Carrot Cake Bars are a delicious twist on the classic carrot cake you know and love, but in a handy, sliceable form. These bars are packed with grated carrots, warm spices like cinnamon and nutmeg, and often include chopped nuts or raisins, giving each bite a lovely mix of textures and flavors that feel just like dessert and a little bit like a snack.
I love making these bars when I want something sweet but easier to share or pack for on-the-go treats. They’re simple to whip up in one pan, and the cream cheese frosting on top adds that perfect creamy tang that balances the sweetness. I always find one bar is just right for a little afternoon pick-me-up, and no fork needed makes them extra convenient.
These carrot cake bars have become a favorite in my family because they’re moist without being heavy, and everyone always asks for seconds. They’re great for potlucks, school lunches, or anytime you want a familiar, comforting taste in a quick snack form. I often make a batch to enjoy all week long, and I’m pretty sure they always disappear faster than I expect!
Key Ingredients & Substitutions
Carrots: Fresh grated carrots add moisture and texture. If you can, grate them finely for even distribution in the batter – it makes the bars tender.
Flour & Leavening: All-purpose flour works best here. Baking powder and baking soda together help the bars rise nicely. If you prefer gluten-free, try a 1-to-1 gluten-free baking flour.
Spices: Cinnamon and nutmeg give classic warmth. A pinch of ground ginger adds a nice touch but it’s optional. Feel free to adjust spices to your taste.
Sugars: Using both granulated and brown sugar balances sweetness and moisture. Brown sugar adds a subtle caramel flavor and chewiness.
Wet Ingredients: Vegetable oil keeps the bars moist. Applesauce is a great optional substitute to lower fat and add extra moisture. For extra juicy bars, crushed pineapple is a tasty add-in.
Nuts: Walnuts or pecans add crunch and flavor. You can skip them if you want nut-free bars or use seeds like pumpkin or sunflower.
Cream Cheese Frosting: Softened cream cheese and butter create a smooth, tangy frosting. Sift powdered sugar to avoid lumps. Vanilla boosts flavor nicely.
How Can I Make Moist and Tender Carrot Cake Bars?
Moisture is key for these bars, so a few points help:
- Grate the carrots finely: This mixes better and releases more moisture.
- Use both oil and optional applesauce: Oil adds richness, applesauce adds extra moisture without heaviness.
- Don’t overmix the batter: Stir just until ingredients come together to keep the texture light.
- Watch your baking time: 30-35 minutes is enough – overbaking dries bars out. Use a toothpick test for doneness.
Let the bars fully cool before frosting. Warm bars can melt the frosting and make it runny.
Equipment You’ll Need
- 9×9 inch square baking pan – I like using this size because it’s perfect for dense, moist bars that are easy to cut.
- Parchment paper – it helps lift out the bars easily and keeps cleanup simple.
- Mixing bowls – you’ll need a few for combining the dry ingredients, wet ingredients, and folding in the carrots and nuts.
- Whisk or electric mixer – I prefer a mixer for smoother batter, but a whisk works if you want a workout!
- Rubber spatula – great for gently folding ingredients and spreading batter evenly in the pan.
- Toothpick or cake tester – use this to check when the bars are done baking.
Flavor Variations & Add-Ins
- Pineapple & Coconut: Add crushed pineapple and sprinkle shredded coconut for a tropical twist that adds moisture and flavor.
- Raisins & Dried Fruit: Mix in raisins or chopped dried apricots for extra sweetness and texture.
- Spice Adjustments: Swap or increase cinnamon, nutmeg, or add cardamom for a different spice profile.
- Nut-Free & Seed Versions: Omit nuts or use sunflower or pumpkin seeds for crunch without allergens.
Carrot Cake Bars Recipe
Ingredients You’ll Need:
For the Carrot Cake Bars:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce (optional, for moisture)
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional for extra moisture)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Chopped walnuts or pecans for topping
Time Needed
This recipe takes about 15 minutes to prepare and around 30-35 minutes to bake. Let the bars cool completely before frosting, which takes about 20-30 minutes. So overall, plan for about 1 hour from start to finish including cooling time.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking pan or line it with parchment paper, leaving some overhang to lift the bars out easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ground ginger until everything is well combined.
3. Blend the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, optional applesauce, and vanilla extract together until smooth and creamy.
4. Combine Dry and Wet:
Slowly add the dry ingredients into the wet mixture. Stir gently just until combined – don’t overmix to keep the bars tender.
5. Add Carrots, Nuts, and Pineapple:
Fold in the grated carrots, chopped walnuts or pecans, and crushed pineapple if you’re using it. Mix just enough to distribute everything evenly.
6. Bake the Bars:
Pour the batter into the 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 Completely:
Remove the pan from the oven and set it on a wire rack. Let the carrot cake bars cool completely before frosting to prevent the frosting from melting.
8. Make the Cream Cheese Frosting:
In a clean bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and continue beating until fluffy. Stir in the vanilla extract.
9. Frost and Decorate:
Spread the cream cheese frosting evenly over the cooled bars. Sprinkle chopped walnuts or pecans on top for a nice crunch and decoration.
10. Serve and Store:
Cut the bars into squares and serve. Store any leftovers in an airtight container in the refrigerator to keep them fresh.
Can I Use Frozen Carrots for This Recipe?
Yes, but make sure to thaw and drain them well before grating to avoid extra moisture that can make the bars soggy. Fresh carrots work best for texture.
How Can I Make These Carrot Cake Bars Nut-Free?
Simply omit the walnuts or pecans. You can also add seeds like pumpkin or sunflower seeds for some crunch without nuts.
Can I Make the Bars Ahead of Time?
Absolutely! Prepare and bake the bars, then refrigerate them without frosting. Frost the bars right before serving for the freshest taste.
What’s the Best Way to Store Leftovers?
Keep leftover bars in an airtight container in the refrigerator for up to 4-5 days. The frosting may firm up—let bars sit at room temperature a few minutes before serving for the best flavor and texture.
