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Mom On Timeout

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You are here: Home / Recipes / Dessert / Bars / Carrot Cake Bars with Cream Cheese Frosting

Carrot Cake Bars with Cream Cheese Frosting

March 28, 2019

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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

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.

cream-cheese-frosting-on-carrot-cake

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.

carrot-cake-bars-recipe-cream-cheese-frosting

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…

carrot-cake-bars-cream-cheese-frosting

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.

easy-carrot-cake-bars-stacked

When you don’t want to mess around with a layered cake but you’re craving carrot cake – make these bars instead!

carrot-cake-bars-recipe

Try these other great carrot recipes!

  1. To Die For Carrot Cake
  2. Carrot Apple Zucchini Bread
  3. Zucchini Carrot Oatmeal Cookies
  4. 5 Minute Rainbow Carrot Pecan Salad

How To Make Carrot Cake Bars

Print Pin
5 from 9 votes

Carrot Cake Bars with Cream Cheese Frosting

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!
Course Dessert
Cuisine American
Keyword carrot cake, carrot cake bars
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 36 bars
Calories 221kcal
Author Trish - Mom On Timeout

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

    I have two 10x15 jelly roll pans and one fits inside the other so I know they are not all made the same size. When you are pouring the batter into the pan, if it looks like it's going to be a little too much, just put some of the batter aside and make a cupcake or two. 

    Nutrition

    Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1380IU | Vitamin C: 2.1mg | Calcium: 29mg | Iron: 0.7mg

    Originally published March 24, 2015, updated March 28, 2019.

    carrot-cake-bars-collage

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    5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

    By Trish - Mom On Timeout March 28, 2019 Bars, Dessert, Easter, Easter Recipes, Favorites, Holiday Recipes, Recipes

    Previous article:
    « Blueberry Pistachio Oatmeal Cookies
    Next article:
    Lemon Lime Jello Salad »

    Comments

    1. Nancy says

      March 17, 2020 at 4:46 PM

      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!

      Reply
    2. Carol Wood says

      March 13, 2020 at 1:26 PM

      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.

      Reply
    3. Janice Lee says

      October 15, 2019 at 2:04 PM

      Going to try these for Halloween any suggestions on how to decorate each bar?

      Reply
      • Trish - Mom On Timeout says

        October 18, 2019 at 10:08 AM

        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?

        Reply
    4. Lacey says

      March 19, 2019 at 3:41 PM

      Hi
      Did your Nana use oil or Applesauce for your carrot cake?

      Thanks

      Reply
      • Trish - Mom On Timeout says

        March 19, 2019 at 4:06 PM

        She always used oil but I feel confident she would approve of the applesauce 😉

        Reply
    5. Kendra says

      March 13, 2019 at 4:35 AM

      Can I use a 9×13 pan, and just bake a little longer?

      Reply
      • Trish - Mom On Timeout says

        March 17, 2019 at 5:41 PM

        Yes ma’am. That’s how my Nana made it every single time.

        Reply
    6. Tina Bentley says

      July 18, 2018 at 6:40 PM

      wondering if this recipe could be made as cupcakes? wanted to take them to a picnic without worrying about the pan and server.

      Reply
      • Trish - Mom On Timeout says

        July 27, 2018 at 7:50 AM

        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.

        Reply
    7. Anna Eklund says

      May 10, 2018 at 1:44 PM

      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!

      Reply
      • Trish - Mom On Timeout says

        May 11, 2018 at 3:10 PM

        Lol! It’s the MOST requested cake in our family. So glad you enjoyed it too!

        Reply
    8. Janee’ says

      April 8, 2018 at 1:53 PM

      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!

      Reply
      • Trish - Mom On Timeout says

        April 14, 2018 at 7:18 AM

        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!

        Reply
    9. Barbara Griswold says

      April 7, 2018 at 9:28 PM

      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

      Reply
      • Trish - Mom On Timeout says

        April 14, 2018 at 7:19 AM

        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!

        Reply
    10. Laurie says

      March 31, 2018 at 8:01 AM

      Can you skip the coconut? I am not a big fan of it.

      Reply
      • Trish - Mom On Timeout says

        April 14, 2018 at 7:34 AM

        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!

        Reply
    11. Patti says

      March 17, 2018 at 7:08 AM

      Can I just use a 9 by 13, I don’t have the pan you suggested. Thanks
      Sincerely, Patti from Kentucky

      Reply
      • Trish - Mom On Timeout says

        March 19, 2018 at 4:45 PM

        Yes! You’ll just need to add a few minutes to the baking time Patti. Enjoy!

