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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Nancy says
Best carrot cake bars ever! It not only makes a tremendous number of bars but you can’t keep your hands off of them. Tasty and delightful! Will be adding this recipe to a frequently made section of my recipe file!
Carol Wood says
I like to garnish my Carrot cake or Bars with freshly grated carrot (which is naturally sweet) to avoid adding more sugary ingredients. It looks good and everyone says it’s a nice texture on top.
Janice Lee says
Going to try these for Halloween any suggestions on how to decorate each bar?
Trish - Mom On Timeout says
I don’t think you could go wrong with some green and orange sprinkles but picking up some specific Halloween candy decorations would be cute too. Maybe some of those pumpkins or candy corn?
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 🙂
Kristi says
I’m not a fan of coconut or pineapple, can these just be left out or will it mess up the recipe?
Trish - Mom On Timeout says
I think this probably isn’t the carrot cake recipe for you then Kristi 🙂
Peggy Lawrence says
I started to check out the St. Patrick’s Day recipes, then I realized that my dear brother-in-law, whose parents came over from Ireland to Ellis Island and settled and raised the family in NYC won’t eat corned beef and cabbage, soda bread, Irish stew? None of it.
Trish - Mom On Timeout says
LOL! I don’t actually have any of those recipes on my blog – yet 😉 So feel free to click over 🙂
jOSIE aLLMAN says
Trish I love your recipes they are always so easy. And not so fancy I always have
it calls for on hand.
I look forward what the next one will be ..
Keep um coming… thanks
Trish - Mom On Timeout says
You are so sweet. That is how I like to cook and bake – easy peasy 🙂 Hope you’re having a lovely weekend!
Rosie says
When using oil instead of applesauce, do I use the same amount of oil as the applesauce?
Trish - Mom On Timeout says
The same amount Rosie – enjoy!
Ann says
The carrot cake bars look fantastic! I wondered if I am making them for a smaller group could I halfthe recipe for a13x9 pan? Do you have any suggestions?
Trish - Mom On Timeout says
That would work just fine! Just use an 8-inch or 9-inch square baking pan.
Trish - Mom On Timeout says
An 8×8 pan would actually be closer to half. You could do the 9×13 but the bars won’t be as thick. Reduce the baking time if you go with the 9×13.
Bev says
made then for a big family outing. Left out the nuts and added a cup of raisins so taste is more like grannies carrot cake. Worked great
Trish - Mom On Timeout says
Sounds delicious! Thanks Bev!
Gayatri Mantra says
That looks amazing!
Trish - Mom On Timeout says
Thanks so much!
Angie says
I’ve made the bars twice and they are absolutely delicious. I am baking them at 3:50 and they seem a little GOoey each time in the center and I have a Maready increase the cook time to about 33 minutes. Have you experienced this or heard others who have had to cook longer? I am using oil in that applesauce.
Trish - Mom On Timeout says
I would just increase the baking time by a couple minutes. The oil shouldn’t make too much of a difference.
Trish - Mom On Timeout says
That shouldn’t be happening at all. What size jelly roll pan are you using? I just baked them again for this video and took them out at 27 minutes and they were perfectly cooked. Oil might add a minute or two but it shouldn’t make that much of a difference. It’s possible that the oven temp is off but honestly, as long as you check with a toothpick you should be okay.
Missy says
Same happened to mine. I just continued baking until it stopped juggling and was firmer to touch in middle. I had to add quite a few minutes and was worried my pineapple was too juicy but eventually it firmed up and did not over bake. Was moist and flavorful. I used oil and also added raisins to the recipe. Didn’t even frost.(used 9×13 glass)
SuziCat says
OK I MADE these and they’re seriously good.
PROS: The replacement of the oil with applesauce is divine. They’re moist and cakey, not chewy like brownies. Mine had chunks of walnuts and pineapple (I had to use a potato smasher to try to crush my pineapple chunks, which was what I had in the pantry.) With all the goodness of the ingredients, I’d say they’re also healthy. I’ve been eating them for breakfast for the past 3 days so I hope so!
