Carrot Cake Bars
Last updated on January 9th, 2026
My husband just had a birthday, and he wanted carrot cake, so I decided to make these Carrot Cake Bars for him! Something a little different! They were so moist and delicious! Oh, and that homemade cream cheese frosting? I could’ve had half the pan by myself and I’m not even big on desserts! It’s nutty, carroty, creamy – it’s like a bar of sunshine! I think I’m going to be baking more than I initially thought because I’m actually really getting into the baking side! My son and I had fun crafting these and surprising dad when he got home from work!
What’s the backstory on carrot cake?
The carrot cake we know and love today started to take shape during WWII in the UK, when ingredients were scarce and sugar and butter were extremely hard to come by. The British Ministry of Food suggested using carrots as a substitute which is when incorporating carrots into desserts really popped off! By the 1960’s and 70’s, carrot cake was very popular in the US, especially as people became more health conscious! And by the 1980’s, it was a staple in bakeries and restaurants across the country!
What ingredients do I need to make this?
Butter
Egg
Carrots
Flour
Brown Sugar
Granulated Sugar
Vanilla
Cinnamon
Allspice
Baking Powder
Cream Cheese Frosting – store-bought or use my recipe!
How do I make it?
Preheat oven to 375 F and grease an 8×6 glass baking dish. Wash, peel, and shred the carrots, then set aside until ready to use.
In a medium sized bowl, cream sugars and butter with a spoon. Mix in the vanilla and egg, stir until combined.
In a separate large bowl, whisk flour, cinnamon, allspice, and baking powder until combined.
Mix the wet ingredients into the dry and stir until well incorporated. Gently fold in the carrot and give everything a good stir.
Spoon mixture into prepared baking dish and bake!
Carrot Cake Bars are done when a center toothpick comes out with just a few bits on it. Let cool completely before frosting! Enjoy!
Tips:
- These bars will keep in the refrigerator for 5-7 days if stored in an airtight container.
- Add some nuts to this if you want to! Walnuts, macadamia nuts, and pecans would all be fantastic choices!
Check out some more of my springy recipes – perfect for a potluck or Easter brunch!
Carrot Cake Bars
Ingredients
- 1 stick salted butter melted
- 1 egg
- 1 ½ cups carrot shredded
- 1 ¼ cups flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp baking powder
- Cream Cheese Frosting – store-bought or use my recipe!
Instructions
- Preheat oven to 375 ℉ and grease an 8×6 glass baking dish
- In a medium sized bowl, cream sugars and butter with a spoon
- Mix in the vanilla and egg, stir until combined.
- In a separate large bowl, whisk flour, cinnamon, allspice, and baking powder until combined.
- Mix the wet ingredients into the dry and stir until well incorporated
- Gently fold in the carrot, give everything a good stir, and spoon mixture into prepared baking dish
- Bake for 30 minutes. Carrot Cake Bars are done when a center toothpick comes out with just a few bits on it
- Let cool completely before frosting!
Notes
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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