        Reply
    12. Sam says

      March 15, 2018 at 12:30 PM

      This looks amazing but my boys hate pineapple, is there anything I can substitute?
      Thank you x

      Reply
      • Trish - Mom On Timeout says

        March 19, 2018 at 5:00 PM

        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 🙂

        Reply
    13. Bernadett Cook says

      March 10, 2018 at 4:27 AM

      Can you use the carrots shredded in the bag or do you have to freshly shred them??

      Reply
      • Trish - Mom On Timeout says

        March 10, 2018 at 3:30 PM

        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!

        Reply
    14. Dee says

      March 9, 2018 at 12:38 PM

      Making this cake now will let you kno how it came out later. ?

      Reply
      • Trish - Mom On Timeout says

        March 10, 2018 at 3:31 PM

        Oh wonderful Dee! I know you’re going to love it!

        Reply
    15. Bunny says

      March 8, 2018 at 3:28 PM

      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.

      Reply
      • Trish - Mom On Timeout says

        March 10, 2018 at 3:35 PM

        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!

        Reply
    16. Christie Nelson says

      March 7, 2018 at 5:03 PM

      I used the jelly roll pan indicated, but some of the cake ran over the pan. Should I have used one a little bigger?

      Reply
      • Trish - Mom On Timeout says

        March 8, 2018 at 8:33 AM

        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.

        Reply
    17. Carey Collier says

      March 4, 2018 at 8:57 PM

      How do you make the decorated carrots on each bar? Tk you/

      Reply
      • Trish - Mom On Timeout says

        March 5, 2018 at 8:15 AM

        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!

        Reply
      • Bunny says

        March 8, 2018 at 3:33 PM

        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.

        Reply
        • Trish - Mom On Timeout says

          March 10, 2018 at 3:34 PM

          This is so helpful Bunny! Thank you!

          Reply
    18. Ivory says

      March 4, 2018 at 6:02 PM

      I love carrot cake, and as always, yours looks amazing. Gotta make this.

      Reply
      • Trish - Mom On Timeout says

        March 5, 2018 at 8:15 AM

        It’s the best Ivory! I hope you enjoy it as much as we do 🙂

        Reply
    19. Kristi says

      March 4, 2018 at 9:31 AM

      I’m not a fan of coconut or pineapple, can these just be left out or will it mess up the recipe?

      Reply
      • Trish - Mom On Timeout says

        March 4, 2018 at 3:06 PM

        I think this probably isn’t the carrot cake recipe for you then Kristi 🙂

        Reply
    20. Peggy Lawrence says

      March 3, 2018 at 11:12 PM

      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.

      Reply
      • Trish - Mom On Timeout says

        March 4, 2018 at 9:09 AM

        LOL! I don’t actually have any of those recipes on my blog – yet 😉 So feel free to click over 🙂

        Reply
    21. jOSIE aLLMAN says

      March 3, 2018 at 5:07 PM

      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

      Reply
      • Trish - Mom On Timeout says

        March 4, 2018 at 9:08 AM

        You are so sweet. That is how I like to cook and bake – easy peasy 🙂 Hope you’re having a lovely weekend!

        Reply
    22. Rosie says

      August 24, 2017 at 2:23 PM

      When using oil instead of applesauce, do I use the same amount of oil as the applesauce?

      Reply
      • Trish - Mom On Timeout says

        March 4, 2018 at 9:10 AM

        The same amount Rosie – enjoy!

        Reply
    23. Ann says

      March 13, 2017 at 6:17 PM

      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?

      Reply
      • Trish - Mom On Timeout says

        March 20, 2017 at 4:17 PM

        That would work just fine! Just use an 8-inch or 9-inch square baking pan.

        Reply
      • Trish - Mom On Timeout says

        March 4, 2018 at 9:12 AM

        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.

        Reply
    24. Bev says

      July 16, 2016 at 10:53 AM

      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

      Reply
      • Trish - Mom On Timeout says

        March 4, 2018 at 9:14 AM

        Sounds delicious! Thanks Bev!

        Reply
    25. Gayatri Mantra says

      May 22, 2016 at 5:11 AM

      That looks amazing!

      Reply
      • Trish - Mom On Timeout says

        May 24, 2016 at 7:46 AM

        Thanks so much!

