Carrot Cake Bars are like a handheld hug full of sweet carrots, warm spices, and a touch of cream cheese frosting. They’re soft, moist, and just the right amount of sweet, making them the perfect treat whether you’re on the go or relaxing with a cup of tea. The mix of cinnamon and nutmeg brings that classic carrot cake flavor into every bite.
I love making these bars when I want the taste of carrot cake without the fuss of cutting and serving a whole cake. It’s also a great way to sneak in some veggies for kids or anyone who might be a little hesitant about carrots. Plus, the cream cheese topping is smooth and tangy, making every square feel special.
My favorite way to enjoy these is cooled to room temperature, but not too cold, so the frosting stays soft and creamy. They’re great for lunchboxes, afternoon snacks, or even a simple dessert after dinner. Whenever I bring these to a potluck or family gathering, they never stick around for long!
Key Ingredients & Substitutions
Carrots: Finely grated carrots add moisture and natural sweetness. I find grating them very fine helps the bars stay soft and mix evenly.
Spices: Cinnamon and nutmeg give that classic carrot cake flavor. If you don’t have nutmeg, you can use a little ginger or cloves for warmth.
Oils vs Butter: Vegetable oil keeps these bars moist. If you prefer butter, use melted butter instead but expect a slightly different texture.
Nuts: Walnuts or pecans add a nice crunch. Feel free to leave them out or swap with almonds or sunflower seeds if preferred.
Cream Cheese Frosting: Softened cream cheese and butter create a creamy, tangy frosting. Make sure both are fully softened for smooth mixing.
How Do I Make Sure My Carrot Cake Bars Stay Moist and Don’t Dry Out?
Moisture is key for carrot cake bars. Here’s how to get it perfect:
- Use finely grated carrots so they cook evenly and blend into the batter.
- Don’t overmix after adding the flour to avoid developing gluten, which can make bars tough.
- Bake at 350°F for about 30-35 minutes and test with a toothpick; it should come out clean but not dry.
- Let the bars cool completely before frosting so the cream cheese doesn’t melt.
Equipment You’ll Need
- 9×13-inch baking pan – I like it because it’s the perfect size to get evenly baked bars.
- Parchment paper – makes lifting the bars out easy and keeps cleanup simple.
- Mixing bowls – used for preparing the batter and frosting; a good set makes it easier.
- Whisk or hand mixer – helps mix the ingredients smoothly, especially for the frosting.
- Grater – for finely shredding the carrots; a box grater works well.
Flavor Variations & Add-Ins
- Swap walnuts for chopped pecans, almonds, or even coconut flakes for different crunch and flavor.
- Add crushed pineapple or crushed pineapple for an extra moist and fruity twist.
- Try brown sugar instead of white for a richer, caramel-like sweetness.
- Mix in a teaspoon of ground ginger or a pinch of clove to intensify the spice flavor.
How to Make Carrot Cake Bars
Ingredients You’ll Need:
For the Cake Bars:
- 2 cups finely grated carrots
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
For Topping:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes around 15 minutes for preparation, 30-35 minutes baking time, and at least 1 hour chilling for the frosting to set. Overall, expect about 1 hour and 50 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some extra on the sides. This will help you lift out the bars easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps spread the spices evenly throughout the batter.
3. Combine Sugars and Oil:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth and well combined.
4. Add Eggs and Vanilla:
Add the eggs one at a time to the sugar and oil mixture, beating well after each one. Then stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the bars tender.
6. Fold in Carrots and Nuts:
Carefully fold the grated carrots and chopped nuts (if using) into the batter. This adds texture and flavor.
7. Bake the Bars:
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Completely:
Take the pan out of the oven and let the bars cool completely on a wire rack. This is important so the frosting will not melt.
9. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until well mixed. Stir in the vanilla extract.
10. Frost and Finish:
Spread the cream cheese frosting evenly over the cooled bars. Sprinkle the chopped nuts on top for a crunchy finish. Refrigerate for at least 1 hour to let the frosting set.
11. Serve and Enjoy:
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy your delicious, moist carrot cake bars!
Can I Use Frozen Carrots for the Cake Bars?
Yes, you can use frozen shredded carrots, but make sure to thaw and thoroughly drain them to avoid extra moisture that could make the bars soggy.
How Should I Store Leftover Carrot Cake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the unfrosted bars and thaw before frosting and serving.
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted butter or a neutral oil like canola or light olive oil. Avoid strong-flavored oils that might overpower the cake’s taste.
What’s the Best Way to Soften Cream Cheese for the Frosting?
Leave the cream cheese out at room temperature for about 30 minutes before mixing. This makes it much easier to blend smoothly with the butter and sugar.