The Best Carrot Cake Bars

The Best Carrot Cake Bars

Moist, perfectly spiced, and topped with a rich cream cheese frosting—these Carrot Cake Bars deliver all the flavor of classic carrot cake in a simple, shareable form.

Made with pantry staples and naturally sweetened with applesauce, they’re soft, tender, and incredibly easy to make.

Whether you need a quick dessert for Easter, a treat for a gathering, or just a way to use up extra carrots, this recipe is a must-try.

Enjoy all the goodness of carrot cake without the hassle of layering and frosting a full cake!

For the Carrot Cake Bars

• Flour – You can use all-purpose flour, whole wheat flour, or a gluten-free blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
• Cinnamon, Ginger & Nutmeg – These warm spices give the bars that classic carrot cake flavor.
• Baking Soda – Helps the bars rise and stay soft.
• Salt – Enhances the overall flavor.
• Eggs – Adds structure and moisture to the batter.
• Granulated Sugar – Sweetens the bars while keeping them tender.
• Unsweetened Applesauce – A healthier swap that adds moisture and natural sweetness.
• Canola or Vegetable Oil – Keeps the bars rich and soft.
• Vanilla Extract – Adds depth of flavor.
• Carrots – The star ingredient! Freshly grated for the best texture and moisture.

For the Cream Cheese Frosting

• Butter – Softened for a smooth and creamy texture.
• Cream Cheese – Full-fat for a rich, classic frosting.
• Salt – A tiny pinch enhances the sweetness.
• Vanilla Extract – Adds a hint of warmth to the frosting.
• Powdered Sugar – Sweetens the frosting and makes it light and fluffy.

Carrot Cake Bars

Moist, perfectly spiced, and topped with a rich cream cheese frosting—these Carrot Cake Bars deliver all the flavor of classic carrot cake in an easy-to-make, shareable form.

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Course: Dessert

Cuisine: American

Keyword: Carrot Cake Bars

Prep Time: 20 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 43 minutes minutes

Servings: 16 bars

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Ingredients 

For the Bars:

• 1 cup (125g) all-purpose flour (or whole wheat; for gluten-free, use 1 cup Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure for Measure Flour)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ¼ tsp salt
• 2 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 6 tbsp (91g) unsweetened applesauce
• ¼ cup (60ml) canola or vegetable oil
• ½ tsp vanilla extract
• 7 oz (198g / 1¾ cups) grated and peeled carrots

For the Cream Cheese Frosting:

• ⅓ cup (75g) unsalted butter, softened
• 8 oz (250g) full-fat cream cheese, room temperature
• 1/16 tsp salt
• ¼ tsp vanilla extract
• 1 cup (120g) powdered sugar

 

Instructions

Make the Cake:

1. Preheat the oven to 350°F (175°C). Line an 8”x8” (23x23 cm) pan with parchment paper.
2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, whisk eggs, then mix in sugar, applesauce, oil, and vanilla until well combined.
4. Gradually stir the dry ingredients into the wet mixture until just combined.
5. Fold in the grated carrots, mixing only until incorporated.
6. Pour batter into the prepared pan and bake for 23 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely on a wire rack (about 70 minutes) before frosting.

Make the Frosting:

1. Beat butter and cream cheese with an electric mixer until smooth.
2. Mix in salt and vanilla extract. Gradually add powdered sugar (½ cup at a time) and beat until light and fluffy.

 

Assemble & Serve:

1. Spread frosting evenly over the cooled cake.
2. Cut into 16 bars and garnish with pecans or festive decorations if desired.
3. Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.

 

Notes:

• A food processor with a grater attachment makes quick work of shredding the carrots.
• Cake base adapted from Smitten Kitchen’s carrot cake recipe.

 

Nutrition

Calories: 189kcal | Carbohydrates: 33.25g | Protein: 2.7g | Fat: 12.8g | Saturated Fat: 7.4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 14mg | Potassium: 42mg | Fiber: 0.125g | Sugar: 11.25g | Vitamin A: 4265IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 0.5mg

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Common Questions About Carrot Cake Bars

1. Can I make these bars ahead of time?
   Yes! Bake them in advance, let them cool completely, then store them at room temperature for up to two days. For best results, frost just before serving to keep them fresh.
2. Can I freeze Carrot Cake Bars?
   Absolutely! Once cooled, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and frost before serving.
3. How do I store leftovers?
   Keep leftovers in an airtight container in the fridge for up to 5 days. The frosting stays fresh, and the bars remain soft and moist!
4. Can I add nuts or raisins?
   Yes! Stir in chopped pecans, walnuts, or raisins for extra texture and flavor. Just fold them into the batter before baking—about ½ cup should do the trick.
5. How do I make sure the bars stay moist?
   Avoid overbaking! Check for doneness at 20 minutes by inserting a toothpick in the center—it should come out with a few moist crumbs (not wet batter). Also, using freshly grated carrots helps keep the bars super moist!