If you’re looking for a treat that’s loaded with cozy flavor, supremely moist, and blissfully easy to share, these Carrot Cake Bars have your name written all over them! Imagine classic carrot cake, only reimagined into a bar that’s perfect for parties, lunchboxes, or just a late-night snack. With sweet grated carrots, bursts of juicy pineapple, a hint of warming spice, and a generous swoop of tangy cream cheese frosting, each bite delivers a delightful balance of texture and flavor. Whether you’re baking for a holiday or simply craving something special, these Carrot Cake Bars will always bring a smile.
Ingredients You’ll Need
You’ll be thrilled to see how pantry staples and a few fresh ingredients come together to create this seriously irresistible dessert. Each element brings its own magic, from the warmth of cinnamon to the natural sweetness and beautiful color from the carrots. Here’s everything you’ll need to make these Carrot Cake Bars shine.
- All-purpose flour: The dependable backbone that gives the bars their soft, cakey structure.
- Baking powder: Offers a gentle lift for a pleasantly fluffy texture.
- Baking soda: Ensures a tender, moist crumb and helps the bars rise evenly.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Ground cinnamon: Adds essential warmth and that signature carrot cake depth.
- Ground nutmeg: Brings a subtle, aromatic note that makes every bite inviting.
- Eggs: Bind everything together for a rich, cohesive batter.
- Brown sugar: Infuses the bars with caramel notes and extra moisture.
- Granulated sugar: Lends just the right amount of sweetness.
- Vegetable oil: Gives you a super moist and tender crumb.
- Vanilla extract: Adds background sweetness and rounds out the flavors.
- Finely grated carrots: The star! Adds vibrant color, texture, and natural sweetness.
- Crushed pineapple (drained): Offers a subtle tang and lovely moisture that sets these bars apart.
- Chopped walnuts or pecans (optional): For crunch and a nutty twist—leave out if you prefer nut-free.
- Cream cheese (softened): Key for the luscious, tangy frosting we all crave on carrot cake.
- Butter (softened): Combines with cream cheese for extra richness and spreadability.
- Powdered sugar: Sweetens and makes the frosting silky-smooth.
- Vanilla extract: Gives your frosting that bakery-level flavor boost.
How to Make Carrot Cake Bars
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease an 8×8-inch baking pan and line it with parchment paper. The parchment makes it so easy to lift the bars out once they’re cooled, keeping those sides nice and neat for perfect slices.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking them first ensures every bite of your Carrot Cake Bars gets that even distribution of flavor and the perfect, tender crumb.
Step 3: Whisk the Wet Ingredients
In a large mixing bowl, beat together the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and glossy. This step brings air and lightness to the batter, making the bars deliciously soft and rich.
Step 4: Add Carrots and Pineapple
Fold in the finely grated carrots and drained crushed pineapple until everything is evenly combined. The carrots infuse the bars with that earthy sweetness and beautiful color, while the pineapple adds a barely-there tang and keeps the bars moist.
Step 5: Combine and Add Nuts
Stir in the dry ingredients mixture to the wet ingredients, mixing gently until just combined. Don’t overmix—just stir until you can’t see any more flour. Then, fold in the chopped walnuts or pecans if you’d like a bit of crunch in your Carrot Cake Bars.
Step 6: Bake
Spread your batter into the prepared pan, smoothing the top. Bake for 25 to 30 minutes, or until a toothpick poked in the middle comes out clean or with just a few moist crumbs. Let the bars cool completely in the pan—trust me, they’ll slice much better this way.
Step 7: Make the Cream Cheese Frosting
As the bars cool, beat the softened cream cheese and butter together until creamy and incorporated. Add the powdered sugar and vanilla extract, then beat until your frosting is smooth, billowy, and irresistible. Resist the urge to eat it all with a spoon so you have enough for the bars!
Step 8: Frost and Slice
Once the bars are fully cooled, spread the cream cheese frosting evenly over the top. Use an offset spatula or the back of a spoon for those pretty swoops, then cut into squares. Congratulations—you now have a batch of perfect Carrot Cake Bars ready for devouring!
