Carrot Cake Bars

5 from 1 vote

You have to try my insanely delicious Carrot Cake Bars! They’re easy to make, incredibly moist, perfectly spiced, and topped with fluffy cream cheese frosting!

Prep Time20

Cook Time27

Total Time47

Course: Dessert

Cuisine: American

Keyword: carrot cake, carrot cake bars, carrot cake bars recipe, carrot cake bars with cream cheese frosting, carrot cake dessert, carrot sheet cake, easter dessert, spring dessert

Servings: bars

Author: Alyssa Rivers

Ingredients

Cake

2 ½ cups flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups shredded carrots

Cream Cheese Frosting

½ cup room temperature unsalted butter
6 ounces softened cream cheese
2 teaspoons vanilla extract
3 cups powdered sugar
1 large pinch salt

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 15 x 1 baking sheet (jelly roll pan) with nonstick cooking spray and set aside.
Whisk together 2 ½ cups flour, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon salt in a medium bowl and set aside.
Add 1 cup vegetable oil, 1 cup packed light brown sugar, and 1 cup granulated sugar to a large bowl and mix until combined. Add 3 large eggs and 2 teaspoons vanilla extract and mix until combined.
Add the flour mixture to the sugar mixture and mix until just combined.
Fold in 2 cups shredded carrots until evenly dispersed in the batter. Pour the batter into the prepared pan and spread it evenly.
Bake for 28-34 minutes, until a toothpick comes out clean from the center. Remove the bars from the oven and let them cool completely.

Frosting

Add ½ cup room temperature unsalted butter and 6 ounces softened cream cheese to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl to ensure it is all incorporated evenly.
Add 3 cups powdered sugar, 2 teaspoons vanilla extract, and 1 large pinch salt to the bowl and beat until smooth.
Spread the frosting evenly over the top of the cooled carrot cake. Cover and store in the refrigerator until you are ready to slice it into bars and serve.

Notes

*If you don't have a 10x15 jelly roll pan, you can make this in an 18x13 sheet pan. Just reduce the baking time by 5ish minutes. They will be thinner but will cook evenly.

Originally Posted March 12, 2021

Updated March 28, 2025

Nutrition

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