Carrot Cake Bars have been a joyful surprise in my baking rotation. I first tasted these at a friend’s spring brunch a few years back, and their moist carrot cake texture combined with a smooth cream cheese frosting instantly won me over. The bars were easy to grab and share, making them perfect for a casual get-together. Since then, these carrot cake bars have become a staple whenever I want a sweet treat that’s simple but full of cozy, spiced flavor.
What makes these carrot cake bars special is how they fit right into real-life cooking and gatherings. You don’t need any complicated ingredients or fuss to get a dessert everyone raves about. They feel homemade yet impressively delicious. When I bring them to potlucks or family dinners, they are instantly eye-catching and disappear fast.
If you’re a fellow home cook looking for a reliable recipe that balances ease, flavor, and that classic spiced carrot cake fun, this carrot cake bars recipe is for you. You’ll find it perfect for busy weeknights or laid-back weekends, whenever you want something moist, sweet, and a little nostalgic.
Plus, I’ll share tips to make it even better, swaps for common ingredients, and ideas if you’re craving variations like spiced carrot bars or carrot dessert bars with that irresistible cream cheese frosting. Let’s make these bars a new favorite in your recipe box.
What You’ll Need:
Here’s the ingredient list for these crowd-pleasing carrot cake bars. Don’t worry—they’re straightforward, budget-friendly, and probably already in your kitchen or the spice aisle at your store.
- 2 cups finely grated carrots (about 4-5 medium carrots)
- 1½ cups all-purpose flour (you can swap up to half with whole wheat for a nuttier flavor)
- 1 cup granulated sugar
- ½ cup brown sugar, packed (optional, but adds great moisture and richness)
- 1 tsp baking powder (regular baking powder found in the spice aisle works perfectly)
- 1 tsp baking soda
- 1 tsp ground cinnamon (the key spice in these spiced carrot bars)
- ½ tsp ground nutmeg (also from the spice aisle, or fresh if you have it)
- ¼ tsp salt
- 2 large eggs, room temperature
- ¾ cup vegetable oil or melted coconut oil (both add moisture; coconut oil gives a slight tropical twist)
- 1 tsp vanilla extract (regular vanilla works, no need for fancy stuff)
- ½ cup chopped walnuts or pecans (optional, but adds crunch)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
No worries if you don’t have ground nutmeg—just stick with cinnamon or add a pinch of ginger for a nice twist. For an oil substitute, you can try applesauce (about ½ cup) to lighten it up, but the bars might be less moist.
These carrot cake bars are wallet-friendly because the ingredients are pantry staples, and carrots come at a low price even off-season. Grating carrots takes a bit of time, but it’s worth it for that perfect, moist carrot cake texture. Pro tip: grate extra carrots and freeze them in small batches for a quick grab next time.
Let’s Cook It Together!
- Preheat your oven to 350°F. Grease or line a 9×13-inch pan with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients bring the signature spiced flavor to your carrot cake bars.
- In a separate bowl, beat the eggs with both sugars until smooth. Then mix in the oil and vanilla extract. This wet mixture keeps the carrot cake bars moist and tender.
- Gradually stir the dry ingredients into the wet until just combined. Don’t overmix or your carrot cake squares might turn dense.
- Fold in the grated carrots and nuts gently. The carrots add moisture and sweetness, while nuts bring a nice texture contrast.
- Pour the batter evenly into the prepared pan and spread it out smoothly.
- Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Your kitchen will smell incredible with all those warming spices.
- Let the carrot cake bars cool completely in the pan before frosting. Rushing this step can make the cream cheese frosting melt and slide off.
- To make the cream cheese frosting, beat the cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla while beating until smooth.
- Spread the frosting evenly over the cooled bars and chill for 30 minutes to set. This finishing touch gives you the classic carrot dessert bars everyone loves.
From start to finish, this carrot cake bars recipe takes about an hour, including cooling. While it bakes, I like to clean up and get drinks ready for guests—or sneak a quick taste of the batter (it’s that good!).
If you peek and see a slightly crackled top, don’t worry. That just means your spiced carrot bars have a nice crust on the outside while staying moist inside.
How to Serve & Enjoy It!
