Carrot Cake Bars with Cream Cheese Frosting are the ultimate treat for anyone who loves the sweet and spiced flavor of classic carrot cake. These easy-to-make dessert bars combine all the goodness of a traditional carrot cake in a portable, crowd-pleasing bar form. Moist, flavorful, and topped with a luscious cream cheese frosting, they are perfect for potlucks, picnics, or simply a weeknight indulgence. In just 35 minutes, you can whip up a batch of these delicious bars that are sure to become a family favorite. Let’s dive into this simple yet sensational dessert recipe!
Why You’ll Love This Carrot Cake Bars Recipe
If you’re a fan of carrot cake, you’re going to fall in love with these carrot cake bars. They’re moist and tender thanks to the combination of applesauce and crushed pineapple, with just the right amount of spice from cinnamon. The shredded coconut and optional chopped nuts add great texture, and the sweet cream cheese frosting brings it all together beautifully. Best of all, they’re quick to make, serve a crowd, and store well. These bars are perfect for Easter, spring gatherings, or any time you’re craving something sweet and comforting.
Ingredients
Cake:
- 1¼ cups unsweetened applesauce (or oil)
- 2 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (not drained, use pineapple in juice)
Cream Cheese Frosting:
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Step-by-Step: How to Make Carrot Cake Bars with Cream Cheese Frosting
- Preheat your oven to 350°F and lightly grease or line a 10×15-inch jelly roll pan with parchment paper.
- Mix the wet ingredients: In a large bowl, combine applesauce (or oil), sugar, and eggs until well blended.
- Add the dry ingredients: Stir in flour, baking soda, baking powder, salt, and cinnamon until just combined.
- Fold in the mix-ins: Add grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple with juice. Mix until everything is evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Frosting:
- In a mixing bowl, beat softened butter and cream cheese until fluffy.
- Add vanilla extract and gradually beat in powdered sugar until the frosting is smooth and creamy.
- Spread the frosting evenly over the cooled carrot cake bars.
Helpful Tips
- Be sure to use crushed pineapple in juice, not syrup, for the best texture and flavor.
- Don’t overmix the batter once you add the dry ingredients to keep the bars light and tender.
- If your jelly roll pan looks overfilled, bake a few cupcakes on the side with the extra batter.
- For an extra flavor boost, toast the nuts before adding them to the batter.
Substitutions And Variations
- Oil vs. Applesauce: Use oil for a richer texture or unsweetened applesauce for a lighter, healthier option.
- Nuts: Walnuts or pecans both work well, or omit them entirely for a nut-free version.
- Add-ins: Raisins or dried cranberries can add an extra burst of flavor.
- Spices: Add a pinch of nutmeg or ginger for additional warmth.
Storage Instructions
Store the carrot cake bars in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the unfrosted bars for up to 2 months. Thaw in the refrigerator overnight, then frost before serving.
Nutritional Information
- Calories: 221 kcal per bar
- Carbohydrates: 34 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 27 mg
- Sodium: 122 mg
- Potassium: 119 mg
- Fiber: 1 g
- Sugar: 27 g
- Vitamin A: 1380 IU
- Vitamin C: 2.1 mg
- Calcium: 29 mg
- Iron: 0.7 mg
Serving Suggestions
- Serve with a cup of hot tea or coffee for a cozy treat.
- Add a sprinkle of cinnamon or nutmeg on top for a warm, spiced finish.
- Pair with fresh fruit or berries for a refreshing balance.
- Perfect for brunch spreads, dessert buffets, or packed lunches.
Frequently Asked Questions About Carrot Cake Bars with Cream Cheese Frosting
Can I make these carrot cake bars ahead of time? Yes! You can bake the bars a day in advance and frost them the next day after they’ve cooled completely. They store well in the fridge for up to 3 days.
Can I freeze these bars? Absolutely. Just freeze the unfrosted bars wrapped tightly in plastic wrap and foil. When you’re ready to serve, thaw them overnight in the refrigerator and frost before serving.
What kind of pan should I use? A 10×15-inch jelly roll pan is recommended, but if your pan is slightly smaller, don’t overfill. You can use any extra batter to make a few cupcakes.
Can I make this recipe without coconut or nuts? Definitely. Simply leave out the coconut or nuts if you prefer or have allergies. The bars will still be delicious.
Is it okay to use canned pineapple in syrup? It’s best to use pineapple in juice, as the syrup can make the batter too sweet and heavy.
Final Thoughts
Thank you so much for joining me in making these incredibly flavorful Carrot Cake Bars with Cream Cheese Frosting! This recipe brings together all the classic flavors of carrot cake in an easy, shareable format that’s perfect for any occasion. I absolutely love how simple and satisfying these bars are, and I hope they bring just as much joy to your kitchen as they do to mine. With their moist texture, warm spices, and irresistible cream cheese frosting, they never last long in our home. Happy baking, and thank you for being a part of this delicious community!
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Carrot Cake Bars with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 36 bars 1x
- Diet: Vegetarian
Description
Carrot Cake Bars with Cream Cheese Frosting are soft, moist, and packed with cozy flavor. Perfect for gatherings, these bars deliver all the classic carrot cake goodness in a simple, sliceable dessert. Topped with smooth cream cheese frosting, they’re quick to make and a guaranteed crowd-pleaser. Make a batch today!
Ingredients
For the Cake:
1¼ cups unsweetened applesauce or oil
2 cups sugar
3 eggs
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla extract
1 cup crushed pineapple (in juice, not drained)
For the Cream Cheese Frosting:
½ cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
1 lb powdered sugar
Instructions
- Preheat your oven to 350°F and lightly grease or line a 10×15-inch jelly roll pan with parchment paper.
- Mix the wet ingredients: In a large bowl, combine applesauce (or oil), sugar, and eggs until well blended.
- Add the dry ingredients: Stir in flour, baking soda, baking powder, salt, and cinnamon until just combined.
- Fold in the mix-ins: Add grated carrots, shredded coconut, chopped nuts (if using), vanilla extract, and crushed pineapple with juice. Mix until everything is evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
Frosting:
- In a mixing bowl, beat softened butter and cream cheese until fluffy.
- Add vanilla extract and gradually beat in powdered sugar until the frosting is smooth and creamy.
- Spread the frosting evenly over the cooled carrot cake bars.
Notes
Use pineapple in juice, not syrup, for best texture.
If your pan is too full, bake a few cupcakes with extra batter.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 221 kcal
- Sugar: 27g
- Carbohydrates: 34g
- Protein: 2g