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Carrot Cake Bars

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
47 mins
Servings: 24 bars
Calories: 327 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the flour mixture to the sugar mixture and mix until just combined.
  5. Fold in 2 cups shredded carrots until evenly dispersed in the batter. Pour the batter into the prepared pan and spread it evenly.
  6. 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
    Cup of Yum
  1. 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.
  2. Add 3 cups powdered sugar, 2 teaspoons vanilla extract, and 1 large pinch salt to the bowl and beat until smooth.
  3. 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

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

% 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.