Carrot Cake Bars are like all the best parts of a classic carrot cake baked into a handy, sliceable treat. These bars are packed with shredded carrots, warm spices like cinnamon and nutmeg, and a soft, moist texture that feels just right with every bite. The cream cheese frosting on top adds a creamy, tangy finish that makes them hard to put down.
I love making these bars because they’re so easy to share and perfect for when you want a sweet snack without the fuss of cutting a big cake. I usually bake them when friends come over or for a potluck, and everyone always asks for the recipe. It’s fun to mix in a handful of chopped nuts or raisins, but even plain, these bars feel like a little slice of comfort.
One tip I’ve found helpful is to let them cool completely before frosting—that way the cream cheese topping stays smooth and doesn’t melt into the bars. They’re great chilled too, especially if you like a firmer texture or want to make them ahead of time. Whenever I have carrot cake bars in the house, I find myself sneaking just one more piece before anyone notices!
Key Ingredients & Substitutions
Carrots: Finely grated carrots add moisture and sweetness. Using fresh carrots is best, but pre-shredded can work in a pinch. Make sure to grate them finely for easy mixing and soft texture.
Vegetable Oil: This keeps the bars moist. You can substitute with melted coconut oil or avocado oil for a different subtle flavor and a healthier fat option.
Crushed Pineapple: Optional but great for extra moisture and a touch of sweetness. If you don’t have pineapple, applesauce or mashed banana works well too.
Walnuts: Adds crunch and flavor. Feel free to swap for pecans or almonds, or skip nuts altogether if you have allergies.
Cream Cheese Frosting: Using softened cream cheese and butter results in a smooth and creamy topping. If you want a lighter option, reduce butter or use Greek yogurt, keeping the texture slightly firmer.
How Do I Get the Perfect Texture in Carrot Cake Bars?
The key is in mixing and folding. Overmixing can make the bars dense, so mix until ingredients just come together.
- Whisk dry ingredients separately for even spice distribution.
- Beat eggs and sugar until fluffy – this adds air for lightness.
- Fold in carrots, nuts, and pineapple gently to keep texture.
- Don’t skip draining pineapple well to avoid sogginess.
- Bake until a toothpick comes out clean to ensure they’re cooked but moist.
Equipment You’ll Need
- 9×13 inch baking pan – I like it because it’s the perfect size for even baking and easy to slice into bars.
- Parchment paper or non-stick spray – helps prevent sticking and makes removal simple.
- Mixing bowls – for combining dry and wet ingredients separately.
- Whisk or electric mixer – makes beating eggs and sugar quick and smooth.
- Grater – for finely shredding carrots and optional pineapple if using fresh.
- Spatula – for folding in add-ins and spreading the batter evenly.
- Cooling rack – helps the bars cool evenly before frosting.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or almonds for a different crunch and flavor profile.
- Add dried cranberries or raisins instead of pineapple for extra sweetness.
- Use mascarpone cheese instead of cream cheese for a richer frosting.
- Incorporate a teaspoon of ginger or cloves into the spice mix for a warmer spice flavor.
How to Make Carrot Cake Bars?
Ingredients You’ll Need:
For the Carrot Cake Bars:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1 cup chopped walnuts (plus extra for topping)
- ½ cup crushed pineapple, drained (optional but adds moistness)
For the Cream Cheese Frosting:
- 8 oz (230g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes to prepare, 30-35 minutes to bake, and about 20 minutes to cool and frost. So, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your 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. This will help your bars come out cleanly after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures the spices and leavening agents are evenly distributed.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy. Then gradually add the vegetable oil and vanilla extract, mixing well to combine.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture into the wet ingredients. Mix gently until just combined—be careful not to overmix which can make the bars tough.
5. Fold in Carrots, Nuts, and Pineapple:
Gently fold in the grated carrots, chopped walnuts, and the drained crushed pineapple (if using). This adds texture, moisture, and flavor to your bars.
6. Bake the Bars:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Bars:
Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan before frosting—this helps the frosting stay smooth and not melt.
8. Make the Cream Cheese Frosting:
In a bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add powder sugar and vanilla extract, mixing until the frosting is spreadable and lump-free.
9. Frost and Garnish:
Once your carrot bars are fully cooled, spread the cream cheese frosting evenly over the top. Sprinkle additional chopped walnuts for a nice crunch and pretty finish.
10. Serve:
Cut your delicious carrot cake bars into squares and serve. Keep any leftovers in the refrigerator to keep the frosting fresh.
Can I Use Applesauce Instead of Oil?
Yes! You can substitute an equal amount of applesauce for the vegetable oil to make the bars a bit lighter and reduce fat. Keep in mind the texture might be a little denser and moister.
How Should I Store Leftover Carrot Cake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting keeps best when chilled, so avoid leaving them at room temperature for long periods.
Can I Make the Bars Ahead of Time?
Absolutely! You can bake the bars a day or two in advance and keep them refrigerated without frosting, then frost just before serving for the freshest taste.
Can I Freeze Carrot Cake Bars?
Yes, these bars freeze well! Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before frosting and serving.