If you’re craving the cozy flavors of classic carrot cake without the fuss, these Carrot Cake Bars are about to become your new go-to treat. Packed with sweet, tender carrots, juicy pineapple, and a swirl of warm spices, every bite is pure comfort. Topped with a cloud of tangy cream cheese frosting, these bars bake up soft, moist, and perfectly portable—ideal for sharing or savoring solo. Whether you’re baking for a spring gathering or just want something sweet on a weeknight, Carrot Cake Bars deliver all the flavor and nostalgia of traditional carrot cake in an easy, snackable form.
Ingredients You’ll Need
What makes these Carrot Cake Bars so special is how a handful of humble ingredients come together to create something truly irresistible. Each component plays a key role in the flavor, texture, and irresistible color of these bars.
- All-purpose flour: Provides the necessary structure for tender, chewy bars.
- Baking powder: Gives the bars the perfect lift, so they’re never dense.
- Baking soda: Helps with browning and contributes to a soft crumb.
- Salt: Balances sweetness and intensifies the flavors.
- Ground cinnamon: Adds that signature warmth and spice that defines carrot cake.
- Ground nutmeg: Offers a gentle, aromatic hint that deepens the spice profile.
- Vegetable oil: Keeps the bars moist and tender—no dry cake here!
- Brown sugar: Brings both sweetness and a touch of caramel richness.
- Granulated sugar: Provides structure and a clean sweetness to balance the brown sugar.
- Eggs: Bind everything together and give the bars a lovely richness.
- Vanilla extract: Rounds out the flavors and enhances the sweetness.
- Finely grated carrots: The star of the show—these add moisture, color, and subtle sweetness.
- Crushed pineapple (drained): Infuses each bite with juiciness and a gentle tang.
- Chopped walnuts or pecans (optional): Bring pleasant crunch and a nutty note (totally up to you!).
- Cream cheese (softened): For that classic, tangy-sweet frosting everyone craves.
- Unsalted butter (softened): Adds silkiness and body to the frosting.
- Powdered sugar: Sweetens the frosting and creates that dreamy, fluffy texture.
- Vanilla extract (for frosting): Lends a sweet, aromatic finish to the cream cheese topping.
- Pinch of salt (for frosting): Just enough to balance the sweetness and make the flavors pop.
How to Make Carrot Cake Bars
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or give it a light greasing with cooking spray. This little step guarantees your Carrot Cake Bars pop out easily and stay perfectly intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices are distributed evenly, so every bite gets a little warmth and fragrance.
Step 3: Combine the Wet Ingredients
Grab a large bowl and whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and glossy. This mix is the foundation for moist, flavorful bars.
Step 4: Add Carrots and Pineapple
Stir the finely grated carrots and well-drained crushed pineapple into your wet mixture. The carrots add sweetness and color, while the pineapple keeps things extra juicy and tender.
Step 5: Bring It All Together
Add the dry ingredients into the wet mixture and gently stir until just combined—no overmixing! If you’re feeling nutty, fold in the chopped walnuts or pecans now for a delightful crunch.
Step 6: Bake the Bars
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely in the pan before moving on to the best part: frosting.
Step 7: Make the Cream Cheese Frosting
While the bars cool, beat together the softened cream cheese and butter until perfectly smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, then whip until the frosting is fluffy and luscious.
Step 8: Frost and Slice
Spread the cream cheese frosting evenly over the cooled bars. For the neatest slices, give them a short chill in the fridge, then cut into squares. Your Carrot Cake Bars are ready to steal the show!
How to Serve Carrot Cake Bars
Garnishes
For a little extra flair, sprinkle the tops with a dusting of cinnamon, a shower of chopped nuts, or even a drizzle of caramel sauce. Edible flowers or finely grated orange zest also make these bars pop at any gathering.
Side Dishes
Pair your Carrot Cake Bars with a cup of strong coffee or spiced chai for a cozy afternoon treat. They also shine alongside fresh berries or a scoop of vanilla ice cream for an indulgent dessert plate.
Creative Ways to Present
Try cutting the bars into bite-sized cubes and serving them on a platter with toothpicks for a party-friendly dessert. You can even layer pieces in small jars with extra frosting for adorable, portable parfaits. For a brunch spread, arrange them with other spring treats like lemon bars or scones.
Make Ahead and Storage
Storing Leftovers
Store any leftover Carrot Cake Bars in an airtight container in the fridge. They’ll stay moist and delicious for up to five days, making them a fantastic make-ahead dessert or snack throughout the week.
Freezing
To freeze, slice the bars and arrange them in a single layer between sheets of parchment in a freezer-safe container. They’ll keep their flavor and texture for up to three months. When you’re ready, just thaw in the fridge overnight.
Reheating
If you love your Carrot Cake Bars slightly warm, pop a slice in the microwave for just 10 to 15 seconds. The frosting will soften and the flavors will bloom, making them taste freshly baked all over again.
FAQs
Can I double this recipe for a crowd?
Absolutely! Just double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the bake time—it may need a few extra minutes, so test with a toothpick for doneness.
Are there any substitutions for the oil?
For a lighter twist, replace half of the oil with unsweetened applesauce. This keeps the bars moist while reducing the fat content, and the flavor stays just as rich and satisfying.
Do I have to add nuts?
Nope—if you’re not a fan of nuts or need to avoid them for allergies, just leave them out. The Carrot Cake Bars will still be perfectly delicious and moist without them.
Can I use pre-shredded carrots?
Freshly grated carrots work best because they’re finer and juicier, which helps the bars stay tender. Pre-shredded carrots from the store tend to be a bit dry and coarse, but in a pinch, you can use them—just chop them smaller if possible.
What’s the best way to get neat slices?
Chilling the frosted bars for about 30 minutes before slicing makes it much easier to cut clean squares. Use a sharp knife wiped clean between cuts for bakery-worthy presentation.
Final Thoughts
I can’t wait for you to taste just how irresistible these Carrot Cake Bars really are. They’re easy, crowd-pleasing, and packed with everything you love about classic carrot cake—only simpler! Whip up a batch, share them with friends, and watch them disappear. Happy baking!
Print
Carrot Cake Bars Recipe
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These moist and flavorful Carrot Cake Bars combine grated carrots, crushed pineapple, and warm spices in a tender cake base topped with a creamy, tangy cream cheese frosting. Perfect for an easy dessert or springtime treat, they are simple to make and wonderfully delicious.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
- Mix Wet Ingredients and Carrots: In a large bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract together until smooth and slightly fluffy. Stir in the finely grated carrots and the drained crushed pineapple evenly into the mixture.
- Combine Wet and Dry Ingredients: Gently add the dry ingredients to the wet carrot mixture and mix just until combined; do not overmix to maintain a tender texture. If using, fold in the chopped walnuts or pecans evenly throughout the batter.
- Bake the Bars: Pour the batter into the prepared baking pan, spreading it out evenly. Place the pan in the oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let the bars cool completely before frosting.
- Prepare the Frosting: While the bars cool, beat together the softened cream cheese and unsalted butter in a bowl until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat again until light and fluffy.
- Frost and Chill: Spread the cream cheese frosting evenly over the cooled carrot bars. Refrigerate for a short time to let the frosting set before slicing into 12 bars and serving.
Notes
- You can double the recipe and bake in a 9×13-inch pan for more servings.
- For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- Store finished carrot cake bars in the refrigerator for up to 5 days to maintain freshness.
- Adding nuts is optional but recommended for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
