Carrot Cake Bars are a fun and tasty twist on the classic carrot cake you know and love. They’re soft, moist, and packed with shredded carrots and warm spices like cinnamon and nutmeg. You’ll also spot little bits of nuts or raisins in some versions, adding a nice crunch and sweetness to every bite.
I love making these bars because they’re easier to slice and serve than a whole cake, and they’re perfect for sharing at potlucks or packing in lunchboxes. I often top them with a simple cream cheese frosting that melts just right on the warm bars, making them even more comforting and delicious.
One of my favorite things about carrot cake bars is that they feel like a special treat but don’t take forever to put together. I usually keep a batch in the fridge ready for whenever a sweet craving hits or when friends drop by unexpectedly. Trust me, these bars almost always disappear fast!
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots give these bars their classic moistness and texture. If you don’t have fresh carrots, thawed frozen grated carrots work too, just squeeze out any excess moisture.
Flour: All-purpose flour is standard here. For a gluten-free option, try a 1-to-1 gluten-free baking flour, but results may vary slightly in texture.
Sweeteners: Combining granulated sugar and brown sugar adds depth. Brown sugar keeps the bars moist and adds a subtle caramel note. You can reduce sugar slightly if you prefer less sweetness.
Oil: Vegetable or canola oil keeps the bars tender and moist. You can swap in melted coconut oil or light olive oil for different flavors, but avoid heavy oils that might change the texture.
Nuts: Walnuts or pecans add crunch and flavor. Feel free to omit nuts or substitute with seeds for a nut-free version.
Extras (Pineapple & Coconut): These are optional but help keep the bars moist and add extra sweetness or tropical notes. Leave them out if you want a simpler carrot flavor.
Cream Cheese Frosting: Use full-fat cream cheese and butter, softened to room temperature for smooth frosting. You can swap the butter for margarine or a plant-based alternative to make it dairy-free, but taste and texture will differ.
How Do You Make Carrot Cake Bars Moist Without Getting Soggy?
Maintaining a moist texture while avoiding sogginess can be tricky. Here’s how to get it just right:
- Grate carrots finely: This helps them cook evenly and blend smoothly into the batter.
- Drain extras well: If using crushed pineapple or shredded coconut, be sure to drain any extra liquid thoroughly to avoid excess moisture.
- Don’t overmix: Mixing too much after adding dry ingredients can make bars tough. Stir gently just until combined.
- Bake fully: Bake until a toothpick comes out with a few moist crumbs, not wet batter.
- Cool completely: Letting the bars cool in the pan ensures they firm up before frosting. Frosting warm bars can lead to sogginess.
Equipment You’ll Need
- 9×9-inch baking pan – I like using this size because it’s perfect for a dense, easy-to-cut square of carrot cake bars.
- Mixing bowls – a large one for wet ingredients and a medium one for dry ingredients make mixing straightforward.
- Grater – essential for finely shredding carrots; I keep one with a comfortable handle for safety.
- Measuring cups and spoons – help you add ingredients accurately, especially with spices and liquids.
- Electric mixer or whisk – mixes the frosting smoothly and helps combine ingredients evenly.
- Spatula or offset spatula – for spreading the frosting evenly over the cooled bars.
- Cooling rack – to cool bars completely before frosting and slicing.
Flavor Variations & Add-Ins
- Divide the frosting: Add a dash of lemon juice or zest for a citrusy twist that brightens the flavor.
- Mix in dried fruits: Toss in chopped dates or raisins into the batter for extra sweetness and chew.
- Change the nuts: Use chopped pistachios or almonds for a different crunch and flavor profile.
- Spice it up: Add a pinch of ginger or cardamom along with the cinnamon and nutmeg for a warm, spicy kick.
How to Make Carrot Cake Bars
Ingredients You’ll Need:
For the Carrot Cake Bars:
- 2 cups finely grated carrots (about 3 medium carrots)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
- 1/2 cup crushed pineapple, drained (optional, for moisture)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 – 2 cups powdered sugar (adjust to sweetness preference)
- 1 tsp vanilla extract
- 2-3 tbsp milk or cream (to thin out frosting as desired)
Time Needed
This recipe takes about 15 minutes to prepare, 35-40 minutes to bake, plus an hour of chilling time after frosting. So, plan for roughly 1 hour and 50 minutes from start to finish, including cooling and setting time.
Step-by-Step Instructions:
1. Prepare the Baking Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan, then line it with parchment paper or aluminum foil. Leave some extra hanging over the edges so you can easily lift the bars out later.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves. This makes sure your spices and leavening are evenly combined.
3. Combine the Wet Ingredients
In a large bowl, beat the eggs. Add the granulated and brown sugars and beat until slightly fluffy. Then slowly whisk in the oil and vanilla extract, mixing well.
4. Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon until just combined — don’t overmix to keep the bars tender.
5. Add Carrots and Extras
Fold in the grated carrots, chopped nuts, drained crushed pineapple (if using), and shredded coconut (if using). Mix gently until everything is evenly spread through the batter.
6. Bake the Bars
Pour the batter into your prepared pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool Completely
Remove from the oven and place the pan on a wire rack. Let the carrot cake bars cool completely inside the pan — this is important so the frosting doesn’t melt when applied.
8. Make Cream Cheese Frosting
Using an electric mixer, beat the softened cream cheese and butter together until creamy and smooth. Add powdered sugar gradually, about half a cup at a time, beating well. Stir in vanilla extract and add milk or cream one tablespoon at a time to reach a spreadable but thick consistency.
9. Frost the Bars
Once the bars are completely cool, spread the cream cheese frosting evenly over the top using a spatula.
10. Garnish and Chill
Sprinkle some extra chopped nuts over the frosting for a nice finish. Refrigerate the frosted bars for at least 1 hour to let the frosting set before slicing.
11. Serve and Enjoy!
Cut into squares and serve chilled or at room temperature. Enjoy your moist, flavorful carrot cake bars with creamy frosting and a lovely nutty crunch!
Can I Use Frozen Carrots for Carrot Cake Bars?
Yes, you can use frozen grated carrots, but be sure to thaw them fully and squeeze out any excess moisture before adding to the batter. This prevents the bars from becoming too wet or soggy.
How Should I Store Leftover Carrot Cake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting needs to stay chilled. You can also freeze unfrosted bars for up to 2 months and frost them after thawing.
Can I Make These Bars Nut-Free?
Absolutely! Simply omit the nuts or replace them with seeds like sunflower or pumpkin seeds for a nut-free crunch. The bars will still be delicious and moist.
What If I Don’t Have Crushed Pineapple or Coconut?
No worries! These ingredients are optional for extra moisture and flavor. You can leave them out without affecting the basic carrot cake flavor and texture significantly.