Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly! The incredible taste of your favorite carrot cake but in bar form! Looking for a quick treat? Make sure to try my 5 Minute Fantasy Bar and Chocolate Chip Cookie Cheesecake Bars too!
Carrot Cake Bars
I have been craving, CRAVING like mad, my Nana’s To Die For Carrot Cake. But I didn’t want to make a cake (I’ve been feeling lazy), so I made bars instead. Absolutely a good call you guys.
So much easier with all the amazing flavor. Winning!
What Size Pan for Carrot Cake Bars?
My Nana used to always make her cake in a 9×13 baking dish. I took it one step further and made it in a 10 x 15 jelly roll pan. The bars take a little less time to bake and slathering the frosting on top is a breeze.
I won’t even tell you how many little fingers came in for a taste at this stage.
Can Carrot Cake Bars Be Made Into A Layered Cake?
Yes! This recipe is the same one I use in my famous Carrot Cake recipe. It’s the carrot cake with pineapple that will have everyone asking for the recipe. The directions for baking are just a little bit different. So, if you prefer, you can absolutely turn these bars into a layered cake.
What Kind Of Frosting Goes on Carrot Cake?
I say the answer to that question is unequivocally cream cheese frosting. This cream cheese frosting that I used on these bars is my favorite. It’s super simple, fabulously rich, and utterly delicious.
It goes perfectly on these carrot cake bars.
Once you get that frosting spread you can leave it as is or dump on some sprinkles or even make little carrots for the top…
My boys think I’m extra-special when I do stuff like this. You can also find those candy carrots that come out around Easter and pop them on top for decoration if you like.
These carrot cake bars are perfectly sweet and so incredibly moist, you won’t believe how quickly they disappear. This recipe makes so many bars, but somehow, it’s just never enough.
When you don’t want to mess around with a layered cake but you’re craving carrot cake – make these bars instead!
Try these other great carrot recipes!
- To Die For Carrot Cake
- Carrot Apple Zucchini Bread
- Zucchini Carrot Oatmeal Cookies
- 5 Minute Rainbow Carrot Pecan Salad
How To Make Carrot Cake Bars
Carrot Cake Bars with Cream Cheese Frosting
Ingredients
Cake:
One
- 1¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups sugar
- 3 eggs
Two
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Three
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts optional
- 1 tsp vanilla
- 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
- ½ c butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 lb powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased or parchment lined 10x15-inch jelly roll pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!
For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
- Spread on top of the cooled cake bars and serve.
- Store leftovers in an airtight container, in the refrigerator, for up to 3 days.
Video
Notes
Nutrition
Originally published March 24, 2015, updated March 28, 2019.
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Lacey says
Hi
Did your Nana use oil or Applesauce for your carrot cake?
Thanks
Trish - Mom On Timeout says
She always used oil but I feel confident she would approve of the applesauce 😉
Kendra says
Can I use a 9×13 pan, and just bake a little longer?
Trish - Mom On Timeout says
Yes ma’am. That’s how my Nana made it every single time.
Tina Bentley says
wondering if this recipe could be made as cupcakes? wanted to take them to a picnic without worrying about the pan and server.
Trish - Mom On Timeout says
You can make it as cupcakes but you need to use parchment liners because they will stick otherwise. Start checking at 22 minutes for the cupcakes.
Anna Eklund says
Made this at Easter and everyone loved it. So much, that my son requested it for his 17th birthday cake 🙂 It’s perfect – thank you!
Trish - Mom On Timeout says
Lol! It’s the MOST requested cake in our family. So glad you enjoyed it too!
Janee’ says
So yummy!! Made these for Easter & everyone loved them! Got asked multiple times for the recipe, & my dad even snuck some extras out the house when he left ? i will say they weren’t fun to cut into squares, because they were SO fresh. But other than that, this recipe was so easy to make. Will definitely be making again!
Trish - Mom On Timeout says
Yay! These are definitely a staple around my house. Sometimes we cut them into tiny squares for larger gatherings. So good every time! Thank you!
