If you’re craving carrot cake without the fuss of a layer cake, these Carrot Cake Bars are a perfect solution.
They capture the cozy spices and tender, moist texture of traditional carrot cake but in an easy, one-pan bar. These bars come together quickly and require no mixer—just simple bowls and utensils.
Table Talk with Tawnie
I first posted this recipe in 2019 and in 2025 gave it a refresh. The older version tended to be a touch dry and a bit over-spiced. This updated recipe is moist, balanced, and allows the carrots’ natural sweetness to shine while keeping the spices supportive rather than overpowering. I hope you love these as much as I do—can’t wait to hear what you think!
Ingredient Notes
(See the recipe card below for full measurements)
- Flour: Spoon and level your all-purpose flour for accurate measurement. A 1:1 gluten-free blend may work but hasn’t been formally tested here.
- Spices: A mix of cinnamon, nutmeg, ginger, cloves, and allspice gives that familiar carrot cake warmth. Adjust to taste.
- Melted butter: Using melted butter yields a dense, moist bar—more brownie-like in texture, which I prefer for these bars.
- Eggs: Room-temperature eggs blend more smoothly and help the bars hold their structure.
- Carrots: Finely grate fresh carrots (small holes on a box grater or a microplane). Avoid the thicker bagged shreds—they don’t always bake down evenly.
- Frosting essentials: Cream cheese, powdered sugar, vanilla, and a bit of butter make the classic frosting for these bars.
Step by Step Directions
(See the recipe card below for exact times and temperatures)
Whisk melted butter & sugar
Whisk slightly cooled melted butter with packed brown sugar until smooth and free of clumps.
One-bowl magic
Add eggs and vanilla to the butter-sugar mixture, then fold in the dry ingredients and grated carrots. Don’t overmix—the batter will be thick, which is exactly right for these bars.
Add to pan & bake
Spread the batter into a lined 9×9 pan and bake until set. Watch carefully—avoid overbaking so the bars stay tender and moist.
Cool, add frosting, and dig in!
Cool the bars completely before spreading the cream cheese frosting. Garnish with a dusting of cinnamon and chopped walnuts if you like, then slice and serve.
Expert Tips
- Finely grate the carrots so they integrate into the batter and keep the bars uniformly moist.
- Add-ins: If you like texture, fold in up to 1/2 cup chopped walnuts or 1/3 cup raisins; otherwise keep the bars simple and classic.
- Cool fully: Let the bars cool completely before frosting to prevent the frosting from melting.
- Decorate: For a fun touch, pipe small orange and green frosting carrots on top of the cream cheese layer.
Can I make these with brown butter?
Yes—browning the butter adds a nutty depth and extra richness. Let the brown butter cool before mixing with the sugar. Because browning reduces moisture, stir in 1–2 tablespoons of milk per 1/2 cup of browned butter to keep the bars tender.
Variations / Substitutions
- Chopped nuts – Add ½ cup walnuts or pecans to the batter for crunch.
- Raisins – Up to ⅓–½ cup for a chewy addition.
- Pineapple – ¼ cup well-drained crushed pineapple adds extra moisture.
- Dairy-free – Use plant-based butter and vegan cream cheese.
- Gluten-free – Try a 1:1 gluten-free flour blend with xanthan gum for best texture.
Browse Other Recipes!
Storage / Freezing
- Fridge: Store in an airtight container for up to 5 days. Bring to room temperature to serve.
- Room temperature: For short periods the bars can sit out, but refrigeration is safest because of the cream cheese frosting.
- Freezer: Freeze unfrosted bars for up to 2 months; thaw and add frosting after thawing.
More Recipes You’ll Love
Carrot Cake Bread
Carrot Cake Cheesecake Bars
Carrot Cake Oatmeal
Carrot Cake Cookie Ice Cream Sandwiches
Shop this post
Mixing Bowls
9×9-inch Baking Pan
Carrot Cake Bars
Ingredients
For the bars
- 1 1/4 cups all-purpose flour, spooned and leveled
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 1/4 cup dark brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cup loosely packed finely grated carrots (about 1–2 large carrots)
For the frosting
- 4 oz softened cream cheese
- 4 Tbsp softened unsalted butter
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prep: Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving an overhang to lift the bars out easily.
- Whisk dry ingredients: In a bowl, whisk together flour, cinnamon, salt, nutmeg, ginger, cloves, and allspice.
- Whisk butter and sugar: In another bowl, whisk the melted butter and brown sugar until smooth, breaking up any clumps.
- Add eggs & vanilla: Whisk in the eggs one at a time, then stir in the vanilla.
- Fold in dry ingredients and carrots: Add the dry mix and grated carrots, folding gently. The batter will be thick—don’t overmix.
- Spread in pan: Transfer the batter to the prepared pan and spread evenly. Parchment helps with removal after baking.
- Bake: Bake about 18–20 minutes. Avoid overbaking; the bars will continue to set as they cool. If they are still very gooey, bake a little longer.
- Cool & frost: Cool the bars completely. Beat softened cream cheese and butter until smooth, then add powdered sugar, vanilla, and a pinch of salt. Thin with a splash of milk if needed. Spread over cooled bars.
- Enjoy: Garnish with cinnamon and chopped walnuts if desired, slice, and serve.
Notes
- Mix-ins: Add nuts or raisins if desired (about ½ cup).
- Storage: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Nutrition Information
Nutritional information is an estimate and should be used as a guide. Ingredient brands and measurements can affect accuracy.
Photos by Megan McKeehan of The Broke Girl Table.
This recipe was originally published April 2019 and updated with a revised recipe and new photos in April 2025. If you’d like the previous version, feel free to comment and request it.