Carrot Cake Bars
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Carrot Cake Bars
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You have to try my insanely delicious Carrot Cake Bars! They’re easy to make, incredibly moist, perfectly spiced, and topped with fluffy cream cheese frosting!
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Ingredients
Cake
- 2 ½ cups flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
Cream Cheese Frosting
- ½ cup room temperature unsalted butter
- 6 ounces softened cream cheese
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 Large pinch salt
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Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 15 x 1 baking sheet (jelly roll pan) with nonstick cooking spray and set aside.
- Whisk together 2 ½ cups flour, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon salt in a medium bowl and set aside.
- Add 1 cup vegetable oil, 1 cup packed light brown sugar, and 1 cup granulated sugar to a large bowl and mix until combined. Add 3 large eggs and 2 teaspoons vanilla extract and mix until combined.
- Add the flour mixture to the sugar mixture and mix until just combined.
- Fold in 2 cups shredded carrots until evenly dispersed in the batter. Pour the batter into the prepared pan and spread it evenly.
- Bake for 28-34 minutes, until a toothpick comes out clean from the center. Remove the bars from the oven and let them cool completely.
Frosting
- Add ½ cup room temperature unsalted butter and 6 ounces softened cream cheese to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl to ensure it is all incorporated evenly.
- Add 3 cups powdered sugar, 2 teaspoons vanilla extract, and 1 large pinch salt to the bowl and beat until smooth.
- Spread the frosting evenly over the top of the cooled carrot cake. Cover and store in the refrigerator until you are ready to slice it into bars and serve.
Notes
- *If you don't have a 10x15 jelly roll pan, you can make this in an 18x13 sheet pan. Just reduce the baking time by 5ish minutes. They will be thinner but will cook evenly.
- Originally Posted March 12, 2021
- Updated March 28, 2025
Nutrition Information
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Calories
327kcal
(16%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
189mg
(8%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
2026IU
(41%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 189mg | 8% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 2026IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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