Barbara Griswold says
This was the best carrot bars I’ve ever tasted.my family says I have to make this at every occasion. I’m really not a baker but boy did I shine. I am 82 boy I’m a star .your directions are to the T thank you
Trish - Mom On Timeout says
My Nana always said this was a recipe that ANYONE can make and she was right. I love that you gave it a try and hope you make it again soon. Thanks so much for stopping by!
Laurie says
Can you skip the coconut? I am not a big fan of it.
Trish - Mom On Timeout says
I haven’t tried it without coconut Laurie but other readers have and haven’t had any problems. I’d give it a go if you’d like!
Patti says
Can I just use a 9 by 13, I don’t have the pan you suggested. Thanks
Sincerely, Patti from Kentucky
Trish - Mom On Timeout says
Yes! You’ll just need to add a few minutes to the baking time Patti. Enjoy!
Sam says
This looks amazing but my boys hate pineapple, is there anything I can substitute?
Thank you x
Trish - Mom On Timeout says
I haven’t tried to be honest since I love the pineapple so much. It adds a lot of moisture to the cake. You may be able to add a bit more applesauce but the texture and flavor would definitely change. If you do happen to give it a try, please report back because I get this question a lot 🙂
Bernadett Cook says
Can you use the carrots shredded in the bag or do you have to freshly shred them??
Trish - Mom On Timeout says
I always use fresh carrots but I don’t see why you couldn’t use the bagged ones. Let me know if you give it a try!
Dee says
Making this cake now will let you kno how it came out later. ?
Trish - Mom On Timeout says
Oh wonderful Dee! I know you’re going to love it!
Bunny says
My Tropical Carrot Cake recipe is almost identical to this – no baking powder, and uses oil and buttermilk. I never thought of making bars in a larger sheet pan. It’s my all time #1 signature cake for wedding cakes and private clients. I even make it for a couple of restaurants.
Mine has a hot caramel glaze poured over the cake as soon as it comes out of the oven. It all soaks in and makes it so moist. My employees make it for themselves often, and when asked for the recipe, they have to say that they cannot give it out, but will make one for them. They have all signed a contract that the recipe remains in the business.
If you’d like to know how to make the glaze, you can send me an email. I’ve seen the Pioneer Woman make this glaze for a cake, not a carrot cake.
Trish - Mom On Timeout says
That glaze has me drooling over here – sounds amazing! I’d love to see the recipe if you don’t mind sending it to me: trish@momontimeout.com
Thank you!
Christie Nelson says
I used the jelly roll pan indicated, but some of the cake ran over the pan. Should I have used one a little bigger?
Trish - Mom On Timeout says
Sounds like it Christie. I have two 10X15 jelly roll pans and one fits inside the other so I know they’re not all perfectly sized. If it looks like it’s a little too much, just make a cupcake with the extra. Thank you so much for pointing this out – I’m going to go add it to the notes of the recipe now.
Carey Collier says
How do you make the decorated carrots on each bar? Tk you/
Trish - Mom On Timeout says
The ones in the video are Wilton’s (http://amzn.to/2oIMZ1c) which I also found at Target. For the ones in the images, I just took a piece of parchment paper and cut out a carrot shape, like an elongated triangle, placed it over the top of the bar and then sprinkled on the colored sugar. Very simple but cute!
Bunny says
Carrots are easy to pipe on a cake top. Using a number 3 or 4 tip, zig zag back and forth like you’re filling in an elongated triangle, for the carrot. Then use the grass tip to put a stem and leaves on the flat end of the triangle. The points of the carrots should be towards the middle of the cake, and the green stems are near the shell border. I do this for cakes I make for restaurants, so the waitresses know where to cut the servings. Each piece on a plate has one carrot on top as a decoration.
Trish - Mom On Timeout says
This is so helpful Bunny! Thank you!
Ivory says
I love carrot cake, and as always, yours looks amazing. Gotta make this.
Trish - Mom On Timeout says
It’s the best Ivory! I hope you enjoy it as much as we do 🙂