Carrot Cake Bars are a fun twist on the classic carrot cake, but easier to eat and perfect for sharing. They’re packed with shredded carrots, warm spices like cinnamon and nutmeg, and often studded with crunchy nuts or sweet raisins. The texture is soft and moist with a lightly crumbly top, and they usually have a creamy cream cheese frosting that makes every bite a little bit dreamy.
I love making these bars when I want a quick sweet treat that feels homemade but doesn’t take forever to pull together. They bake all in one pan, which means less mess and more time to relax or hang out with friends. Plus, I always find that the flavors get even better the next day, so I like to make them ahead and let them sit.
These bars are great for parties, potlucks, or just a cozy afternoon snack with a cup of tea or coffee. I especially enjoy cutting them into small squares so I can grab a little pick-me-up whenever I need it without feeling too guilty. They’re one of those treats that everyone seems to love, and it’s always fun to hear people say they taste just like carrot cake but way easier to eat!
Key Ingredients & Substitutions
Carrots: Grate finely for moist, tender bars. Fresh is best, but frozen thawed and squeezed dry works in a pinch.
Spices: Cinnamon, nutmeg, and ginger give warmth and depth. If you don’t have all, cinnamon alone still tastes great.
Sugars: Using both granulated and brown sugar balances sweetness and moisture. You can swap brown sugar with coconut sugar if needed.
Oil: Vegetable oil keeps the bars moist and soft. For a lighter option, try applesauce (half the amount) but expect a denser texture.
Walnuts: Add crunch and flavor. Pecans or almonds work well too, or omit for nut-free bars.
Cream Cheese Frosting: Softened cream cheese and butter blend smooth and creamy. Make sure both are room temp to avoid lumps.
How Do I Get Moist, Tender Carrot Cake Bars Without Overmixing?
Overmixing can make the bars tough. Here’s how to avoid it:
- Mix dry and wet ingredients just until combined.
- Gently fold in grated carrots and nuts; don’t stir vigorously.
- Use a spatula to scrape the bowl sides and bottom for even mixing.
- Spread batter evenly in the pan without pressing down too hard.
Taking these steps helps keep your bars light, tender, and moist every time.
Equipment You’ll Need
- 8×8-inch baking pan – I like it because it’s perfect for even baking and easy to handle with parchment overhang.
- Mixing bowls – one large for wet ingredients and one medium for dry, making it simple to organize ingredients.
- Whisk or electric mixer – helps blend sugars and oils smoothly; electric mixer makes it faster.
- Grater – to finely shred carrots, ensuring the bars stay moist and tender.
- Spatula – for folding in carrots and nuts gently without overmixing.
- Cooling rack – to cool the bars completely before frosting, preventing melting or sliding.
Flavor Variations & Add-Ins
- Different nuts: Use pecans or chopped almonds instead of walnuts for a different crunch.
- Frosting options: Swap cream cheese frosting for a lemon glaze or vanilla buttercream for a sweeter touch.
- Extra fruits: Add crushed pineapple or raisins for more moisture and sweetness.
- Spice blends: Incorporate allspice or cardamom for a unique flavor twist.
How to Make Carrot Cake Bars?
Ingredients You’ll Need:
For the Carrot Cake Bars:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup chopped walnuts (plus extra for garnish)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Drizzle (Optional):
- Caramel or brown sugar glaze
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 30 to 35 minutes for baking. Allow extra time for the bars to cool completely before frosting—about 30 minutes—and a few more minutes to frost and garnish. Overall, plan for roughly 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line it with parchment paper. Leave some parchment hanging over the edges to help lift the bars out easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything is well combined. This helps spread the spices evenly throughout the batter.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract to add a lovely flavor.
4. Make the Batter:
Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the bars tender. Fold in the grated carrots and chopped walnuts carefully with a spatula.
5. Bake the Bars:
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. When done, take the pan out and let the bars cool completely in the pan.
6. Make the Cream Cheese Frosting:
While the bars cool, beat the softened cream cheese and butter together in a medium bowl until creamy and smooth. Gradually add the powdered sugar, beating until the frosting becomes light and fluffy. Stir in the vanilla extract.
7. Frost and Garnish:
Spread the cream cheese frosting evenly over the cooled carrot cake bars. If you like, drizzle caramel or brown sugar glaze over the frosting and sprinkle extra chopped walnuts on top for a perfect finishing touch.
8. Serve:
Cut the bars into squares and enjoy! Store any leftovers in an airtight container in the refrigerator to keep them fresh.
Can I Use Frozen Carrots for the Carrot Cake Bars?
Yes, you can use frozen carrots! Just make sure to thaw them completely and squeeze out any excess moisture before grating and folding into the batter to avoid making it too wet.
How Do I Store Leftover Carrot Cake Bars?
Store leftover bars in an airtight container in the refrigerator for up to 4 days. For best texture, bring them to room temperature before serving or warm gently in the microwave.
Can I Make These Bars Nut-Free?
Absolutely! Simply omit the walnuts or swap them for seeds like pumpkin or sunflower seeds if you want some crunch without nuts.
Is It Okay to Use Different Frosting?
Yes! While cream cheese frosting is classic, you can also try lemon glaze, vanilla buttercream, or even a simple dusting of powdered sugar for a lighter option.
