Craving the warm, spiced comfort of carrot cake but don’t feel like layering and frosting a whole cake? These Carrot Cake Bars are your answer. They deliver all the cozy flavor of the classic dessert in a super simple, snackable format. Think soft, cinnamon-kissed cake packed with finely grated carrots and finished with a tangy vanilla cream cheese frosting.
Perfect for spring brunches, potlucks, Easter baskets, or just a sweet treat with afternoon tea.
Why I Love This Recipe
These bars are quick to whip up, require only one bowl for the wet ingredients, and are completely fuss-free. No need to level cake layers or break out a stand mixer. Plus, the ingredient list is pantry-friendly—nothing fancy, just pure spiced comfort.
They’re also easy to scale or freeze and make an ideal treat for both carrot cake lovers and those just testing the waters.
🧾 Ingredients You’ll Need
For the Bars:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1 cup finely grated carrots
For the Frosting:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
🔄 Ingredient Notes & Substitutions
- Grated carrots: Use the small holes on a box grater for a soft texture that melts into the bars.
- Oil: Any neutral oil works here—canola or avocado oil are great options.
- Add-ins? Try mixing in ½ cup of chopped walnuts, raisins, or shredded coconut for a twist.
👩🍳 How to Make Carrot Cake Bars
Step 1: Preheat
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the granulated sugar, brown sugar, eggs, and oil until smooth. Stir in grated carrots.
Step 4: Combine and Bake
Fold the dry ingredients into the wet until just combined. Pour into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely in the pan.
Step 5: Frost
In a bowl, beat softened cream cheese, powdered sugar, and vanilla until fluffy. Spread over the cooled bars. Chill slightly for easier slicing.
🌟 Tips for Success
- Don’t overmix once you combine the wet and dry—this keeps the bars tender.
- Cool completely before frosting to avoid melting the topping.
- Use full-fat cream cheese for the best flavor and texture.
🍽️ Serving Ideas
These bars shine on their own but pair perfectly with:
- A hot cup of chai or coffee
- A fruit salad for brunch
- A drizzle of caramel sauce for dessert presentation
Want to build a dessert spread? Add these sweet bites:
- These Easy Pumpkin Spice Muffins
- These Chocolate Chip Cookie Bites
- This Pumpkin Delight Dessert
- These Caramel Apple Pie Cookies
🧊 Storage & Make-Ahead Tips
- Refrigerator: Store frosted bars in an airtight container for up to 5 days.
- Freezer: Unfrosted bars can be frozen for up to 2 months. Thaw and frost before serving.
- Make ahead: Bake the bars a day in advance and frost the next day for best results.
Final Thoughts
These Carrot Cake Bars are the low-effort, high-reward dessert your spring menu needs. All the flavor of classic carrot cake—none of the fuss. Whether you serve them chilled, at room temp, or right out of the fridge with a cup of tea, they’re sure to disappear fast.
Tried this recipe? Leave a comment and tag @chefmaniac—we’d love to see your bars in action! And don’t forget to subscribe for more dessert bars, cozy bakes, and crowd-pleasing treats.
Leave a Reply