
Make-ahead tip:
You can bake the carrot cake layer a day ahead, cool it completely, wrap it tightly, and refrigerate it. Then frost the next day before serving. You can also make the cream cheese frosting up to 3 days ahead and keep it in the fridge; bring it to room temperature and give it a quick whip before spreading.
Recipe Notes From My Kitchen
A few little lessons from all the carrot cake bars I’ve baked for family gatherings, bake sales, and the occasional midnight snack:
- Grate your own carrots. Pre-shredded carrots are too dry and thick. Freshly grated carrots release a bit of moisture as they bake, which is the secret to moist carrot bars.
- Don’t overbake. Even 3 extra minutes can make dessert bars feel dry at the edges. When the center looks set and a toothpick comes out mostly clean, take them out.
- Spice to your taste. If you love a strong spiced carrot dessert, you can bump the cinnamon to 2 teaspoons and ginger to ½ teaspoon. Start with the base amounts if you’re unsure.
- Pan material matters. A dark metal pan bakes faster and browns more; check at 20 minutes. With glass, you may be closer to 28 minutes.
- Cool fully before frosting. I know it’s tempting, but warm bars plus cream cheese frosting will give you a slide-y mess. Ask me how I learned that.
- Slice with a warm knife. For those picture-perfect carrot dessert bars, rinse your knife in warm water, wipe dry, and slice; wipe between cuts.
If you treat this recipe like a foundation, you can adjust it to match your family. More nuts, no nuts, less frosting, extra frosting—there’s room for all of it.
Frequently Asked Questions
Can I make this Carrot Cake Bars Recipe without nuts?
Yes, absolutely. Just leave out the nuts and raisins; the bars will still be soft, moist, and full of flavor.
Can I use pre-shredded carrots from a bag?
You can, but I don’t recommend it. Bagged shreds are dry and thick, so your carrot cake bars won’t be as moist or tender. Freshly grated carrots work much better.
How do I know when the bars are done baking?
The edges will look lightly golden, the center will look set (no jiggling), and a toothpick in the center will come out with a few moist crumbs but no wet batter.
Can I reduce the sugar in this recipe?
You can reduce the sugar in the bars by about ¼ cup without hurting the texture. For a less-sweet dessert, use 2 ½ cups powdered sugar in the frosting instead of 3 cups.
What if my cream cheese frosting is too runny?
Add more powdered sugar, a few tablespoons at a time, and beat until it thickens. Make sure your cream cheese and butter are softened, not melted.
Can I make these carrot dessert bars ahead for a party?
Yes. Bake and frost the day before, cover the pan, and refrigerate. Cut them the day you’re serving; the flavors actually blend and improve overnight.
Do these taste like classic carrot cake?
Yes, but in bar form. You still get that cinnamon carrot cake vibe—with carrots, warm spices, and cream cheese frosting—just without stacking layers.
Can I bake this in a smaller pan for thicker bars?
You can use a 9×9 pan for thicker bars, but you’ll need to increase the bake time and check often. Make sure the center is fully set before pulling them from the oven.
Final Thoughts
This Carrot Cake Bars Recipe brings you all the cozy flavor of homemade carrot cake—warm spices, tender crumb, and creamy frosting—wrapped up in an easy, shareable dessert bar that fits just as nicely at a casual potluck as it does at Easter brunch.
If you try these carrot cake bars, I’d love to hear how they turned out for you—tell me if you went full nutty carrot bars, kept them plain, or added your own twist. Then, when you’re ready for more, you might like to explore other simple baking favorites like banana bread, pumpkin snack bars, or lemon sheet cake that fit the same “big flavor, low fuss” feel.
Carrot Cake Bars
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs room temperature
- 1/2 cup neutral oil such as canola, vegetable, or light olive oil
- 1/4 cup unsweetened applesauce or plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 2 cups finely grated carrots lightly packed; freshly grated, not pre-shredded (about 220 g)
- 1/2 cup crushed pineapple very well drained; optional but recommended
- 1/2 cup chopped walnuts or pecans optional; toast for extra flavor
- 1/2 cup raisins or golden raisins optional
- 8 oz cream cheese softened; full-fat brick-style
- 1/2 cup unsalted butter softened (1 stick / 113 g)
- 2 1/2 to 3 cups powdered sugar sifted; use more for a sweeter, firmer frosting
- 2 teaspoons pure vanilla extract for frosting
- salt pinch, to balance sweetness in frosting
- 1 to 2 tablespoons milk or heavy cream as needed to loosen frosting
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting. Grease the parchment as well.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and fine sea salt for at least 30 seconds to distribute the spices evenly.1 3/4 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, stir together the granulated sugar and light brown sugar to break up any lumps. Add the eggs, neutral oil, applesauce or Greek yogurt, and vanilla. Whisk until smooth and slightly thickened, about 1 minute by hand.3/4 cup granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 1/2 cup neutral oil, 1/4 cup unsweetened applesauce or plain Greek yogurt, 2 teaspoons pure vanilla extract
- Stir the finely grated carrots and very well drained crushed pineapple (if using) into the wet mixture until evenly combined. The batter will look somewhat loose at this stage.2 cups finely grated carrots, 1/2 cup crushed pineapple
- Sprinkle the dry ingredient mixture over the wet mixture. Using a spatula, gently fold just until no dry streaks of flour remain, being careful not to overmix. If using walnuts or pecans and/or raisins, fold them in now.1 3/4 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 cup chopped walnuts or pecans, 1/2 cup raisins or golden raisins
- Pour the batter into the prepared 9x13-inch pan and spread it into an even layer, nudging it into the corners with a spatula or the back of a spoon.
- Bake on the center rack for 23–28 minutes, or until the top looks set, the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the carrot cake bars cool completely in the pan, about 1 hour. Do not frost while warm or the frosting will melt and slide.
- In a medium bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low after each addition. Add the vanilla, a pinch of salt, and 1 tablespoon milk or cream if needed, then beat on medium until creamy and spreadable, adding more milk or powdered sugar as needed to reach desired consistency.8 oz cream cheese, 1/2 cup unsalted butter, 2 1/2 to 3 cups powdered sugar, 2 teaspoons pure vanilla extract, salt, 1 to 2 tablespoons milk or heavy cream
- Once the bars are fully cool, spread the cream cheese frosting evenly over the top of the cake in the pan, creating swirls with a spatula or the back of a spoon if desired.
- For the cleanest cuts, chill the frosted bars in the refrigerator for 20–30 minutes. Use the parchment overhang to lift the sheet of bars out of the pan, then slice into 16–24 bars, depending on desired size. Wipe a warm knife between cuts for neat slices.
