Craving all the warm, spiced flavors of a traditional carrot cake but without the layers and fuss? These Carrot Cake Bars are the perfect solution! Soft, moist, and perfectly spiced, they’re topped with a rich cream cheese frosting that takes them over the top. Whether you’re baking for a party, potluck, or just a treat at home, these easy bars are sure to be a hit.
Why You’ll Love These Carrot Cake Bars
- Classic flavor, simplified – All the cozy goodness of carrot cake, baked into easy-to-cut bars.
- Luscious cream cheese frosting – Tangy, sweet, and ultra-smooth.
- Great for gatherings – Sliceable and shareable for parties, brunches, or potlucks.
- Customizable – Add nuts, raisins, or coconut for your own twist.
- Freezer-friendly – Perfect for making ahead and saving extras.
Ingredients You’ll Need
For the Carrot Cake Bars:
- All-purpose flour
- Baking powder & baking soda
- Ground cinnamon, nutmeg & optional ginger
- Salt
- Granulated sugar + brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Finely shredded carrots
- Optional: chopped walnuts, pecans, raisins, or shredded coconut
For the Cream Cheese Frosting:
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
How to Make Carrot Cake Bars
1. Prep Your Oven:
Preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger (if using).
3. Combine Wet Ingredients:
In a large bowl, beat the oil, sugars, eggs, and vanilla until smooth and well combined.
4. Fold in Carrots & Mix-Ins:
Gradually stir the dry ingredients into the wet mixture. Fold in the shredded carrots and any optional add-ins like raisins or nuts.
5. Bake:
Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
6. Make the Frosting:
Beat together the cream cheese and butter until creamy. Slowly add powdered sugar and vanilla, beating until fluffy.
7. Frost & Slice:
Spread the cream cheese frosting over the cooled bars. Cut into squares or rectangles and serve!
Tips & Variations
- Healthier Swap: Replace half the oil with unsweetened applesauce.
- Add Texture: Mix in chopped nuts, raisins, or coconut for added flavor and crunch.
- Citrus Twist: Stir a little orange zest into the frosting for a fresh pop.
- No-Frosting Option: Simply dust with powdered sugar for a lighter version.
Storage & Freezing
- Fridge: Store bars in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap unfrosted bars in plastic wrap and freeze for up to 2 months. Thaw, then frost before serving.
FAQs
Can I use pre-shredded carrots?
Yes, but fresh ones have better texture and moisture.
Can I skip the frosting?
Absolutely! They’re still delicious with a simple dusting of powdered sugar.
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Can I double the recipe?
Definitely — just use a larger pan or bake in two batches.
Do they freeze well?
Yes, especially if frozen unfrosted and frosted just before serving.
Final Thoughts
These Carrot Cake Bars with Cream Cheese Frosting are everything you love about carrot cake—moist, spiced, sweet, and creamy—but so much easier to make. Perfect for spring holidays, cozy fall gatherings, or anytime you want a crowd-pleasing dessert. Give them a try and prepare to fall in love!
Decadent Carrot Cake Bars with Cream Cheese Frosting
Servings: 12–16 bars
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Ingredients
For the Carrot Cake Bars:
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ½ cup (120 ml) vegetable oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (150 g) finely shredded carrots (about 3 medium carrots)
- ½ cup (60 g) chopped walnuts or pecans (optional)
- ½ cup (75 g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using). - Mix Wet Ingredients
In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. - Combine Batter
Gradually stir dry ingredients into wet ingredients until just combined. Fold in shredded carrots and optional nuts or raisins. - Bake the Bars
Spread the batter evenly in the prepared pan. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. - Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy. - Assemble & Serve
Spread frosting over cooled bars. Slice into squares and enjoy!