These Carrot Cake Bars have everything good about carrot cake, with none of the layers to stack. They’re soft, lightly spiced and covered in cream cheese frosting, and the whole thing bakes in one 9×13-inch pan.

A bakery cake isn’t cheap these days, and a holiday dessert doesn’t have to come from one. These bars are made from flour, sugar, oil, eggs and a few carrots, which are among the least expensive vegetables in the produce aisle.

Grate the carrots yourself on the small holes of a box grater. Bagged shredded carrots are thicker and drier, and they don’t melt into the batter the same way.

One pan makes 16 bars, enough for a holiday table with a few left for the next day.

Ingredients and Swaps

Carrots: Freshly grated on the small holes of a box grater. Bagged shredded carrots are too dry and thick.
Oil: Vegetable oil keeps the bars moist for days.
Sugars: Brown sugar for moisture and flavor, plus a little granulated sugar.
Spice: Cinnamon. Add ¼ teaspoon each of nutmeg and ginger for a spicier bar.
Add-ins: ½ cup of chopped walnuts, pecans or raisins, if you like.

Tips for Moist Carrot Cake Bars

Grate the carrots finely. Fine shreds melt into the cake and keep it moist.
Measure the flour lightly. Spoon it into the cup and level it. Packed flour makes dry bars.
Don’t overmix. Stir just until the dry ingredients disappear.
Cool completely before frosting. Warm bars melt the cream cheese frosting.
Soften the cream cheese and butter. Room temperature ingredients beat into a smooth frosting with no lumps.

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Carrot Cake Bars with Cream Cheese Frosting

Soft, lightly spiced carrot cake bars baked in one pan and topped with cream cheese frosting. An easy-to-share dessert made from pantry staples.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 16 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon salt
3 large eggs
¾ cup vegetable oil
1 cup brown sugar packed
½ cup granulated sugar
2 teaspoons vanilla extract divided
2 cups finely grated carrots about 4 medium
4 ounces cream cheese softened
2 tablespoons butter softened
1½ cups powdered sugar

Method

Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar and 1½ teaspoons of the vanilla until smooth.
Stir the dry ingredients into the wet until just combined, then fold in the grated carrots.
Spread the batter in the pan. Bake for 25–30 minutes, until a toothpick in the center comes out clean.
Cool completely in the pan.
For the frosting, beat the cream cheese and butter until smooth. Beat in the powdered sugar and the remaining ½ teaspoon vanilla until creamy.
Spread the frosting over the cooled bars and cut into 16 squares.

Notes

Frost only when the bars are fully cool, or the frosting will melt.
Stir in ½ cup chopped walnuts, pecans or raisins with the carrots if you like.
The frosting is a thin layer. Double it for a thick one.
No mixer? Make sure the cream cheese and butter are very soft and beat them with a wooden spoon.

Storage and Make-Ahead

Because of the cream cheese frosting, store the bars covered in the fridge for up to 5 days.
Bake the bars a day ahead and frost them the morning you serve.
Freeze unfrosted bars, well wrapped, for up to 3 months. Thaw, then frost.
Let chilled bars sit out for 15 minutes before serving for the best texture.

These are the dessert on our Easter Dinner on a Budget menu.