Easy Carrot Cake Bars with Cream Cheese Frosting

These carrot cake bars combine everything I love about classic carrot cake in a simpler, more portable form. Imagine soft, spiced bars loaded with shredded carrots and crunchy pecans, then topped with tangy cream cheese frosting. They’re perfect for potlucks, lunchboxes, or when you want carrot cake without all the fuss.

I’ve always been a carrot cake enthusiast, but sometimes I don’t want to deal with layer cakes. That’s where these bars come in. They deliver all those warm spices and rich flavors in an easy-to-make pan dessert. The texture sits somewhere between a moist cake and a chewy blondie, giving you the best of both worlds.

Why you’ll love this recipe

Rich flavor profile: Melted butter, brown sugar, and warm spices create incredible depth. The combination of cinnamon, ginger, and nutmeg makes every bite aromatic and satisfying. Toasted pecans add a buttery crunch that complements the soft texture perfectly.

Perfect texture: These bars aren’t quite cake, and they’re not quite blondie. They’re delightfully moist and dense with a tender crumb. The shredded carrots keep them incredibly soft without making them soggy.

Simple preparation: No mixer required for the bars themselves. You’ll melt butter, whisk ingredients, and fold everything together. The cream cheese frosting comes together in minutes with just a hand mixer or stand mixer.

Make-ahead friendly: These bars actually taste better the next day after the flavors meld. They store beautifully in the refrigerator and can be made a day or two ahead of serving.

Key ingredients

Melted butter: Using ¾ cup of melted butter creates that dense, moist texture. Let it cool slightly before mixing to avoid cooking the eggs. The butter adds rich flavor throughout.

Brown and granulated sugar: This dual-sugar approach gives complexity. Brown sugar adds moisture and molasses notes, while granulated sugar provides structure. Together they create the perfect sweetness level.

Egg plus extra yolk: The additional egg yolk enriches the bars significantly. It adds fat and moisture, making the texture more luxurious. This small addition makes a noticeable difference.

Warm spice blend: Cinnamon, ginger, and nutmeg work harmoniously here. I use 2½ teaspoons of cinnamon for backbone, with ginger and nutmeg supporting. This combination creates that classic carrot cake flavor profile.

Freshly shredded carrots: Use the medium or small holes on your box grater. Pre-shredded carrots from the store are too thick and won’t soften properly. Fresh carrots have better moisture and texture.

Toasted pecans: Toasting the pecans brings out their natural oils and intensifies their flavor. Chop them finely so they distribute evenly. They add essential crunch to contrast the soft bars.

Cream cheese frosting: Softened cream cheese and butter create a tangy, smooth frosting. The powdered sugar sweetens it perfectly, while vanilla extract rounds out the flavor.

Recipe timing and yield

Yield: 16 bars (from 9×9-inch pan)
Difficulty Level: Easy

Ingredients Table & Recipe Instructions

Ingredients table

Recipe overview

Making the bars:

First, preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. This step makes cleanup easier and helps you lift the bars out cleanly.

Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool for 5-10 minutes while you prepare other ingredients. This cooling time prevents the eggs from scrambling when mixed.

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar. Mix vigorously for about one minute until well combined. The mixture will look slightly grainy, which is normal.

Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk thoroughly until the mixture becomes smooth and glossy. You should see no streaks of egg remaining.

In a separate bowl, combine the flour, cinnamon, ginger, nutmeg, salt, and baking powder. Whisk these dry ingredients together to distribute the spices evenly. This ensures every bite has consistent flavor.

Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, fold everything together gently. Stir just until no flour streaks remain, being careful not to overmix.

Add the shredded carrots and chopped pecans to the batter. Fold them in until evenly distributed throughout. The batter will be thick and somewhat sticky.

Transfer the batter to your prepared pan. Spread it evenly into the corners using an offset spatula or the back of a spoon. The batter should be about ¾ inch thick.

Bake for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The center should look set, not jiggly.

