These carrot cake bars are everything I crave in a spiced dessert—moist, tender, and loaded with shredded carrots and warm spices. Topped with a thick layer of cream cheese frosting, they’re perfect for spring gatherings, Easter, or when I simply want a sweet treat that feels comforting and indulgent.
Why You’ll Love This Recipe
I love how easy these bars are to make. They require just one bowl, no layers, and bake up in a sheet pan, which makes serving and cleanup a breeze. The combination of brown sugar, cinnamon, and nutmeg with fresh carrots gives the bars deep flavor, and the luscious cream cheese frosting is the perfect sweet finish. Plus, they stay moist for days, making them great for making ahead.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Carrots
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Cream cheese
- Unsalted butter
- Vanilla extract
- Powdered sugar
directions
- I preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, I whisk together the sugars, eggs, and oil until well combined.
- I stir in the shredded carrots, then add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. I mix until just combined.
- I pour the batter into the prepared pan and spread it evenly.
- I bake the bars for about 28–30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, I let the bars cool completely before frosting.
- For the frosting, I beat the cream cheese and butter together until smooth. I add in vanilla and powdered sugar, mixing until fluffy.
- I spread the frosting over the cooled bars and cut into squares to serve.
Servings and timing
This recipe yields about 24 bars. It takes approximately 10 minutes to prepare and 30 minutes to bake, with additional time needed for cooling and frosting.
Variations
I sometimes add crushed pineapple for extra moisture and sweetness, or fold in chopped walnuts or pecans for crunch. Raisins or shredded coconut also work well if I want a more traditional carrot cake flavor.
storage/reheating
I store the bars in an airtight container in the fridge for up to 5 days. To serve, I let them sit at room temperature for 10–15 minutes so the frosting softens. They can also be frozen (without the frosting) for up to 2 months. I just thaw and frost before serving.
FAQs
Can I use pre-shredded carrots?
I recommend shredding fresh carrots because they’re more moist and flavorful. Pre-shredded carrots are usually drier and don’t blend into the batter as well.
Can I make these bars ahead of time?
Yes, I often bake the bars a day ahead and frost them the next day. They actually taste better after sitting overnight.
Can I use a different size pan?
I stick with a 9x13-inch pan for the best texture, but a slightly smaller pan can work—just adjust the baking time and check doneness with a toothpick.
Can I leave out the frosting?
Absolutely. The bars are delicious on their own if I want something a little lighter. I sometimes dust them with powdered sugar instead.
How do I keep the bars moist?
I make sure not to overbake them and always store them covered in the fridge. The oil and carrots help keep the texture soft and moist for days.
Conclusion
These carrot cake bars are one of my favorite easy desserts. They pack all the flavor of classic carrot cake into a simple bar form, and that rich cream cheese frosting really seals the deal. Whether I’m serving them for a holiday or an everyday treat, they’re always a hit.
Carrot Cake Bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus cooling time)
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist, spiced, and topped with luscious cream cheese frosting, these Carrot Cake Bars are the ultimate spring dessert. Made in one bowl with simple pantry staples, they’re perfect for Easter, potlucks, or cozy weekend baking. Packed with fresh carrots, cinnamon, and nutmeg, these bars deliver all the comforting flavors of classic carrot cake—without the hassle of layers.
Ingredients
- 2 cups shredded carrots
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and oil until combined.
- Fold in shredded carrots.
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just mixed.
- Pour batter into the prepared pan, smoothing the top.
- Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan.
- Beat cream cheese and butter until smooth. Add vanilla, then powdered sugar. Beat until fluffy.
- Spread frosting over cooled bars. Cut into squares and serve.
Notes
- For extra moisture and flavor, add ½ cup crushed pineapple or ½ cup chopped nuts.
- Bars can be made ahead and taste even better the next day.
- For a lighter option, skip the frosting or dust with powdered sugar.
- Store in the fridge in an airtight container for up to 5 days. Freeze (unfrosted) for up to 2 months.
