These carrot cake bars are moist and tender with warm notes of cinnamon, brown sugar and vanilla. A thick cream cheese frosting finishes them perfectly. Baked in a 10×15″ jelly roll pan, this simple recipe is easy to make and serves a crowd.
If you need an easy dessert for Easter, spring gatherings or any potluck, these carrot cake bars are an excellent choice. The texture is moist and slightly springy, and the flavor is classic carrot cake. You can fold in drained crushed pineapple, raisins or chopped walnuts if you like, but don’t skip the cream cheese frosting — it’s essential.
Compared with making a layered carrot cake, these bars are much simpler. Baked in a 15×10 (10×15 inch) pan, the recipe yields about 20 squares. If you like sheet-pan cakes, try other bar-style recipes in the same format for variety.
Making Carrot Cake Bars
Below is a concise overview of the steps. Exact ingredient amounts and full instructions appear in the recipe block.
- Prep: Preheat the oven and prepare a 10×15 inch jelly roll pan by lightly greasing it and dusting with flour.
- Whisk the dry ingredients: Combine all-purpose flour with cinnamon, nutmeg, cloves, baking soda and salt.
- Mix the wet ingredients: Whisk the eggs, then whisk in vegetable oil, brown sugar, granulated sugar, vanilla and sour cream until smooth.
- Add carrots and pineapple: Stir finely shredded carrots and well-drained crushed pineapple into the wet mixture. Finely shredded carrots work best because the bake time is relatively short.
- Combine: Fold the dry ingredients into the wet ingredients by hand, mixing gently until no streaks of flour remain.
- Optional mix-ins: Fold in either chopped walnuts or raisins if desired. Using both can make slicing the bars more difficult.
- Bake: Spread the batter evenly in the prepared pan. Bake for about 25–30 minutes, until the top looks set, the edges pull away slightly and a toothpick comes out clean or with a few moist crumbs.
Once the bars are baked and cooled, spread a thick layer of cream cheese frosting over the top. Use full-fat, brick-style cream cheese (not spreadable or reduced fat) for the best texture and flavor. After frosting, sift a little cinnamon or nutmeg over the top or sprinkle chopped walnuts for visual appeal, if you like.
Recipe Tip
Chill the baked bars in the refrigerator for about 20 minutes before frosting. Cooling helps reduce crumbs mixing into the frosting and makes spreading easier.
These carrot cake bars are straightforward and great for feeding a group. The cake is flavorful and moist, and the ratio of tangy cream cheese frosting to cake is delicious. They’re ideal for Easter or any springtime gathering.
For other carrot-inspired bakes, try carrot cupcakes, carrot banana bread or carrot cake muffins.
Carrot Cake Bars
Equipment
- 10×15 inch (25×38 cm) jelly roll pan
Ingredients
Carrot Cake Bars
- 2 cups all-purpose flour (250 g)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil (180 ml)
- 1 cup brown sugar (210 g), light or dark
- 1/2 cup granulated sugar (100 g)
- 1/4 cup sour cream (60 ml) or plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1/2 cup crushed pineapple, drained (about 100 g) — optional, in juice not syrup
- 1/2 cup chopped walnuts — optional
- 1/2 cup raisins — optional
Cream Cheese Frosting
- 1/2 cup unsalted butter (112 g), softened
- 8 ounce cream cheese (226 g), full-fat brick style
- 3–4 cups sifted powdered sugar (330–440 g)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1–3 tablespoons whipping cream or heavy cream, as needed
Instructions
Carrot Cake Bars
- Preheat the oven to 350°F (180°C). Lightly grease a 10×15 inch jelly roll pan and dust with flour.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda and salt.
- In a large bowl, whisk the eggs, then whisk in the oil, brown sugar, granulated sugar, vanilla and sour cream until smooth and lump-free.
- Stir in the drained crushed pineapple (if using) and the finely shredded carrots.
- Fold the dry mixture into the wet ingredients gently, stopping when no flour streaks remain.
- Fold in raisins or chopped walnuts if desired.
- Pour the batter into the prepared pan and smooth into an even layer.
- Bake 25–30 minutes, until the top is set, the edges pull away slightly and a toothpick comes out clean or with a few moist crumbs. Cool completely before frosting.
Cream Cheese Frosting
- Beat the butter until smooth. Add cubed cream cheese and beat until just combined.
- Add 2 cups sifted powdered sugar, vanilla and salt and mix on low until combined.
- Add remaining powdered sugar 1/2 cup at a time, alternating with a tablespoon of cream as needed, until you reach the desired sweetness and spreadable consistency.
- Chill the cooled bars for about 20 minutes to reduce crumbs, then frost with a flat knife. Optional: sift a little cinnamon or nutmeg on top or sprinkle chopped walnuts.
Notes
- Carrots: Finely shred carrots for best texture; pre-shredded bagged carrots are often too coarse.
- Crushed pineapple: Crushed pineapple blends into the batter more than chunks and helps keep the bars moist.
- Raisins & walnuts: Use either raisins or walnuts for easier slicing; using both can make cutting neat squares more difficult.
- Cream cheese: Use full-fat brick-style cream cheese — not spreadable or reduced-fat varieties.
- Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
- Nutrition: Nutrition values are estimates per bar, assuming 20 equal bars.