Why You’ll Love This Recipe

If you love traditional carrot cake but want a simpler, quicker version, these bars are the answer. They capture all the delicious flavors of a homemade carrot cake, including the sweet and spice-filled batter, moist texture, and decadent cream cheese frosting. The best part? They are served in bar form, making them incredibly easy to prepare and serve. With a minimal prep time and simple ingredients, you’ll have a dessert everyone will rave about!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

1¼ cups unsweetened applesauce or oil
2 cups sugar
3 eggs

Dry ingredients:

2 cups flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon

Other:

2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup crushed pineapple (not drained; use pineapple in juice, not syrup)

Cream Cheese Frosting:

½ cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla
1 lb powdered sugar

Directions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the applesauce (or oil), sugar, and eggs. Stir until well combined.
Add the dry ingredients—flour, baking soda, baking powder, salt, and cinnamon—and mix.
Stir in the grated carrots, coconut, nuts (if using), vanilla, and crushed pineapple.
Pour the batter into a greased or parchment-lined 10×15-inch jelly roll pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely.
To make the frosting, beat together the butter and cream cheese until fluffy. Add the vanilla and powdered sugar, and continue to beat until smooth.
Spread the frosting over the cooled carrot cake bars and serve.

Servings and Timing

Servings: 36 bars
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Nuts: Add chopped walnuts or pecans for extra texture.
Frosting: For a slightly different twist, you can mix in a teaspoon of cinnamon or a few tablespoons of maple syrup in the frosting.
Pineapple: If you prefer a less moist bar, you can reduce the pineapple or omit it completely.

Storage/Reheating

Store any leftover carrot cake bars in an airtight container in the refrigerator for up to 3 days.
To reheat, simply microwave a single serving for 10-15 seconds or let them come to room temperature before serving.

FAQs

Can I make these carrot cake bars into a layered cake?

Yes! You can use the same recipe for a layered cake, just adjust the baking time accordingly.

Can I use vegetable oil instead of applesauce?

Yes, vegetable oil works well as a substitute for applesauce, giving the bars a slightly richer flavor.

Can I omit the coconut?

Yes, if you don’t like coconut or have allergies, you can leave it out without affecting the texture or taste.

How can I make the bars healthier?

You can substitute part of the sugar with honey or use whole wheat flour instead of regular flour to make the bars a bit healthier.

Can I freeze these carrot cake bars?

Yes, you can freeze the bars for up to 2-3 months. Just make sure to wrap them tightly before freezing.

Can I use fresh pineapple instead of canned?

Yes, but make sure to drain the fresh pineapple to prevent the bars from being too wet.

How long do these carrot cake bars stay fresh?

These bars will stay fresh for up to 3 days when stored in the refrigerator in an airtight container.

Can I use light cream cheese for the frosting?

Yes, light cream cheese can be used, but it may result in a slightly less creamy texture.

Can I make these carrot cake bars ahead of time?

Absolutely! These bars actually taste even better after they’ve had time to sit for a few hours, making them an excellent make-ahead dessert.

How do I know when the bars are done baking?

Insert a toothpick into the center of the bars. If it comes out clean, the bars are done baking.

Conclusion

These Carrot Cake Bars with Cream Cheese Frosting are the perfect dessert for anyone craving the classic flavors of carrot cake but in an easier-to-make, more portable form. They’re sweet, moist, and topped with a rich frosting that’s sure to satisfy your sweet tooth. Whether you’re baking for a crowd or just looking for a simple treat, these bars are an irresistible choice!

Carrot Cake Bars with Cream Cheese Frosting

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These Carrot Cake Bars with Cream Cheese Frosting offer the perfect balance of moist, flavorful cake and rich, creamy frosting in a convenient, easy-to-serve bar format. A quick and simple alternative to traditional carrot cake, these bars are made with grated carrots, pineapple, coconut, and a luscious cream cheese frosting, making them a crowd-pleasing treat. Perfect for any occasion!

Author: Emily
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35 minutes
Yield: 36 bars
Category: Dessert, Bars
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease or line a 10×15-inch jelly roll pan with parchment paper.
In a large mixing bowl, combine applesauce (or oil), sugar, and eggs. Mix well until combined.
In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Stir in grated carrots, coconut, nuts (if using), vanilla extract, and crushed pineapple.
Pour the batter into the prepared pan and smooth it out.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely.
While the bars are cooling, prepare the frosting. Beat together butter and cream cheese until fluffy, then add vanilla and powdered sugar. Continue beating until smooth.
Once the bars are completely cool, spread the cream cheese frosting over the top.
Cut into 36 bars and serve!

Notes

Variations: Add chopped walnuts or pecans for added texture. For a unique twist, mix cinnamon or maple syrup into the frosting.
Storage: Store in an airtight container in the refrigerator for up to 3 days. You can also freeze the bars for up to 2-3 months.
Healthier Option: Substitute part of the sugar with honey and use whole wheat flour for a slightly healthier version.