These carrot cake bars are an easier version of a layered carrot cake, with cream cheese frosting baked right in. They’re soft and moist and just the thing when you want an easy carrot cake!
Who’s excited for CARROT CAKE SEASON?
(Actually, carrot cakes are a year-round thing for me but I especially love them this time of year.)
Today, we’re enjoying the classic cake in convenient and portable bar form. And guess what? The cream cheese frosting is baked right in! Life is sweet, my friends.
These bars are super soft and moist with all the flavor of a carrot layer cake, but they’re so much simpler to make. Whip up a batch and watch them disappear!
Why you’ll love these carrot cake bars:
- They’re really easy to make!
- You don’t need a stand mixer, just an electric mixer to make them
- The ingredients are all easy to find and you probably already have most on hand right now
How to make carrot cake bars
You’ll start with the carrot cake layer
- Beat together sugar, eggs, oil, and vanilla until smooth
- Gradually mix in the dry ingredients until just combined
- Add grated carrot
- And mix in with a rubber spatula
- Beat room temperature cream cheese until very smooth
- Add sugar, vanilla, and salt and beat to combine
- Pour the carrot cake batter into a 9-inch square dish
- Dollop the cream cheese mixture over that, then swirl a bit with a butter knife
Then you’ll bake for about 32 minutes and you’re done! Super simple, super delicious!
Notes:
- You can grate your carrots by hand but I use my food processor with the shredder blade because it’s so much easier.
- You can add a pinch of cloves or nutmeg along with the cinnamon if you like your carrot cake a little spicer.
- Be sure your cream cheese is at room temperature before you use it or it won’t mix well with the sugar. About 30 minutes to an hour at room temp should be enough to bring it up to temp.
How to store your bars
Because there’s sort of a cheesecake filling swirled into these carrot cake bars, you’ll need to refrigerate them.
Once your bars are fully cooled to room temperature you can refrigerate them, covered with plastic wrap or aluminum foil, for 3 or 4 days.
You can also freeze them, tightly wrapped, for about 2 months. I recommend slicing the bars before you freeze them, then you can just take a bar or two out of the freezer whenever you like.
Can I add walnuts or raisins to my bars?
Absolutely! Walnuts (or pecans) and raisins are classic carrot cake additions and you can mix in up to a cup after you’ve added the grated carrot.
Can I double this recipe?
Yep—no problem! If you’re baking for a crowd, double the ingredients and bake the bars in a 13- by 9-inch baking dish.
Start checking for doneness after about 40 minutes. (The carrot cake bars will probably take longer to bake but it’s better to check sooner rather than later.)
A few more recipes you might enjoy
Pineapple Carrot Cake
Lemon Coconut Cake
Carrot Cake Cheesecake Cake
Coconut Custard Pie
Did you make these carrot cake bars? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
These carrot cake bars are just the thing when you want an easy carrot cake. They even have the cream cheese frosting baked right in!
- 1 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrot*
- 1 cup raisins or chopped walnuts optional
- 8 ounces full fat cream cheese at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl and set aside.
- Combine the sugar, eggs, oil, and vanilla in a large bowl. Beat with an electric mixer until smooth.
- With mixer on low, gradually mix in the dry ingredients until just combined. Use a rubber spatula to fold in the carrots and raisins or nuts (if using).
- Scrape into the prepared pan and smooth the top. Set aside while you make the topping.
- Beat the cream cheese in a medium bowl until smooth.
- Add the sugar, vanilla, and salt and beat on medium until well combined. Dollop over the cake layer and use a butter knife to swirl the two together a bit.
- Bake for 32 to 42 minutes until a cake tester inserted into the center of the bars comes out clean.
- Cool completely on a wire rack before slicing and serving.
- Uneaten bars can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.
- *You’ll need 2 or 3 carrots
- You can add a pinch of cloves or nutmeg along with the cinnamon if you like your carrot cake a little spicer.
grace says
very tasty idea! carrot cake is an easter staple for my family!
Leanne says
I love anything carrot cake year round so I’ll be trying these soon! They’d make a great Easter dessert, and for certain I’ll be doubling the recipe! 😉
John / Kitchen Riffs says
Like the idea of carrot season! And really like the idea of these carrot cake bars — better than ordinary carrot cake. Which is pretty darn good!
Alexandra @ It's Not Complicated Recipes says
So excited for these! The cream cheese layer baked in is such a sensational idea! Delicious sweet treat, Kelsie!
Marissa says
These bars are completely mouthwatering, Kelsie! Carrot cake in bar form is so perfect for parties, get togethers + portable! Such a great idea.
Mary Ann | The Beach House Kitchen says
HUGE carrot cake fans at our house Kelsie. And how perfect would these be for Easter? I love cake/cookie bars too, because they’re so easy and I’m somewhat challenged when it comes to frosting cakes! I need l lessons from you. Pinned and so excited to try these!
Ben @ Havocinthekitchen says
the carrot season! These carrot bars look sensationally delicious. For me (And probably for many folks) the best part of a carrot cake is the frosting. And I must admit you did a great job by incorporating it in the batter and baking it. That’s technically a carrot cheesecake now. And a carrot cheesecake is always better than a regular carrot cake, in my book 🙂
David @ Spiced says
I agree with you, Kelsie. Carrot cake is totally a year-round thing. But at least this time of the year we have an easy excuse, right? These bars sound amazing, and I know they wouldn’t last long around here. Perhaps the Easter Bunny will bring me some eggs packed with these bars this year? Wouldn’t that be cool? 🙂
sherry says
ah cream cheese frosting. one of my faves, along with buttercream…
Christie says
These Carrot Cake Bars look sooo good! I am a big fan of carrot cake and this is one amazing idea Kelsie!
Dawn - Girl Heart Food says
Always excited about carrot cake! And what a brilliant idea to make it into portable bars! I’m definitely giving this one a try soon…probably this weekend! I know both hubby and I would LOVE! Pinned! Happy Monday, Kelsie 🙂
Cheyanne says
I love love love carrot cake, so I totally agree – carrot cake is ALWAYS in season! I am absolutely dying over these bars! I think I’ve mentioned my love of cream cheese frosting before, so the fact that these bars are swirled and baked with the frosting right in them is making me swoon!! I may actually love these bars more than the classic cake!!! Pinned! So excited to try this recipe!!!
Milena says
Great idea to bake in the cream cheese frosting! Such a compact version of the original and with so much flavor. Cheers to carrot cake season:)
Kelly @ Kelly Lynn’s Sweets and Treats says
Totally digging that the cream cheese topping is mixed into the bar! We are a carrot cake loving family, so I’ll definitely need to try these!