Remove from the oven and let cool in the pan on a wire rack. Allow at least one hour of cooling time before frosting. For cleanest slicing, refrigerate for 30 minutes after cooling.

Making the cream cheese frosting:

While the bars cool, prepare your frosting. Make sure your cream cheese and butter are properly softened. They should be room temperature and easily spreadable.

In a medium bowl, beat the cream cheese and butter together using a hand mixer or stand mixer. Beat on medium speed for 1-2 minutes until completely smooth and creamy.

Add the powdered sugar and vanilla extract. Start mixing on low speed to avoid a sugar cloud. Once incorporated, increase to medium-high speed and beat for 2-3 minutes.

The frosting should be light, fluffy, and perfectly spreadable. If it seems too thick, add a teaspoon of milk. If too thin, add more powdered sugar.

Assembling the bars:

Once the bars are completely cool, spread or pipe the frosting over the top. For neat presentation, frost the entire pan before slicing. For individual servings, cut first and pipe frosting on each bar.

If desired, sprinkle additional finely chopped toasted pecans over the frosting. This adds visual appeal and extra crunch. Press them gently into the frosting so they adhere.

Tips, Storage & FAQs

Recipe tips for success

Butter temperature matters: After melting, let your butter cool for 5-10 minutes. If it’s too hot, it will scramble the eggs. Use this cooling time to grate carrots and measure dry ingredients efficiently.

Shredding carrots correctly: Use the medium or small holes on a box grater for best results. Pre-shredded carrots are too thick and won’t soften during baking. They’ll create an unpleasant texture.

Measure shredded carrots loosely, not packed down. Overpacking carrots can make the bars too dense. One cup should weigh approximately 100 grams.

Toast those pecans: This step is crucial for maximum flavor. Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes. They should smell fragrant and look slightly darker.

Don’t overbake: These bars should remain moist and slightly underbaked in the center. They’ll continue cooking as they cool. Overbaking creates dry, crumbly bars instead of chewy ones.

Cooling completely is essential: Warm bars will be too soft to slice cleanly. For absolute best results, refrigerate the bars for 30 minutes before cutting. This firms them up perfectly.

Cutting clean squares: Use a sharp knife wiped clean between cuts. For professional-looking bars, measure and mark your cutting lines with a ruler. Trim edges if desired for uniform pieces.

Frosting presentation options: Spread frosting smoothly with an offset spatula for a classic look. Or use a piping bag with a star tip for decorative swirls. Both methods work beautifully.

Serving suggestions

These carrot cake bars shine at room temperature. The texture becomes perfectly soft and the flavors are most pronounced. Remove from the refrigerator 30-60 minutes before serving.

Pair them with hot coffee or cold milk for a delightful treat. The bars are sweet enough to stand alone but not overwhelming. They make excellent afternoon snacks or dessert portions.

For special occasions, serve on a decorative platter with extra pecan garnish. A dusting of cinnamon on the plate adds elegant presentation. Fresh mint leaves provide a pop of color.

Storage instructions

Store frosted bars in an airtight container in the refrigerator. They’ll keep fresh for up to 5 days. Layer parchment paper between stacked bars to prevent frosting from smearing.

For longer storage, freeze unfrosted bars wrapped tightly in plastic wrap, then aluminum foil. They’ll maintain quality for up to 3 months. Thaw overnight in the refrigerator before frosting.

Frosted bars can also be frozen, though the frosting texture may change slightly. Place them on a baking sheet to freeze solid first. Then transfer to an airtight container with parchment between layers.

Frequently Asked Questions

Can I substitute the pecans with walnuts or another nut?

Absolutely! Walnuts are a traditional carrot cake choice and work perfectly here. Chopped almonds or hazelnuts also complement the spices well. Toast whichever nut you choose for best flavor. For nut-free bars, substitute with roasted sunflower seeds or simply omit them entirely.

Can I make these in a different size pan?

