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.
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!