Carrot Cake Bars Recipe
These carrot cake bars are soft, moist, and perfectly spiced with warm cinnamon flavor. Packed with freshly grated carrots and topped with creamy frosting, they deliver classic carrot cake taste in an easy-to-slice bar form—perfect for gatherings, holidays, or an everyday sweet treat.
There’s something so comforting about carrot cake. It’s the kind of dessert that feels homemade in the best way—warm spices, tender texture, and that creamy frosting on top.
But sometimes you don’t want to deal with layering and decorating a full cake. That’s where these carrot cake bars come in.
They’re simple, fuss-free, and just as delicious. You mix, bake, frost, and slice. That’s it.
Why You’ll Love This Recipe
- Super moist and soft texture in every bite
- Easier than making a traditional layered carrot cake
- Perfect for parties, bake sales, and holiday gatherings
- Simple pantry ingredients
- Can be made ahead and stored easily
Carrot Cake Bars Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups freshly grated carrots
- ½ cup chopped walnuts optional
- For the frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients into the wet mixture and mix just until combined. Fold in the grated carrots and chopped walnuts if using.
- Pour the batter evenly into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Add powdered sugar gradually and beat until fluffy. Mix in the vanilla extract.
- Spread the frosting evenly over the cooled bars. Slice into squares and serve.
Nabeela’s Pro Tips
- Always use freshly grated carrots instead of pre-shredded ones for maximum moisture.
- Don’t overmix the batter once you add the flour—this keeps the bars soft and tender.
- Toast the walnuts lightly before adding for a deeper nutty flavor.
- Chill the frosted bars for 30 minutes before slicing for cleaner, sharper cuts.
- Add a pinch of nutmeg or ginger for extra warmth if you love stronger spice flavor.
FAQ
Can I make these carrot cake bars ahead of time?
Yes, you can bake them a day in advance and store them covered in the refrigerator. Frost before serving or store already frosted.
Can I freeze carrot cake bars?
Absolutely. Wrap unfrosted bars tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
Can I make them without nuts?
Yes, simply leave out the walnuts. The bars will still be delicious and moist.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I use whole wheat flour instead of all-purpose?
You can substitute half of the flour with whole wheat flour for a slightly denser texture.
