These Carrot Cake Bars are as easy as 1-2-3 and disappear just that quickly! The incredible taste of your favorite carrot cake in an easy, crowd-pleasing bar form. Ultra moist thanks to applesauce and crushed pineapple, these bars are packed with sweet carrots, coconut and crunchy pecans, then topped with a rich cream cheese frosting. Perfect for holidays, potlucks, or anytime you’re craving something sweet and comforting!
If you love carrot cake, you’ll also want to try my Nana’s famous Carrot Cake, these Carrot Cake Cookies and this Slow Cooker Carrot Cake!
Carrot Cake Bars Recipe
These carrot cake bars are perfectly sweet and so incredibly moist, you won’t believe how quickly they disappear. Soft, spiced and loaded with texture, these Carrot Cake Bars deliver all the cozy, spiced flavor you expect from a traditional carrot cake. When you don’t want to mess around with a layered cake but you’re craving carrot cake – make these bars instead!
My Nana used to always make her carrot 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. These bars bake up beautifully in one pan for fuss-free dessert the whole family will love.
The combination of carrots, coconut and pineapple keeps every bite incredibly moist, while the creamy, cream cheese frosting takes them over the top. They’re the kind of treat everyone comes back for seconds of! If you love classic carrot cake but want something easier and quicker to make, these Carrot Cake Bars are exactly what you need.
Carrot Cake Bars with Cream Cheese Frosting
What really sets these bars apart is how incredibly moist they are. The combination of applesauce (or oil) and crushed pineapple creates a rich, perfectly soft texture that stays fresh for days. Finished with a thick layer of creamy, tangy cream cheese frosting, these bars are ideal for holidays, potlucks, or whenever you’re craving something sweet and comforting.
Cream cheese frosting is unequivocally the best frosting for these carrot cake bars.. 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 decorate with nuts, sprinkles – whatever you like.
Why You’ll Love These Bars
These Carrot Cake Bars check all the boxes when it comes to easy, crowd-pleasing desserts. They’re simple to make, full of flavor and perfect for sharing. One of our favorites for Easter, birthdays and beyond!
- 1-2-3 Recipe: My Nana loved to make things simple! This recipe doesn’t need a mixer and the ingredients are added in three simple steps.
- Incredibly Moist: Applesauce (or oil) and pineapple keep every bite moist, soft and tender.
- Classic Flavor: Warm cinnamon, sweet carrots, coconut and nuts create that carrot cake taste we all know and love.
- Party Perfect: These bars bake up in a jelly roll pan, making it great for feeding a crowd.
- Make-Ahead Friendly: These bars taste even better the next day!
How To Make Carrot Cake Bars with Cream Cheese Frosting
These bars come together quickly without a mixer, easily accessible ingredients and no complicated steps. You’ll combine the wet ingredients, stir in the dry ingredients and fold in the mix-ins before baking everything in one jelly roll pan. Once cooled, a generous layer of cream cheese frosting is spread over the top for the perfect finishing touch. Decorate or leave plain – the choice is yours!
For the Carrot Cake Bars
- Whisk together unsweetened applesauce, granulated sugar and eggs.
- Stir in the flour, baking soda, baking powder, salt and ground cinnamon.
- Add carrots, coconut, nuts, vanilla extract and pineapple.
- Stir just until combined.
- Transfer batter to the prepared jelly roll pan and bake at 350°F for 25-30 minutes.
- Cool completely before frosting.
For the Cream Cheese Frosting
- Add butter and cream cheese to a mixing bowl or the bowl of a stand mixer.
- Beat together until nice and fluffy.
- Add in the vanilla extract and powdered sugar and beat until nice and smooth.
- Spread evenly on top of the cooled cake bars.
- Decorate, if desired, serve and enjoy!
What Size Pan Do I Need for Carrot Cake Bars?
My Nana used to always make her carrot 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.
Storage Information
With a soft, tender crumb and plenty of mix-ins, every bite is packed with texture and flavor. If you don’t finish the whole batch in one go, these carrot cake bars store beautifully!
- Refrigerator: Store leftover Carrot Cake Bars in an airtight container in the refrigerator for up to 3 days. The frosting stays fresh and the bars remain moist and flavorful.
- Make-Ahead: You can make these bars a day in advance, which makes them perfect for entertaining. In fact, the flavor often improves after sitting overnight.