        Reply
        • Angie says

          December 18, 2016 at 7:18 AM

          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.

          Reply
          • Trish - Mom On Timeout says

            December 19, 2016 at 7:46 PM

            I would just increase the baking time by a couple minutes. The oil shouldn’t make too much of a difference.

            Reply
          • Trish - Mom On Timeout says

            March 4, 2018 at 9:13 AM

            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.

            Reply
          • Missy says

            December 11, 2020 at 6:45 PM

            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)

            Reply
    26. SuziCat says

      February 29, 2016 at 10:52 AM

      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 🙂

      Reply
      • Karen says

        March 3, 2018 at 12:03 PM

        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.

        Reply
    27. Lisa@The Cutting Edge of Ordinary says

      February 22, 2016 at 6:18 AM

      What size can of pineapple does this recipe use? I know it says 1 cup, but crushed pineapple comes in two different size cans.

      Reply
      • Trish - Mom On Timeout says

        February 25, 2016 at 9:25 AM

        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 🙂

        Reply
    28. Cindy says

      November 14, 2015 at 3:59 AM

      can anyone describe the texture of these bars? Is it like cake, or more chewy like cookie bars?

      Reply
    29. Gary says

      September 6, 2015 at 8:42 PM

      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!

      Reply
    30. jenny groen says

      April 9, 2015 at 7:49 AM

      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

      Reply
      • Trish - Mom On Timeout says

        April 11, 2015 at 7:08 AM

        A cup of shredded coconut Jenny 🙂 I edited it in the ingredients as well – thank you!

        Reply
    31. Carol at Wild Goose Mama says

      April 2, 2015 at 4:50 PM

      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.

      Reply
    32. Susan McQueary says

      March 31, 2015 at 2:59 PM

      I love the bar idea but if I don’t have a jelly roll pan can I still use a 9×13 pan?

      Reply
    33. Erin @ Miss Scrambled Egg says

      March 31, 2015 at 7:32 AM

      I want all of these bars. I love the substitution of applesauce in this dessert. 🙂 YUM!

      Reply
    34. Cyndi - My Kitchen Craze says

      March 30, 2015 at 5:04 PM

      Trish these look to die for!! Can I have that whole stack pretty please? 😉

      Reply
    35. Medha @ Whisk & Shout says

      March 30, 2015 at 8:32 AM

      These bars are so cute and I love that frosting! Great decorating 🙂

      Reply
    36. Jessica @ A Kitchen Addiction says

      March 30, 2015 at 8:12 AM

      Carrot cake is my favorite! Love the carrots you made with sprinkles!

      Reply
    37. Mommy says

      March 28, 2015 at 7:04 AM

      Love that you made bars! Thank you.

      Reply
    38. Chris says

      March 27, 2015 at 2:13 PM

      These were a huge hit at the office. Thanks babe!

      Reply
      • Trish - Mom On Timeout says

        March 27, 2015 at 3:19 PM

        You’re welcome!

        Reply
    39. Julianne @ Beyond Frosting says

      March 26, 2015 at 9:34 PM

      Carrot cake is always a win in my book! Plus the little carrots on top! Yes!

      Reply
    40. marcie says

      March 26, 2015 at 7:48 PM

      I kind of want to run to my kitchen and make these right now! They look amazing, Trish! 🙂

      Reply
    41. Jocelyn @BruCrew Life says

      March 26, 2015 at 10:21 AM

      I do love any and all kind of carrot cake treats!!! Those little carrots on top are the cutest!!!

      Reply
    42. Amanda says

      March 26, 2015 at 4:55 AM

      What a perfectly fun cake! Love the carrot on top 🙂

      Reply
    43. Kelly - Life Made Sweeter says

      March 26, 2015 at 1:05 AM

      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!

      Reply
    44. Kelsey @ Snacking Squirrel says

      March 25, 2015 at 2:40 PM

      gosh you have such skill to you, these are just amazing. to both look at, and im positive, to taste!!!

      Reply
    45. Mir says

      March 25, 2015 at 3:14 AM

      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!

      Reply
    46. Dorothy @ Crazy for Crust says

      March 24, 2015 at 6:31 PM

      These are absolutely perfect Trish!!

      Reply
    47. Liz says

      March 24, 2015 at 5:02 PM

      I like bars better. Thanks Trish for the nice recipe.

      Reply
    48. heather @french press says

      March 24, 2015 at 4:02 PM

      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

      Reply

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