How to Serve Carrot Cake Bars
Garnishes
Dress up your Carrot Cake Bars with a sprinkle of extra chopped nuts or a light dusting of cinnamon. If you’re feeling fancy, you can even add a few shreds of carrot or some toasted coconut for color and crunch. A drizzle of maple syrup over each bar creates a truly decadent experience.
Side Dishes
While these bars are certainly a star on their own, they pair beautifully with a fresh fruit salad or a dollop of Greek yogurt. For a party, serve them with coffee, chai, or even a sparkling lemonade to balance the sweetness and keep things feeling bright.
Creative Ways to Present
Cut the bars into bite-sized squares for a party platter, or serve them in cupcake liners for easy grab-and-go treats. Stack a few pieces in a pretty box as a homemade gift, or layer bar pieces in a mason jar with extra frosting and nuts for a whimsical trifle. These Carrot Cake Bars make every occasion feel extra special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them covered in the refrigerator. The cream cheese frosting keeps best in a cool environment, and the bars will stay fresh and moist for up to 5 days. For best results, use an airtight container or wrap them well so they don’t dry out.
Freezing
These Carrot Cake Bars freeze beautifully—especially without the frosting. Simply place unfrosted bars in a freezer-safe bag or container with parchment between layers. Thaw in the refrigerator overnight, then frost just before serving for bakery-level freshness any time.
Reheating
While Carrot Cake Bars are absolutely delicious straight from the fridge, you can bring them to room temperature for that perfect soft bite. If you prefer them warm, pop a bar (without frosting) in the microwave for about 10 seconds. Frost after warming for the perfect texture and taste.
FAQs
Can I add raisins or coconut to the bars?
Absolutely! Feel free to mix in up to 1/4 cup of raisins or shredded coconut for a fun twist. They’ll complement the carrots and pineapple, adding even more texture and flavor to your Carrot Cake Bars.
What’s the best way to grate carrots for Carrot Cake Bars?
The secret to super-moist bars is finely grating your carrots using the small holes on your box grater or a food processor attachment. Finer pieces blend seamlessly into the batter, ensuring every bite is tender and perfectly moist.
Can I make these bars gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour, making sure it contains xanthan gum for the right texture. Your Carrot Cake Bars will turn out just as delicious and crowd-pleasing.
Will these bars work without the nuts?
Definitely—they’re incredible whether you add nuts or leave them out for a nut-free version. The texture will be slightly softer, but the Carrot Cake Bars will remain just as moist and delicious.
How thick should the cream cheese frosting be?
Aim for a medium-thick, spreadable consistency: it should hold its shape but glide easily across the cooled bars. If your frosting feels too thick, add a teaspoon of milk; if it’s too thin, add more powdered sugar until it’s just right.
Final Thoughts
If you’re craving something that hits all the right notes—comforting, moist, sweet, and just a little bit nostalgic—these Carrot Cake Bars deliver every time. I can’t wait for you to try them and discover just how irresistible and versatile they are. Treat yourself, share them with friends, and let these bars become a new tradition in your kitchen!
Print
Carrot Cake Bars Recipe
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in these delicious Carrot Cake Bars topped with a luscious cream cheese frosting. Perfect for any occasion, these bars are moist, flavorful, and easy to make.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients: In a large bowl, beat eggs, brown sugar, granulated sugar, oil, and vanilla until smooth. Stir in carrots and pineapple.
- Combine and Bake: Add dry ingredients to wet ingredients and mix. Fold in nuts if using. Spread batter in the pan and bake for 25–30 minutes.
- Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beat until smooth.
- Frost and Serve: Spread frosting over cooled bars and cut into squares to serve.
Notes
- For extra flavor, add ¼ cup shredded coconut to the batter.
- Store bars covered in the refrigerator for up to 5 days.
- Bars also freeze well without frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