These carrot cake bars shine best when served slightly chilled or at room temperature. They also travel well, making them perfect for picnics, potlucks, or school snacks.
Try pairing your carrot dessert bars with a cup of warm chai tea or coffee. The spices in the bars play beautifully with those drinks, creating a comforting combo.
For a festive touch during holidays, sprinkle extra chopped nuts or a dash of cinnamon on top of the cream cheese frosting. It looks pretty and adds some crunch.
Leftovers? No problem. Wrap your carrot cake squares tightly and keep them refrigerated for up to 5 days. They make an excellent snack straight from the fridge or warmed briefly in the microwave.
Got more carrots? You might enjoy my no-bake carrot cake bites for a lighter, fuss-free sweet. Or if you love bars, another favorite is these raw vegan blueberry cheesecake bars for a completely different but tasty twist.
Guests often tell me they love the balance here between moist carrot cake and that tangy cream cheese frosting. It’s a combination that makes these bars a family favorite anytime.
Your Questions Answered
Can I make this carrot cake bars ahead of time?
Absolutely. I usually make them the day before a gathering. They taste even better once the flavors meld overnight in the fridge. Just cover tightly to keep the frosting fresh.
What’s the best substitute for oil in carrot cake bars?
Applesauce works well as a lighter option, and yogurt can work too. Just remember the texture might be less moist compared to using oil.
How do I adjust this carrot cake bars for fewer servings?
You can halve the recipe and bake in an 8×8-inch pan, reducing bake time by about 5-7 minutes. Keep an eye on it and test with a toothpick.
Can I freeze carrot dessert bars?
Yes! Freeze unfrosted bars in a single layer wrapped tightly, then thaw before frosting. If you want, you can freeze after frosting, but defrost slowly in the fridge to avoid melty frosting.
Any tips for making these spiced carrot bars extra moist?
Adding brown sugar and using oil instead of butter helps a lot. Also, don’t overbake—oven times vary, so start checking at 30 minutes.
Can I omit nuts in the carrot cake squares?
Definitely. They add texture but are totally optional. For nut allergies, swap with shredded coconut or seeds for some crunch.
I’m curious about making the cream cheese frosting vegan—any advice?
I’ve tried dairy-free cream cheese and vegan butter with powdered sugar, and it works nicely for frosting carrot cake bars. The consistency is slightly different but still delicious.
This carrot cake bars recipe reminds me a bit of the great carrot cake treats shared in the Facebook group “Best carrot cake bars ever! It not only makes a tremendous number …”. If you want to see more inspiration, check out Simply Tara Lynn’s version with vanilla cream cheese frosting, or this soft and chewy carrot cake cookie bars with cream cheese frosting shared in another friendly baking group.
Final Thoughts
This carrot cake bars recipe holds a special spot in my collection because it brings together simple ingredients and kitchen-tested techniques for a reliable crowd-pleaser.
My Best Carrot Cake Bars Tips:
- Use freshly grated carrots for the best moist carrot cake texture.
- Don’t skip the cream cheese frosting—it’s classic for a reason and balances the spice perfectly.
- Keep an eye on bake time to avoid drying out your bars.
I’ve tested many variations including adding pineapple for sweetness, swapping nuts for shredded coconut, and even making spiced carrot bars with a lemon cream cheese frosting. The carrot cake squares with traditional cream cheese frosting always win the most requests.
I encourage you to make this carrot cake bars recipe yours—try adding your favorite mix-ins or adjusting the spices to match your style. I hope you love how easy it is to make, the warm aroma it fills your kitchen with, and the happy smiles when you share these bars.
For another great baked treat, try my Butternut Squash Apple Coffee Cake recipe. It’s cozy and family-friendly, just like these carrot cake bars.
You’ve got this. Your perfect carrot dessert bars are just a few steps away, and I’m cheering you on in your kitchen. Happy baking!
Carrot Cake Bars
Deliciously moist carrot cake bars packed with warm spices and shredded carrots, perfect for a convenient dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth.
- Slowly add the oil and vanilla extract to the egg mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in shredded carrots, crushed pineapple, and walnuts if using.
- Pour the batter evenly into the prepared baking pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before cutting into squares.
Notes
For an extra special touch, top the bars with a cream cheese frosting or sprinkle with powdered sugar before serving.