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Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly! The incredible taste of your favorite carrot cake but in bar form! Looking for a quick treat? Make sure to try my5 Minute Fantasy Bar andChocolate Chip Cookie Cheesecake Bars too!
Carrot Cake Bars
I have been craving, CRAVING like mad, my Nana’s To Die For Carrot Cake. But I didn’t want to make a cake (I’ve been feeling lazy), so I made bars instead. Absolutely a good call you guys.
So much easier with all the amazing flavor. Winning!
What Size Pan for Carrot Cake Bars?
My Nana used to always make her cake in a 9×13 baking dish. I took it one step further and made it in a 10 x 15 jelly roll pan. The bars take a little less time to bake and slathering the frosting on top is a breeze.
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I won’t even tell you how many little fingers came in for a taste at this stage.
Can Carrot Cake Bars Be Made Into A Layered Cake?
Yes! This recipe is the same one I use in my famous Carrot Cake recipe. It’s the carrot cake with pineapple that will have everyone asking for the recipe. The directions for baking are just a little bit different. So, if you prefer, you can absolutely turn these bars into a layered cake.
What Kind Of Frosting Goes on Carrot Cake?
I say the answer to that question is unequivocally cream cheese frosting. This cream cheese frosting that I used on these bars is my favorite. It’s super simple, fabulously rich, and utterly delicious.
It goes perfectly on these carrot cake bars.
Once you get that frosting spread you can leave it as is or dump on some sprinkles or even make little carrots for the top…
My boys think I’m extra-special when I do stuff like this. You can also find those candy carrots that come out around Easter and pop them on top for decoration if you like.
These carrot cake bars are perfectly sweet and so incredibly moist, you won’t believe how quickly they disappear. This recipemakes so many bars, but somehow, it’s just never enough.
When you don’t want to mess around with a layered cake but you’re craving carrot cake – make these bars instead!
Try these other great carrot recipes!
- To Die For Carrot Cake
- Carrot Apple Zucchini Bread
- Zucchini Carrot Oatmeal Cookies
- 5 Minute Rainbow Carrot Pecan Salad
How To Make Carrot Cake Bars
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4.85 from 38 votes
Carrot Cake Bars with Cream Cheese Frosting
The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!
Course Dessert
Cuisine American
Keyword carrot cake, carrot cake bars
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 36 bars
Calories 221kcal
Author Trish - Mom On Timeout
Ingredients
Cake:
One
- 1¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups sugar
- 3 eggs
Two
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Three
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts optional
- 1 tsp vanilla
- 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
- ½ c butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 lb powdered sugar
Instructions
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Spread on top of the cooled cake bars and serve.
Store leftovers in an airtight container, in the refrigerator, for up to 3 days.
Video
Notes
I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two.
Nutrition
Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1380IU | Vitamin C: 2.1mg | Calcium: 29mg | Iron: 0.7mg
Originally published March 24, 2015, updated March 28, 2019.
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