- Freezer: To freeze, wrap unfrosted bars tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and frost before serving.
Variations To Try
- While we love the addition of coconut in this recipe, you can omit if you prefer.
- The crunch of the pecans is super yummy and I love to decorate with them as well. However, feel free to skip the nuts for an allergy-friendly version.
- Want even more sweetness and texture? Consider adding ½ cup raisins to the recipe. Just add in with the carrots and other mix-ins.
- Try adding a pinch of nutmeg or ginger for extra warmth in these carrot cake bars.
- Use applesauce or oil depending on your preference.
Can I use oil instead of applesauce?
Yes! Both work well in this recipe. Oil will give a slightly richer texture, while applesauce keeps it lighter. If using oil, I like to use either canola or vegetable oil.
Do I need to drain the pineapple?
No, use the pineapple with the juice. This is key to keeping the bars moist. To measure, simply spoon the pineapple straight from the can – whatever juice you get is great.
Can I make these ahead of time?
Absolutely! These bars are perfect for making a day in advance and storing in the refrigerator.
Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture and texture and I highly recommend shredding your own. Pre-shredded can work in a pinch. Use a rotary grater to make quick work of the carrots or a traditional box grater.
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.
Trish’s Tips
- Grate your own carrots for the best texture and moisture.
- Don’t overmix once the flour is added to keep the bars tender.
- Line your pan with parchment for easy removal and clean slices.
- Let the bars cool completely before frosting to prevent melting.
- Chill slightly before slicing for neat, bakery-style bars.
More Cake Recipes We Love
- Hummingbird Cake
- Chocolate Pound Cake
- Orange Pound Cake
- Strawberry Shortcake Cake Roll
- Limoncello Cake
Carrot Cake Bars with Cream Cheese Frosting
Ingredients
Carrot Cake Bars
One
- 1¼ cups unsweetened applesauce or oil, this is what my Nana used
- 2 cups granulated sugar
- 3 large eggs room temperature
Two
- 2 cups all-purpose flour spooned and leveld
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Three
- 2 cups grated carrots finely shredded
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts we like to use pecansoptional
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple not drained! {use the pineapple in JUICE not syrup} Spoon the pineapple from the jar into the measuring cup.
Cream Cheese Frosting
- ½ cup salted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
For the Carrot Cake Bars:
- Preheat oven to 350°F. Lightly grease a 10×15 inch jelly roll pan or line with parchment paper. Set aside.
- Add unsweetened applesauce, granulated sugar and eggs to a large mixing bowl. Whisk to combine.1¼ cups unsweetened applesauce, 2 cups granulated sugar, 3 large eggs
- Stir in the all-purpose flour, baking soda, baking powder, salt and ground cinnamon just until combined.2 cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon
- Add carrots, coconut, nuts, vanilla extract and pineapple and stir just until evenly combined.2 cups grated carrots, 1 cup shredded sweetened coconut, 1 cup chopped nuts, 1 teaspoon vanilla extract, 1 cup crushed pineapple
- Transfer batter to the prepared pan, smooth top and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely before frosting.
For the Cream Cheese Frosting
- Beat the butter and cream cheese in a mixing bowl or the bowl of a stand mixer until nice and fluffy. Add in the vanilla extract and powdered sugar and beat until nice and smooth.½ cup salted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, 1 pound powdered sugar
- Spread evenly on top of the cooled cake bars. Decorate, if desired, serve and enjoy!
Video
Notes
- Refrigerator: Store leftover Carrot Cake Bars in an airtight container in the refrigerator for up to 3 days. The frosting stays fresh and the bars remain moist and flavorful.
- Make-Ahead: You can make these bars a day in advance, which makes them perfect for entertaining. In fact, the flavor often improves after sitting overnight.
- Freezer: To freeze, wrap unfrosted bars tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and frost before serving.
Jelly Roll Pans I have two 10×15 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.
Tools and Equipment (affiliate links): Stand Mixer | Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | 10×15 inch Jelly Roll Pan
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Originally published March 24, 2015, updated March 28, 2019 and March 21, 2017.
NS Tamz says
These are delicious! I used 1 cup of oil and 1/4 cup of apple sauce. The only change I made was to use pumpkin pie spice instead of cinnamon.