Carrot Cake Bars
I love Carrot Cake Muffins in the spring and these bars? They are absolutely delicious! The cake is moist and tender, and filled with flavors including cinnamon and vanilla. And the frosting is a simple Cream Cheese Frosting that offers a perfect texture combination with the cake. Together, they’re a festive dessert, snack, or even breakfast to share. The key to making moist carrot cake is usually oil, but in this recipe, I use both oil and applesauce to add natural sweetness and flavor, too. The full cup of fresh carrots also ensures that the batter stays moist. I love these as an Easter recipe, Mother’s Day brunch, or for any time we need a dessert to share. (You may also like my Greek Yogurt Cake, Healthy Breakfast Bars, Lemon Yogurt Cake, easy Vanilla Cake and my Zucchini Cake, which is similar to this but with zucchini.)
Ingredients You Need
To make this recipe you’ll need to have the following ingredients on hand to start baking the recipe. Sign up for our email updates to get tips and ideas sent to your inbox.
Grated carrots: I prefer the finer texture in Carrot Cake Bars when you grate a whole carrot on a box or handheld grater. Butter or neutral oil: You can use melted unsalted butter here or an oil such as coconut, canola, or avocado. Applesauce: I use unsweetened smooth applesauce here and you can use homemade applesauce or store bought. Eggs: Eggs help the batter hold together and bake up with a tender crumb. I bake with large eggs. All-purpose flour: This type of flour helps to keep the final bars light and moist. You can substitute a gluten-free cup-for-cup flour blend as needed. Brown sugar: I add a little brown sugar to this recipe for sweetness. I like the way it bakes up in combination with the rest of the ingredients but know you can use honey or maple syrup of you prefer. Cinnamon: A hefty sprinkle of cinnamon ensures that classic carrot cake flavor we expect. Baking powder and baking soda: These help to ensure that the cake rises and bakes through. Golden raisins: I love to add raisins for additional sweetness—and because the Carrot Cake I remember eating as a kid always had raisins!—but if you don’t want to add them you don’t have to. Any type of raisins will work here, we just prefer golden.
Step-by-Step Instructions
Here’s a look at the process involved in making this Carrot Cake Bars recipe. Scroll down to the bottom of this post for the full information, including the amounts and the timing. TIP: Try not to over-bake the Carrot Cake Bars. The center of the pan will take the longest to set, so keep an eye on that as well as the timing.
Carrot Cake Frosting
The Cream Cheese Frosting for these Carrot Cake Bars is a simple mix of cream cheese, vanilla extract, and honey. Once the cream cheese is softened, all you need to do is beat the ingredients together with an electric mixer for about 30 seconds or until fluffy. So easy!
How to Store
You can make it up to 24 hours ahead. Store in an airtight container at room temperature or tightly covered in plastic wrap and frost before serving. Or, make the whole thing and refrigerate for up to 4 hours before serving—it’s actually really great served cold.
Best Tips for Success
Grease your pan very well to eliminate the likelihood of the Carrot Cake Bars sticking. Or line with parchment paper. Gently fold the ingredients together to avoid overworking the batter. Use store bought grated carrots or grate them on a grater at home. Make sure that the cream cheese isn’t super cold, and is instead softened at room temperature for at least an hour, so it mixes up smooth. It will otherwise be lumpy. Taste the frosting and add more honey if desired for sweetness. Substitute chopped walnuts or even chocolate chips for the raisins if preferred. Dairy-free: Use oil in the batter and vegan cream cheese and butter in the frosting to make dairy-free Carrot Cake Bars.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Healthy Carrot Cake Muffins
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Blueberry Yogurt Cake
This post was first published March 2019.
