Name: Carrot Cake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups grated carrots; 1 1/2 cups all-purpose flour (or almond flour for gluten-free); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup coconut sugar (or brown sugar); 1/2 cup maple syrup (or honey); 1/2 cup vegetable oil (or melted coconut oil); 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

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These soft and spiced carrot cake bars are a delightful treat, perfect for satisfying your sweet tooth. Packed with grated carrots, warm spices, and topped with a creamy layer of cream cheese frosting, these bars are sure to become a favorite for any occasion. Whether you're looking for a quick dessert or a sweet snack, this recipe has got you covered all year round.

Carrot Cake Bars

Ingredients

2 cups grated carrots

1 ½ cups all-purpose flour (or almond flour for gluten-free)

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup coconut sugar (or brown sugar)

½ cup maple syrup (or honey)

½ cup vegetable oil (or melted coconut oil)

3 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, whisk together the coconut sugar, maple syrup, oil, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the grated carrots and chopped walnuts or pecans (if using).

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the bars are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Allow the carrot cake bars to cool completely before frosting them with the cream cheese frosting.

Cut into squares and serve.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 12 bars

Calories per Serving: 250 kcal

Variations

For a gluten-free option, substitute the all-purpose flour with almond flour.

If you’re not a fan of nuts, feel free to skip the walnuts or pecans. You can even add raisins for a different twist!

For a healthier option, I like to use coconut sugar and maple syrup as sweeteners, but you can easily swap these for regular brown sugar and honey.

If you prefer a dairy-free version, you can use dairy-free cream cheese and butter alternatives for the frosting.

Storage/Reheating

To store, keep the carrot cake bars in an airtight container at room temperature for up to 3-4 days. For longer storage, place them in the fridge, where they will last up to a week.

If you have leftover frosting, store it separately in the fridge for up to a week and reapply it when you’re ready to serve the bars again.

For reheating, I like to warm them gently in the microwave for about 10-15 seconds to enjoy them soft and fresh.

FAQs

Can I make these bars ahead of time?

Yes! These carrot cake bars actually taste even better the next day once the flavors have had time to meld together. I often make them the day before and store them in an airtight container.

Can I use a different kind of sweetener?

Absolutely! If you prefer to use a different sweetener, feel free to substitute the coconut sugar and maple syrup with brown sugar and honey, or any other sweetener of your choice. Just be sure to adjust the quantities based on the sweetness level you prefer.

Can I freeze carrot cake bars?

Yes! These bars freeze really well. Just be sure to wrap them tightly in plastic wrap or aluminum foil and store them in a freezer-safe container. They can last in the freezer for up to 2-3 months. When you're ready to enjoy them, let them thaw at room temperature.

How do I know when the bars are done baking?

The best way to test if your bars are done is by inserting a toothpick into the center of the cake. If it comes out clean (or with just a few crumbs), the bars are ready to come out of the oven.

Can I make these bars without frosting?

While the cream cheese frosting adds a deliciously smooth contrast to the spiced carrot cake, you can definitely enjoy these bars without it. They're already so flavorful on their own!

Conclusion

I absolutely love these carrot cake bars – they’re easy to make, flavorful, and perfect for any occasion. The combination of warm spices and cream cheese frosting makes them irresistible. Whether you’re baking them for a holiday, a family gathering, or just a cozy treat, I guarantee these will become a new favorite. Plus, they’re so versatile – you can adjust the ingredients to fit your preferences. Happy baking!

Recipe:

Carrot Cake Bars

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 bars
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk together the coconut sugar, maple syrup, oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the grated carrots and chopped walnuts or pecans (if using).
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the bars are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Allow the carrot cake bars to cool completely before frosting them with the cream cheese frosting.
Cut into squares and serve.

Notes

For a gluten-free option, substitute the all-purpose flour with almond flour.

If you’re not a fan of nuts, feel free to skip the walnuts or pecans. You can even add raisins for a different twist!

For a healthier option, you can swap coconut sugar and maple syrup for regular brown sugar and honey.

If you prefer a dairy-free version, use dairy-free cream cheese and butter alternatives for the frosting.

To store, keep the carrot cake bars in an airtight container at room temperature for up to 3-4 days. For longer storage, place them in the fridge, where they will last up to a week.

If you have leftover frosting, store it separately in the fridge for up to a week and reapply it when you’re ready to serve the bars again.

These bars freeze well for up to 2-3 months. Let them thaw at room temperature before serving.