If you’re a fan of classic carrot cake but want an easier, more portable version, these Carrot Cake Bars are the perfect solution! Packed with warm spices, shredded carrots, and a luscious cream cheese frosting, these bars are a must-try dessert for any occasion. Whether you’re baking for a family gathering, holiday treat, or just craving something sweet, this easy carrot cake bars recipe will become your new favorite!

Why You’ll Love These Carrot Cake Bars

• Moist and flavorful: Made with brown sugar, spices, and shredded carrots.
• Easy to make: No layers, no fuss—just mix, bake, and frost!
• Perfectly spiced: Cinnamon, ginger, and nutmeg create the ultimate cozy flavor.
• Cream cheese frosting: A rich and tangy topping that perfectly complements the bars.
• Great for any occasion: Perfect for Easter, fall gatherings, or an everyday treat.

Ingredients for Carrot Cake Bars

For the Bars:

• ¾ cup (172g) unsalted butter, melted and slightly cooled
• ½ cup (107g) packed brown sugar (light or dark)
• ½ cup (100g) granulated sugar
• 1 large egg + 1 egg yolk
• 1½ teaspoons pure vanilla extract
• 1⅓ cup (170g) all-purpose flour, spooned and leveled
• 2½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 scant teaspoon baking powder
• 1 cup (100g) shredded carrots, loosely measured (not packed)
• ½ cup (65g) finely chopped toasted pecans

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 tablespoons (57g) unsalted butter, softened
• 1½ cups (187g) powdered sugar
• ½ teaspoon pure vanilla extract
• Finely chopped toasted pecans (optional garnish)

How to Make Carrot Cake Bars

Step 1: Prepare the Oven & Pan

Preheat oven to 350°F (175°C) and position the rack in the center. Line a 9×9-inch square metal pan with parchment paper or foil and lightly grease it.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for one full minute until well combined. Add the egg, egg yolk, and vanilla extract, then whisk again until smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, and baking powder.

Step 4: Mix the Batter

Gradually add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix. Using a spatula, fold in the shredded carrots and chopped pecans.

Step 5: Bake the Bars

Spread the batter evenly into the prepared baking pan. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. The bars will rise slightly but remain flat. Let them cool completely in the pan on a wire rack.

Step 6: Prepare the Cream Cheese Frosting

Using a hand or stand mixer with a paddle attachment, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract and mix until creamy. If the frosting is too soft, chill it in the refrigerator for 20 minutes.

Step 7: Frost and Serve

Spread or pipe the frosting over the cooled bars. Garnish with chopped toasted pecans, if desired. For a neat presentation, cut the bars first, then drizzle or pipe the frosting in a zigzag pattern.

Storage & Serving Tips

• Refrigerate the bars and bring them to room temperature one hour before serving.
• Store in an airtight container in the fridge for up to 5 days.
• Freeze unfrosted bars for up to 3 months; thaw before frosting.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots work best because they provide moisture, while pre-shredded carrots can be dry.

Can I add raisins or coconut?

Absolutely! Add ¼ cup of raisins or shredded coconut for extra texture and flavor.

How do I make this recipe gluten-free?

Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version.

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