Carrot Cake Bars

Why You’ll Love This Recipe

Carrot Cake Bars offer all the flavor and moist texture of classic carrot cake in a convenient, portable form. These bars are rich with warm spices, shredded carrots, and a luscious cream cheese frosting. Perfect for parties, picnics, or snacking, they’re easy to make and even easier to love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltground cinnamonground nutmegeggsgranulated sugarsbrown sugarvegetable oilvanilla extractshredded carrotscrushed pineapple (drained)chopped walnuts or pecans (optional)

For the cream cheese frosting

cream cheese (softened)unsalted butter (softened)confectioners’ sugarvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, beat the eggs with both sugars until smooth and light.

Add the oil and vanilla extract, mixing until fully incorporated.

Stir in the shredded carrots and crushed pineapple.

Gradually fold in the dry ingredients until just combined.

If using, gently fold in the chopped nuts.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Let the bars cool completely in the pan.

For the frosting, beat the cream cheese and butter together until smooth and creamy.

Add the confectioners’ sugar and vanilla extract, mixing until fluffy.

Spread the frosting evenly over the cooled bars.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 20 minutesBaking time: 30–35 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 35 minutes

Variations

Add raisins or shredded coconut for extra texture and sweetness.

Swap crushed pineapple for applesauce for a different flavor.

Top with toasted coconut or a sprinkle of cinnamon for decoration.

Make it dairy-free by using dairy-free cream cheese and butter.

storage/reheating

Store Carrot Cake Bars in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze them (frosted or unfrosted) for up to 2 months.Thaw in the fridge overnight before serving. Serve chilled or let them sit at room temperature for 15–20 minutes before eating.

FAQs

Can I make these bars without pineapple?

Yes, you can omit the pineapple, but the bars will be slightly less moist.

Can I use pre-shredded carrots?

Freshly shredded carrots are best for moisture and texture, but pre-shredded can work in a pinch.

Do I need to refrigerate carrot cake bars?

Yes, especially if they are frosted with cream cheese frosting.

Can I double this recipe?

Absolutely. Use a larger baking pan or bake in two batches.

Can I make these bars gluten-free?

Yes, substitute the flour with a gluten-free baking blend.

How can I prevent the bars from being too dense?

Don’t overmix the batter and measure your flour correctly.

Can I use olive oil instead of vegetable oil?

Yes, but use a light olive oil to avoid a strong flavor.

Are these bars kid-friendly?

Yes, they’re sweet, soft, and fun to eat.

Can I make them ahead of time?

Yes, these bars taste even better the next day after the flavors meld.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts.

Conclusion

Carrot Cake Bars are a crowd-pleasing dessert that delivers everything you love about carrot cake in a simple, slice-and-serve format. Moist, spiced, and topped with creamy frosting, they’re perfect for any occasion from potlucks to afternoon snacks. Give them a try and enjoy a sweet, nostalgic bite every time.

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