CONS: One thing, in my experience, was that they WEREN’T AS EASY & FAST AS 1-2-3. Altogether, this took me almost half a day from start to finish. I’m glad I started in the morning because I took them to a party that night. Grating the carrots (I used my Kitchen Aide mixer with grinder attachment), mixing it all up, baking, cleaning it all up and waiting a LONG time for them to cool, even on a wire rack, before frosting, decorating, then more clean up – NO I wouldn’t call this easy or fast. SO BE FOREWARNED.
(I’d REALLY like to know how you prepped it in 10 minutes then baked and cooled and frosted and decorated them in 35 minutes – that would be magic!)
But, DANG they’re GOOD.
Thank you for an awesome “keeper” recipe 🙂
Karen says
Seriously? You must not bake often. Nothing should take half a day to make except maybe a decorated party cake. This recipe shouldn’t take more than 15- 20 min to put together, baking and cooling time about an hour and 5 min to frost.
Lisa@The Cutting Edge of Ordinary says
What size can of pineapple does this recipe use? I know it says 1 cup, but crushed pineapple comes in two different size cans.
Trish - Mom On Timeout says
You just need 1 cup so any can that has 1 cup in it will work. A 20 oz can is the size I usually buy and then I have leftovers for snacks 🙂
Cindy says
can anyone describe the texture of these bars? Is it like cake, or more chewy like cookie bars?
Gary says
So delicious! I made your recipe (without coconut, because some of my coworkers are allergic). They said it was the best they ever had. Thanks so much. Awesome!
jenny groen says
Hello! I am hoping to make these tonight but am a little confused by what “a cup of coconut” means. Can anyone help me please? Does it mean coconut oil? I am heading to the store soon so I greatly appreciate any help. New baker 😉
Thank you for your help!
Jenny
Trish - Mom On Timeout says
A cup of shredded coconut Jenny 🙂 I edited it in the ingredients as well – thank you!
Carol at Wild Goose Mama says
Who could go wrong with this? Wonderful potluck bars. Everyone loves loves carrot cake flavor and THE frosting. Jelly roll pan is a good idea.
Susan McQueary says
I love the bar idea but if I don’t have a jelly roll pan can I still use a 9×13 pan?
Erin @ Miss Scrambled Egg says
I want all of these bars. I love the substitution of applesauce in this dessert. 🙂 YUM!
Cyndi - My Kitchen Craze says
Trish these look to die for!! Can I have that whole stack pretty please? 😉
Medha @ Whisk & Shout says
These bars are so cute and I love that frosting! Great decorating 🙂
Jessica @ A Kitchen Addiction says
Carrot cake is my favorite! Love the carrots you made with sprinkles!
Mommy says
Love that you made bars! Thank you.
Chris says
These were a huge hit at the office. Thanks babe!
Trish - Mom On Timeout says
You’re welcome!
Julianne @ Beyond Frosting says
Carrot cake is always a win in my book! Plus the little carrots on top! Yes!
marcie says
I kind of want to run to my kitchen and make these right now! They look amazing, Trish! 🙂
Jocelyn @BruCrew Life says
I do love any and all kind of carrot cake treats!!! Those little carrots on top are the cutest!!!
Amanda says
What a perfectly fun cake! Love the carrot on top 🙂
Kelly - Life Made Sweeter says
Love that you made bars! My husband’s been craving for carrot cake too but I’ve been too lazy to make a full cake. These look amazing!
Kelsey @ Snacking Squirrel says
gosh you have such skill to you, these are just amazing. to both look at, and im positive, to taste!!!
Mir says
Awww, that little carrot on top is just too cute! No wonder your boys are into it.
Love the ease of this. Sometimes you don’t feel like making a layer cake, but want the same flavors anyway. Win win!
Dorothy @ Crazy for Crust says
These are absolutely perfect Trish!!
Liz says
I like bars better. Thanks Trish for the nice recipe.
heather @french press says
I am all over that cream cheese frosting, but your carrots on top are seriously making think I need to get to the store so I can make my own