Carrot Cake Bars That Taste Like Classic Carrot Cake
When I’m craving the flavor of carrot cake with rich, creamy cream cheese frosting but can’t be bothered with fussing with a cake, I make these Carrot Cake Bars. They’re easy, moist, and full of authentic carrot cake flavor.
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These Carrot Cake Bars are soft, warmly spiced, and topped with a thick layer of classic cream cheese frosting. They deliver everything you love about carrot cake, but in an easy bar form that’s made for slicing, sharing, and serving without any extra fuss.
If carrot cake is your go-to but you don’t feel like dealing with layers or decorating, these bars are the answer. They bake up tender and moist, with just the right balance of spice, and the frosting adds that signature tangy-sweet finish that makes each bite feel complete. Simple to make, but never boring.
Perfect for holidays, potlucks, or anytime you need a dependable dessert that feeds a crowd, these bars slice cleanly, travel well, and taste even better once they’ve had time to chill. It’s the kind of recipe you can count on when you want something nostalgic, comforting, and polished all at once. And, you can freeze them! A double win!
Ingredients
For the Cake
- Cooking spray – Use a generous coating so the bars release cleanly after baking.
- All-purpose flour – No sifting needed.
- Ground cinnamon – This is the primary spice. It gives classic carrot cake warmth without overpowering. Use fresh spices! Cinnamon in particular, goes stale really quickly.
- Baking powder – Check the expiration date or the bars won’t rise properly.
- Kosher salt
- Vegetable oil – Canola or avocado oil works too. Don’t use olive oil—it’ll overpower the spices.
- Granulated sugar
- Large eggs – Use large eggs at room temperature so they emulsify smoothly into the batter.
- Grated carrot – Grate them yourself using the large holes on a box grater or with your rotary grater. Pre-shredded carrots are too dry and won’t give the same moisture.
For the Frosting
- Cream cheese – Use full-fat cream cheese, softened to room temperature so it whips smoothly.
- Unsalted butter – Must be room temperature or the frosting will be lumpy.
- Confectioners’ sugar – Sift it to prevent lumps in the frosting.
- Vanilla extract – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.
- Pecans – Toast them in a dry pan for 3-4 minutes until golden. Don’t skip this step; raw pecans taste bitter and lack crunch. Just don’t walk away! I can’t tell you the number of times I’ve burned nuts while trying to toast them. Pro tip – as soon as they’re golden brown and toasty, remove them from the skillet so they stop cooking.
How to Make Carrot Cake Bars
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F. Coat a 9-by-13-inch baking dish generously with cooking spray and set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, and kosher salt until evenly combined. Set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, until the mixture is thick and creamy. Add the grated carrots and mix just until evenly incorporated.
Using a spatula, fold the dry ingredients into the wet mixture by hand, mixing gently just until no streaks of flour remain. Do not overmix. Pour the batter into the prepared baking dish and smooth the top evenly.
Bake for 35 to 40 minutes, until the edges pull away from the pan and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the baking dish before frosting.
To make the frosting, whip the cream cheese and butter together in a stand mixer fitted with the whisk attachment until smooth and well combined, about 2 minutes. Add the confectioners’ sugar ½ cup at a time, beating on medium-low speed until thick, light, and fluffy. Stir in the vanilla extract until fully incorporated. Spread the frosting evenly over the cooled cake using an offset spatula, then sprinkle the toasted chopped pecans evenly over the top.
Cut the cake into thirds lengthwise and quarters crosswise to make 12 bars. Lift the bars out with an offset spatula and transfer to a serving platter.
Chef Jenn’s Recipe Notes
- My favorite way to shred carrots is with a rotary cheese grater, or you can use a box grater. I made these bars once after chopping the carrots in a food processor and the carrots didn’t fully soften. I recommend grating or shredding your carrots for this recipe.
- To make the best frosting, your cream cheese should be super soft. Not melted, but very easily spreadable. I sometimes pop it into the microwave for 10 second intervals to soften it fully.
- For cleaner slices, chill the bars for 30 minutes before cutting or even fully freeze them.
Serving Suggestions
Serve Carrot Cake Bars slightly chilled or at room temperature. They’re perfect on their own or paired with coffee, tea, or a glass of cold milk. For holidays, these bars are a great alternative to traditional carrot cake. I also love serving them with a spring brunch spread of Corned Beef Fritters, a great breakfast hash, and my favorite scrambled eggs.
Storage
Store Carrot Cake Bars in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 10 to 15 minutes before serving for the best texture.
Carrot Cake Bars
Ingredients
For the Cake
- cooking spray
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups grated carrot
For the Frosting
- 8 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 2 cups confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- 1 cup pecans toasted and chopped
Instructions
- Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with cooking spray.
- Whisk together the flour, cinnamon, baking powder, and salt in a large bowl.
- Beat the oil and sugar in a stand mixer with the paddle attachment until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating until thick and creamy, then mix in the carrots and mix on low speed until blended, scraping down the sides as needed.
- Fold in the dry ingredients and mix on low until incorporated.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool completely in the pan.
For the frosting:
- Whip the cream cheese and butter until smooth with a hand mixer or in the bowl of your stand mixer with the paddle attachment, about 5 minutes.. Add the confectioners’ sugar gradually, then mix in the vanilla and mix on medium until well blended. Scrape down the sides as needed.
- Spread the frosting over the cooled cake and sprinkle with pecans.
- Slice into 12 bars and serve.
Notes
Chef Jenn’s Recipe Notes
- My favorite way to shred carrots is with a rotary cheese grater, or you can use a box grater. I made these bars once after chopping the carrots in a food processor and the carrots didn’t fully soften. I recommend grating or shredding your carrots for this recipe.
- To make the best frosting, your cream cheese should be super soft. Not melted, but very easily spreadable. I sometimes pop it into the microwave for 10 second intervals to soften it fully.
- For cleaner slices, chill the bars for 30 minutes before cutting or even fully freeze them.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