Yes, you can adapt the recipe for an 8×8-inch pan or a 9×13-inch pan. An 8×8 pan will yield thicker bars; increase baking time by 5-7 minutes. A 9×13 pan creates thinner bars; reduce baking time by 5 minutes and check for doneness.

How do I know when the bars are done baking?

The edges should be golden brown and pulling slightly away from the pan sides. The center should look set rather than wet or jiggly. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Can I reduce the sugar in this recipe?

I don’t recommend reducing sugar significantly in this recipe. The sugar ratio affects both flavor and texture. You could reduce each sugar by 2 tablespoons maximum without drastically affecting results. Beyond that, the bars may become dry.

What’s the best way to soften cream cheese and butter quickly?

Cut both into small cubes and let sit at room temperature for 30-45 minutes. For faster softening, microwave in 5-second intervals, checking frequently. The cream cheese and butter should be soft but not melted or greasy.

More bar dessert ideas

If you enjoyed these carrot cake bars, you might love blondies, lemon bars, or chocolate chip cookie bars. Pumpkin bars with cream cheese frosting offer similar spiced flavors. Zucchini bars provide another veggie-forward option worth trying.

Carrot Cake Bars with Cream Cheese Frosting

Moist, spiced carrot cake bars loaded with shredded carrots and toasted pecans, topped with tangy cream cheese frosting. Easy one-pan dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Calories 285 kcal

Ingredients

  

• For the Bars:
• ¾ cup unsalted butter 172g, melted and cooled slightly
• ½ cup brown sugar 105g, packed
• ½ cup granulated sugar 100g
• 1 large egg room temperature
• 1 egg yolk
• 1½ teaspoons vanilla extract
• 1⅓ cups all-purpose flour 170g
• 2½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 scant teaspoon baking powder
• 1 cup shredded carrots 100g, loosely measured
• ½ cup pecans 65g, finely chopped and toasted
• For the Cream Cheese Frosting:
• 4 oz cream cheese 113g, softened
• 4 tablespoons unsalted butter 57g, softened
• 1½ cups powdered sugar 187g
• ½ teaspoon vanilla extract
• 2 tablespoons chopped pecans optional, for garnish

Instructions

 

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
• Melt butter and let cool for 5-10 minutes.
• In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for about 1 minute until well combined.
• Add egg, egg yolk, and vanilla extract. Whisk until smooth and glossy with no streaks remaining.
• In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, and baking powder.
• Fold dry ingredients into wet ingredients using a rubber spatula. Mix just until no flour streaks remain.
• Add shredded carrots and chopped pecans. Fold until evenly distributed.
• Transfer batter to prepared pan and spread evenly into corners.
• Bake for 25-30 minutes until edges are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
• Remove from oven and cool completely in pan on wire rack for at least 1 hour.
• For frosting: Beat cream cheese and butter together for 1-2 minutes until smooth and creamy.
• Add powdered sugar and vanilla. Beat on low speed to incorporate, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
• Once bars are completely cool, spread frosting over the top. Garnish with additional chopped pecans if desired.
• Refrigerate for 30 minutes before cutting into 16 squares for cleanest slices.

Notes

Butter Temperature: Let melted butter cool for 5-10 minutes before mixing to prevent scrambling the eggs.
Shredding Carrots: Use medium or small holes on a box grater. Pre-shredded carrots are too thick and won’t soften properly.
Toasting Pecans: Toast at 350°F for 5-7 minutes until fragrant for maximum flavor.
Storage: Store frosted bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted bars wrapped in plastic wrap and foil for up to 3 months. Thaw in refrigerator before frosting.
Pan Size Adjustments: Use 8×8-inch pan for thicker bars (add 5-7 minutes baking time) or 9×13-inch for thinner bars (reduce by 5 minutes).
Nut Substitutions: Walnuts, almonds, or hazelnuts work well. For nut-free, use sunflower seeds or omit.
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Keyword carrot cake bars