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–+ servings
Image of several slices of carrot cake bars showing the thickness of the cake bars and all are topped with a creamy cream cheese frosting with a tiny candied carrot on top for decoration.

Carrot Cake Bars

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16 bars
Prep Time 20 minutes
Cook Time 23 minutes
These carrot cake bars are moist, easy to make, and full of carrots, topped with creamy cream cheese frosting. Use all-purpose, whole wheat, or gluten-free flour.

Ingredients

For the bars:

  • 1 cup (125 grams) flour see notes
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs 50 grams each out of shell, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 6 tablespoons (91 grams) unsweetened applesauce
  • 1/4 cup (60 ml) canola oil or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 7 oz (1 3/4 cups or 198 grams) carrots peeled and grated, see notes

For the cream cheese frosting:

  • 1/3 cup (75 grams) unsalted butter softened
  • 8 ounces (250 grams) full-fat cream cheese room temp
  • 1/16 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup (120 grams) powdered sugar

Instructions

Prepare the cake:

  • Preheat the oven to 350°F (175°C) and line an 8”x8” (23 cm x 23 cm) pan with a piece of parchment paper.
  • In a medium bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
    1 cup (125 grams) flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/4 teaspoon salt
  • In a large bowl, whisk the eggs and then add the sugar, applesauce, oil and vanilla and mix until combined.
    2 large eggs, 3/4 cup (150 grams) granulated sugar, 6 tablespoons (91 grams) unsweetened applesauce, 1/4 cup (60 ml) canola oil, 1/2 teaspoon vanilla extract
  • Add the dry ingredients to the wet and stir just until combined.
  • Then fold in the carrots only just until combined.
    7 oz (1 3/4 cups or 198 grams) carrots
  • Bake for 23 minutes. It’ll have browned a bit. The toothpick came out clean at 20 minutes, but I dug in with a fork, and it was still gooey in the middle. At 23 minutes, it was done.
  • Let cool on a wire rack until completely cooled, about 70 minutes, before frosting.

Prepare the frosting:

  • Beat the butter and cream cheese with an electric hand mixer or stand mixer until soft and smooth.
    1/3 cup (75 grams) unsalted butter, 8 ounces (250 grams) full-fat cream cheese
  • Add the salt and vanilla and beat until combined. Add in the powdered sugar, 1/2 cup at a time, and beat until fluffy.
    1/16 teaspoon salt, 1/4 teaspoon vanilla extract, 1 cup (120 grams) powdered sugar
  • Spread over the cooled cake.
  • Cut into 16 bars and top with pecans or Easter decorations.
  • Cover leftovers and refrigerate for up to 4 days or freeze for up to 3 months.

Notes

  • You can use all-purpose or whole wheat flour; for gluten-free use 1 cup (138 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour or 1 cup (125 grams) King Arthur Flour Gluten-free Measure for Measure Flour
  • I used the grater attachment on my food processor to grate the carrots, so they weren’t super finely grated.
  • Cake base adapted from from Smitten Kitchen's carrot cake recipe.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 225kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 45mgSodium: 176mgPotassium: 82mgFiber: 1gSugar: 18gVitamin A: 2412IUVitamin C: 1mgCalcium: 25mgIron: 1mgNet Carbs: 25
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