Carrot cake bars are a soft, spiced, and frosted treat that captures the essence of classic carrot cake in an easy-to-enjoy bar form. These moist bars are perfect for snacking, brunch spreads, or casual celebrations.
With rich cream cheese frosting and a warmly spiced crumb, carrot cake bars are a delicious way to savor springtime flavors or enjoy a cozy dessert any time of year.
What You’ll Need for These Irresistible Carrot Cake Bars
- Shredded carrots – Freshly grated for unbeatable moisture and authentic texture.
- Butter – Brings richness and keeps the bars soft without greasiness.
- Sugar & brown sugar – A blend adds both sweetness and a subtle molasses depth.
- Eggs – Bind the batter and give the bars their soft, cakey structure.
- All-purpose flour – A sturdy base that holds everything together just right.
- Warm spices (cinnamon, ginger, nutmeg) – Essential for that nostalgic carrot cake flavor.
- Cream cheese – Tangy and smooth, the star of the classic frosting.
- Powdered sugar – Helps form a silky-sweet frosting that spreads beautifully.
How to Make Them: From Scratch to Swoon-Worthy
Start by whisking your dry ingredients—flour, spices, baking soda, baking powder, and salt. In another bowl, cream together the butter, sugar, and brown sugar until fluffy. Beat in the eggs and vanilla.
Gradually add the dry ingredients into the wet, mixing gently to avoid overworking the batter. Stir in the freshly grated carrots until just combined.
Spread the batter into a prepared pan and bake until the center is set and a toothpick comes out clean. Once cool, slather the bars with rich cream cheese frosting and cut them into 16 even squares. Add a decorative touch with carrot designs if you like!
Pro Tips & Delicious Variations
To make the most of your carrot cake bars, always use freshly grated carrots rather than pre-shredded—they’re far more moist and flavorful. If you’re feeling adventurous, mix chopped walnuts or pecans directly into the batter for added crunch, or scatter them on top for a rustic look.
Want a fruity twist? Toss in a handful of raisins. For a healthier version, try swapping the butter with applesauce, which keeps the bars tender while cutting down on fat. You can even use gluten-free flour without sacrificing taste or texture.
Storing Carrot Cake Bars Like a Pro
Store any leftover carrot cake bars in an airtight container in the fridge for up to five days—they stay moist and delicious! If stacking, place parchment paper between layers to keep the frosting intact.
They also freeze beautifully. Wrap each bar individually and freeze in a single layer before transferring to a freezer bag. Thaw overnight in the fridge or at room temperature for a few hours before enjoying.
Carrot Cake Bars with Cream Cheese Frosting
Ingredients
For the cake:
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 cup finely shredded carrots
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 3 large eggs
- 1 teaspoon baking powder
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
For the cream cheese frosting:
- 4 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Green and orange food coloring optional
Instructions
- Preheat your oven to 350°F and prepare an 8×8-inch baking dish by lining it with parchment paper or coating it with nonstick spray. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and ginger until evenly mixed. In another bowl, cream the softened butter with both sugars using medium speed until the texture becomes light and fluffy. Beat in the eggs and vanilla extract just until incorporated. Blend in half of the dry mixture, then add the remaining half and continue mixing until no streaks of flour remain—avoid overmixing. Fold in the shredded carrots gently. Transfer the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes, then move to a wire rack to cool completely before frosting.
- To prepare the frosting, combine the softened cream cheese, butter, and vanilla in a medium bowl and beat on medium speed until creamy. Gradually incorporate the powdered sugar, one cup at a time, mixing well between additions until a smooth consistency is achieved. For decorative frosting, divide about ½ cup of the finished frosting into two bowls and tint one with orange and the other with green food coloring. Stir each until fully colored, then transfer to piping bags or zip-top bags with corners trimmed.
- Evenly spread the remaining frosting over the cooled cake surface. Slice into 16 bars. Use the colored frosting to pipe carrot designs onto each piece, creating a whimsical presentation.
