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.
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 🙂