Carrot Cake Bars are a delightful twist on the classic carrot cake you know and love. They’re packed with shredded carrots, warm spices like cinnamon and nutmeg, and a soft, tender crumb that melts in your mouth. The creamy frosting on top adds that perfect sweet finish without being too much, making these bars a perfect anytime treat.
I love making these bars when I want something sweet but easy to grab on the go. They’re way simpler to slice and share than a whole cake, and I find everyone loves how the carrots give them a nice bit of natural moisture and texture. I usually add a handful of chopped nuts for a little crunch, but you could skip them if you prefer. These bars always disappear fast at my house!
For serving, I like to cut them into small squares and pack a few in a little lunchbox or plate them up for an afternoon snack with a cup of tea. They’re soft enough for kids and just rich enough to satisfy an adult’s sweet tooth. Honestly, whenever I bake these, I make sure to have extras because somehow they never last as long as I expect!
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots add natural sweetness and moisture. If you don’t have fresh carrots, thawed frozen grated carrots can work too, just squeeze out extra water.
Spices: Cinnamon, nutmeg, and ginger give that classic carrot cake warmth. If you prefer, you can adjust the amounts or replace nutmeg with allspice for a slightly different flavor.
Vegetable Oil: This keeps the bars moist. You can substitute with melted coconut oil or light olive oil for a different taste but avoid strong flavors like extra virgin olive oil.
Nuts: Walnuts or pecans add crunch and texture. If you’re allergic or prefer not to use nuts, just leave them out—they’re optional and the bars will still taste great.
Crushed Pineapple: Adds moisture and a subtle sweetness. If unavailable, you can skip it or add a couple of tablespoons of applesauce as a replacement.
Cream Cheese & Butter: Make sure these are softened before mixing to get a smooth frosting. You can use vegan cream cheese and margarine if needed for a dairy-free option.
How Do You Get Moist, Tender Carrot Cake Bars?
Moisture and tenderness are key to great carrot cake bars. Here’s how to nail it:
- Grate the carrots finely so they blend well into the batter and release moisture evenly.
- Don’t overmix the batter when adding dry ingredients; stir just until combined to avoid a dense texture.
- Using both baking powder and baking soda helps the bars rise nicely and have a soft crumb.
- Include oil in the batter, which keeps the cake moist longer than butter alone.
- Check doneness around 30 mins with a toothpick—overbaking dries bars out.
Following these tips will give you soft, tender bars with rich flavor and just the right texture every time.
Equipment You’ll Need
- 9×13-inch baking pan – I recommend this size for even baking and easy removal of the bars.
- Mixing bowls – One medium for dry ingredients, one large for wet ingredients, making your prep smooth.
- Whisk – Great for combining the spices and dry ingredients without lumps.
- Electric mixer or hand beaters – Handy for beating the cream cheese frosting until smooth and fluffy.
- Grid or cooling rack – Keeps your bars from becoming soggy as they cool.
- Spatula or offset knife – Perfect for spreading the frosting evenly over the cooled bars.
Flavor Variations & Add-Ins
- Add shredded coconut to the batter for extra texture and tropical flavor.
- Mix in raisins or dried cranberries for bursts of sweetness and chewy bites.
- Use cream cheese with a splash of lemon juice or zest for a tangier frosting.
- Try adding a splash of rum or bourbon to the frosting for an adult twist.
Carrot Cake Bars
Ingredients You’ll Need:
For the Carrot Cake Bars:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups finely grated carrots (about 4 large carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional for moisture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Chopped walnuts for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30–35 minutes to bake. Then, allow the bars to cool completely (about 30 minutes) before frosting and serving. So, you’re looking at roughly 1.5 hours from start to finish including cooling time.
Step-by-Step Instructions:
1. Prepare the Baking Pan and Oven:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this aside for now.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract until everything is smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet bowl, stirring gently until just mixed. Avoid overmixing to keep the bars tender.
5. Add Carrots and Optional Ingredients:
Fold in the finely grated carrots, chopped nuts, and crushed pineapple (if using) until evenly combined.
6. Bake the Bars:
Pour the batter evenly into your prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan.
7. Make the Cream Cheese Frosting:
While the bars are cooling, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Add the powdered sugar and vanilla extract gradually and continue beating until the frosting is fluffy and spreadable.
8. Frost and Serve:
Once the bars are completely cool, spread the cream cheese frosting evenly on top. If you like, sprinkle chopped walnuts for decoration. Cut into squares, serve, and enjoy!
Can I Use Frozen Carrots for Carrot Cake Bars?
Yes! Just make sure to thaw and drain them well, then squeeze out any excess moisture before adding to the batter to avoid a soggy texture.
How Should I Store Leftover Carrot Cake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months—wrap tightly and thaw in the fridge before serving.
Can I Make These Bars Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for best results. Keep in mind texture may vary slightly.
Is It Okay to Skip the Nuts?
Definitely! Nuts are optional and can be left out if you have allergies or prefer a nut-free bar. The bars will still be moist and delicious.