Carrot Cake Bars with Cream Cheese Frosting pack all the cozy flavor of classic carrot cake into an easy, shareable pan of bars. The base is moist and tender, filled with sweet shredded carrots, warm spices, and a touch of vanilla, then baked in a sheet and crowned with a thick layer of tangy cream cheese frosting. They’re ideal for potlucks, holidays, bake sales, or any time you want all the comfort of carrot cake without the fuss of stacking and decorating layers.
Equipment You Will Need
- 9×13-inch baking pan
- Parchment paper (optional, for easy lifting)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Hand mixer or stand mixer
- Measuring cups and spoons
Ingredients List
For the carrot cake bars
- 4 large eggs
- 1 cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1 cup crushed pineapple, well drained (optional but recommended)
- ⅔ cup chopped pecans or walnuts (optional)
For the cream cheese frosting
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1½–2 cups powdered sugar, sifted
- 1½ teaspoons vanilla extract
- Pinch of salt
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or butter. If you want to lift the bars out in one piece for cleaner cutting, line the bottom with parchment paper, leaving a little overhang on the long sides, then lightly grease the parchment as well.
In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined and slightly thickened. Whisk in the vegetable oil and vanilla extract until the mixture is smooth and glossy. This forms the base of your batter, adding moisture and sweetness.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed. Add the dry ingredients to the wet mixture and stir gently with a spatula or wooden spoon just until no streaks of flour remain. Avoid overmixing, which can make the bars tough instead of tender.
Fold in the grated carrots, making sure they’re evenly dispersed throughout the batter. If you’re using crushed pineapple and nuts, fold those in as well. The pineapple adds extra moisture and gentle sweetness, while the nuts contribute crunch and a toasty flavor that pairs well with the spices.
Pour the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula. Bake for 20–25 minutes, or until the bars are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter. The edges may pull slightly from the sides of the pan.
Place the pan on a wire rack and let the bars cool completely in the pan. This can take 45–60 minutes, but it’s important not to rush; frosting warm bars will melt the cream cheese frosting and make it runny.
Once the bars are cool, prepare the cream cheese frosting. In a medium mixing bowl, beat the softened cream cheese and butter together with a hand mixer or in a stand mixer until very smooth and creamy, with no lumps. Add the vanilla and a pinch of salt and mix again.
Gradually add the powdered sugar, starting with about 1½ cups, and beat on low speed until incorporated, then increase the speed and beat until the frosting is light and fluffy. If you prefer a thicker, sweeter frosting, add more powdered sugar by the couple of tablespoons until you reach your desired consistency. It should be smooth, spreadable, and able to hold soft peaks.
Spread the cream cheese frosting over the cooled carrot cake bars, using an offset spatula or the back of a spoon to create an even, generous layer.
If you like, you can make decorative swirls or ridges on top. For extra texture, sprinkle chopped nuts over the frosting and gently press them in so they adhere.
Chill the frosted bars in the refrigerator for at least 30 minutes to help the frosting set and make cleaner cuts. Once set, use a sharp knife to slice into squares or rectangles, wiping the blade between cuts for neat edges. Serve slightly chilled or at cool room temperature.
Expert Tips for Success
Finely grating the carrots ensures they blend smoothly into the batter and release moisture evenly, keeping the bars tender without obvious chunks. Coarsely grated carrots can create uneven texture and pockets that don’t bake through as evenly. Always use fresh, not pre-shredded, carrots for the best flavor and moisture.
Make sure the bars are completely cool before frosting; even a little warmth can cause the cream cheese frosting to soften too much and slide.
If your kitchen is warm, you can pop the unfrosted pan into the fridge for a short time to speed cooling. Softened cream cheese and butter are also essential for a lump-free frosting—take them out of the fridge ahead of time.
If your frosting seems too soft after mixing, chill it briefly before spreading. On the other hand, if it’s very stiff, a teaspoon or two of milk or cream beaten in can loosen it slightly. Take your time spreading the frosting so you don’t tear the top of the bars, especially around the edges.
Variations and Substitutions
Carrot Cake Bars are easy to adapt. For a more “loaded” carrot cake, add a handful of golden raisins or chopped dried pineapple to the batter along with the carrots and nuts. You can also bump up the spice level by adding a bit of ground ginger or allspice, or using a premade pumpkin pie spice blend in place of some of the cinnamon and nutmeg.
If you’d like a slightly lighter version, reduce the oil by a couple of tablespoons and replace that amount with unsweetened applesauce; this keeps moisture while cutting a bit of fat. Whole wheat pastry flour can stand in for some of the all-purpose flour for a heartier base, though the bars will be slightly denser.
For the frosting, you can add a hint of citrus by mixing in a teaspoon or two of orange zest, which pairs beautifully with the spices and carrot. A small pinch of cinnamon in the frosting itself echoes the flavors of the bars and adds a subtle warmth to each bite.
Serving Suggestions
Carrot Cake Bars with Cream Cheese Frosting are perfect for springtime gatherings, Easter brunch, or office potlucks where you need something easy to transport and serve. Arrange the sliced bars on a platter, and if you’ve garnished with nuts, scatter a few extra around for visual appeal.
They pair wonderfully with coffee or tea, making them a great afternoon treat. For a more plated dessert, serve each bar with a dollop of whipped cream and a sprinkle of cinnamon or a drizzle of caramel sauce. You can also cut smaller, bite-sized squares for dessert buffets where guests will be sampling many sweets.
Storage, Freezing, and Make-Ahead Tips
Because of the cream cheese frosting, store these bars in the refrigerator. Place them in an airtight container or cover the pan tightly with plastic wrap or foil. They will keep well for about 4–5 days. For the best texture and flavor, let them sit at room temperature for 10–15 minutes before serving so the cake softens slightly and the frosting isn’t too cold.
Carrot cake bars also freeze nicely. For freezing, it’s easiest to cut them into bars first, then arrange them on a baking sheet and freeze until solid.
Transfer the frozen bars to a container or freezer bag with parchment between layers to prevent sticking. They can be frozen for up to 2 months. Thaw in the refrigerator, then bring to room temperature briefly before serving, and they’ll taste as moist and flavourful as when freshly made.
