You have to try my insanely delicious Carrot Cake Bars! They’re easy to make , incredibly moist , perfectly spiced, and topped with fluffy cream cheese frosting!
Why You’ll Be Obsessed with These Bars
- All the Cozy Spices in Every Bite : Think warm cinnamon, nutmeg, and ginger, all the best parts of carrot cake, but in a simple bar!
- Way Easier Than a Layer Cake : All the flavor, no layering! You just bake, frost, and enjoy!
- Cream Cheese Frosting Heaven! I’m going to tell you right now that the cream cheese frosting mixed with the spiced cake is my FAVORITE part!
Ingredients Needed
- Fresh Grated Carrots: I highly recommend grating fresh carrots. Your bars will be moister and sweeter than using pre-shredded. Trust me, it’s worth it!
- Oil Substitution: You can substitute the oil with an equal amount of unsweetened applesauce, melted butter, or even browned butter for a nutty flavor.
- Mix-Ins: You could add walnuts, pecans, golden raisins, coconut, or crushed pineapple to your carrot cake bars. Keep your mix-ins to ½–⅔ cup total so the batter doesn’t overflow.
How to Make Carrot Cake Bars
These carrot cake bars are yummy and easy to make! They are perfect for Easter or Sunday dinners with the family. Everyone will want the recipe once they try it! And, if you love carrot cake, you could make my Carrot Cake Pancakes for brunch!
Cake
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 15 x 1 baking pan (make sure it is a jelly roll pan , not a full sheet pan) with nonstick cooking spray and set aside. Whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt in a medium bowl and set aside.
- Combine : Add the oil, brown sugar, and granulated sugar to a large bowl and mix until combined.
- Mix: Add the eggs and vanilla and mix until combined.
- Just Combine: Add the flour mixture to the sugar mixture and mix until just combined.
- ‘ You Fold It In:’ Fold the shredded carrots in evenly.
- Bake and Cool: Pour the batter into the prepared pan and spread it evenly. Bake for 28-34 minutes, until a toothpick comes out clean from the center. Remove the bars from the oven and let the carrot cake bars cool completely.
Frosting
- Beat Until Smooth: Beat unsalted butter and softened cream cheese in a large bowl on medium-high speed until smooth, scraping the sides and bottom to ensure even mixing. Add powdered sugar, vanilla extract, and a pinch of salt to the bowl and beat until smooth.
- Frost Bars: Spread the frosting evenly over the top of the cooled carrot cake bars. Store them covered in the refrigerator until you are ready to slice them into bars and serve.
Storing Carrot Cake Bar Leftovers
Because the bars have cream cheese in the frosting, they should NOT be kept at room temperature.
- In the Fridge: Store them in the refrigerator covered with plastic wrap, foil, or press-n-seal for up to 5 days.
- In the Freezer: Freeze the bars in the pan! After cooling and frosting, chill for an hour to set. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. To thaw, refrigerate overnight or for 8 hours.
More Carrot Cake Recipes
Desserts
The BEST Carrot Cake Recipe EVER!
45 minutes
Recipe Skill Levels
Carrot Cake Roll
5 hours
Pin this now to find it later
Ingredients1x2x3x
Cake
- ▢ 2 ½ cups flour
- ▢ 2 teaspoons ground cinnamon
- ▢ ½ teaspoon ground nutmeg
- ▢ ½ teaspoon ground ginger
- ▢ ¼ teaspoon ground cloves
- ▢ 1 ½ teaspoons baking powder
- ▢ ½ teaspoon baking soda
- ▢ 1 teaspoon salt
- ▢ 1 cup vegetable oil
- ▢ 1 cup packed light brown sugar
- ▢ 1 cup granulated sugar
- ▢ 3 large eggs
- ▢ 2 teaspoons vanilla extract
- ▢ 2 cups shredded carrots
Cream Cheese Frosting
- ▢ ½ cup room temperature unsalted butter
- ▢ 6 ounces softened cream cheese
- ▢ 2 teaspoons vanilla extract
- ▢ 3 cups powdered sugar
- ▢ 1 large pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 15 x 1 baking sheet (jelly roll pan) with nonstick cooking spray and set aside.
- Whisk together 2 ½ cups flour , 2 teaspoons ground cinnamon , ½ teaspoon ground nutmeg , ½ teaspoon ground ginger , ¼ teaspoon ground cloves , ½ teaspoon baking soda , 1 ½ teaspoons baking powder , and 1 teaspoon salt in a medium bowl and set aside.
- Add 1 cup vegetable oil , 1 cup packed light brown sugar , and 1 cup granulated sugar to a large bowl and mix until combined. Add 3 large eggs and 2 teaspoons vanilla extract and mix until combined.
- Add the flour mixture to the sugar mixture and mix until just combined.
- Fold in 2 cups shredded carrots until evenly dispersed in the batter. Pour the batter into the prepared pan and spread it evenly.
- Bake for 28-34 minutes, until a toothpick comes out clean from the center. Remove the bars from the oven and let them cool completely.
Frosting
- Add ½ cup room temperature unsalted butter and 6 ounces softened cream cheese to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl to ensure it is all incorporated evenly.
- Add 3 cups powdered sugar , 2 teaspoons vanilla extract , and 1 large pinch salt to the bowl and beat until smooth.
- Spread the frosting evenly over the top of the cooled carrot cake. Cover and store in the refrigerator until you are ready to slice it into bars and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Carrot Cake Bars
Ingredients
Cake
- 2 ½ cups flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
Cream Cheese Frosting
- ½ cup room temperature unsalted butter
- 6 ounces softened cream cheese
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 large pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 15 x 1 baking sheet (jelly roll pan) with nonstick cooking spray and set aside.
- Whisk together 2 ½ cups flour , 2 teaspoons ground cinnamon , ½ teaspoon ground nutmeg , ½ teaspoon ground ginger , ¼ teaspoon ground cloves , ½ teaspoon baking soda , 1 ½ teaspoons baking powder , and 1 teaspoon salt in a medium bowl and set aside.
- Add 1 cup vegetable oil , 1 cup packed light brown sugar , and 1 cup granulated sugar to a large bowl and mix until combined. Add 3 large eggs and 2 teaspoons vanilla extract and mix until combined.
- Add the flour mixture to the sugar mixture and mix until just combined.
- Fold in 2 cups shredded carrots until evenly dispersed in the batter. Pour the batter into the prepared pan and spread it evenly.
- Bake for 28-34 minutes, until a toothpick comes out clean from the center. Remove the bars from the oven and let them cool completely.
Frosting
- Add ½ cup room temperature unsalted butter and 6 ounces softened cream cheese to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl to ensure it is all incorporated evenly.
- Add 3 cups powdered sugar , 2 teaspoons vanilla extract , and 1 large pinch salt to the bowl and beat until smooth.
- Spread the frosting evenly over the top of the cooled carrot cake. Cover and store in the refrigerator until you are ready to slice it into bars and serve.
Notes
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Carrot Cake Bars https://therecipecritic.com/carrot-cake-bars/
