The incredible taste of your favorite carrot cake but in bar form! These Carrot Cake Bars with Cream Cheese Frosting are as easy as 1-2-3 and disappear just that quickly!
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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.
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. This cream cheese frosting 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.
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!
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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.
Notes
Don’t miss out on these treats!
S’mores Rice Krispies Treats Pinwheels
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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!