Carrot Cake Bars are a delicious twist on the classic carrot cake you know and love, packed with shredded carrots, warm spices like cinnamon and nutmeg, and a soft, moist texture that’s perfect for snacking. They have that lovely blend of sweet and slightly spicy flavors, and they hold together perfectly in bar form, making them easy to grab on the go.
I love making these bars because they’re so simple to prepare, and they always impress friends and family. I usually toss in some chopped walnuts or raisins to add a little extra texture and sweetness. One tip I’ve learned is to let the bars cool completely before frosting them with cream cheese icing — it makes the frosting smooth and keeps everything from getting messy.
These carrot cake bars are my go-to treat for gatherings or afternoon snacks with a cup of tea. I find they’re the perfect size to satisfy a sweet tooth without feeling too heavy, and everyone seems to enjoy that classic carrot cake flavor in a neat, portable package. Plus, they make a great homemade gift when wrapped up nicely!
Key Ingredients & Substitutions
Carrots: Use finely grated carrots for moist bars and even texture. If you want to save time, pre-shredded carrots from the store work well too.
Flour: All-purpose flour gives a nice structure. For a gluten-free option, try a 1:1 gluten-free flour blend.
Spices: Cinnamon and nutmeg add warm flavor. Ginger is optional but gives a subtle zing. Feel free to adjust spices to your taste.
Nuts and Raisins: These add crunch and sweetness but can be left out or swapped for seeds or dried cranberries if preferred.
Cream Cheese Frosting: Softened cream cheese and butter create a smooth frosting. For a lighter version, try Greek yogurt mixed with a bit of honey.
How Can I Make the Batter Without Overmixing?
Overmixing can make carrot bars tough. To avoid this:
- Mix dry and wet ingredients separately first.
- When adding dry to wet, stir gently until just combined.
- Fold in grated carrots and nuts carefully with a spatula.
- Stop mixing as soon as you see no more dry flour streaks.
This keeps the texture tender and moist.
What’s the Best Way to Get Creamy, Smooth Frosting?
Softened cream cheese and butter are key. Here’s how:
- Let both sit at room temperature for about 30 minutes before beating.
- Beat cream cheese and butter together until very smooth.
- Add powdered sugar gradually to control sweetness and thickness.
- Beat well after each addition for an even, creamy topping.
This technique gives a luscious frosting that spreads easily and tastes fresh.
Equipment You’ll Need
- 9×13-inch baking pan – I like using this size for even baking and easy cutting into bars.
- Mixing bowls – You’ll need separate bowls for dry and wet ingredients, making mixing easier.
- Whisk and spatula – A whisk for dry ingredients and a spatula for folding everything together.
- Electric mixer or hand beaters – These help cream the butter and sugars smoothly and quickly.
- Measuring cups and spoons – To measure your ingredients accurately for the best results.
- Parchment paper (optional) – For easier removal and cleanup, especially if you want neat edges.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for chopped almonds or leave nuts out for a nut-free version.
- Mix in shredded coconut for extra flavor and chewy texture.
- Add a splash of orange zest to the batter for a bright, citrusy twist.
- Use cream cheese frosting with a hint of lemon juice or vanilla for different flavor profiles.
How to Make Carrot Cake Bars
Ingredients You’ll Need:
For the Bars:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Then, allow the bars to cool completely before frosting and serving. Overall, expect around 1 hour including cooling and frosting time.
Step-by-Step Instructions:
1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger until everything is well combined. Set this bowl aside for later.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar. Mix them until the mixture becomes light and fluffy, about 3 to 4 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time into the butter and sugar mixture, beating well after each egg. Then, mix in the vanilla extract until blended.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until just combined—be careful not to overmix to keep the bars tender.
6. Fold in Carrots, Nuts, and Raisins:
Carefully fold in the grated carrots. If you like, add chopped walnuts or pecans and raisins for extra texture and sweetness.
7. Bake the Bars:
Spread the batter evenly into your prepared baking pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Bars:
Let the bars cool completely in the pan on a wire rack. This step is important before adding the frosting so it doesn’t melt.
9. Make the Cream Cheese Frosting:
While the bars cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating as you go, until the frosting reaches your preferred sweetness and thickness. Stir in the vanilla extract.
10. Frost and Serve:
Once cooled, spread the cream cheese frosting evenly over the top of the bars. Cut into squares or bars and enjoy! Store any leftovers in the refrigerator to keep the frosting fresh.
Can I Use Frozen Carrots in This Recipe?
Yes, you can! Just make sure to thaw and drain any excess moisture from the frozen carrots before adding them to the batter to avoid soggy bars.
How Should I Store Leftover Carrot Cake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. This keeps the cream cheese frosting fresh and prevents the bars from drying out.
Can I Make These Bars Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure the blend contains xanthan gum or another binder for best results.
Is It Possible to Skip the Frosting?
Yes! The bars are delicious on their own. If you want to keep them a bit healthier or simpler, you can dust the bars with powdered sugar instead of the cream cheese frosting.
