Easter is a time for delicious treats, and these carrot cake bars are a must-have for any spring gathering! If you love the flavors of classic carrot cake but want an easier, handheld version, this carrot cake bars recipe is perfect for you. Soft, moist, and topped with a luscious cream cheese frosting, these bars bring all the cozy flavors of traditional carrot cake in a simple, slice-and-serve format.
Whether you’re looking for a festive Easter dessert bar or a quick cake bar recipe to satisfy your sweet tooth, these cookie bars are sure to impress. Perfect for brunches, bake sales, potlucks, or just a weekend treat, these bars are a delicious way to celebrate the season.
Why You’ll Love These Carrot Cake Bars
These Easter dessert bars are:
- Easy to Make – No layering, no fuss—just bake, frost, and slice!
- Perfectly Spiced – A blend of cinnamon, nutmeg, and ginger gives them a warm, cozy flavor.
- Moist and Flavorful – Thanks to shredded carrots and a hint of vanilla.
- Great for Sharing – Slice into squares for a crowd-friendly dessert bar recipe.
- Topped with Creamy Frosting – A rich cream cheese frosting takes them to the next level.
Ingredients for Carrot Cake Bars
Gather these ingredients to make the most delicious carrot cake bars recipe:
For the Carrot Cake Bars:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (150g) finely shredded carrots
- ½ cup (120ml) milk
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
To make these bars cookies, you’ll need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- 9×13-inch baking pan
- Parchment paper
- Cooling rack
- Spatula for frosting
Step-by-Step Instructions to Make Carrot Cake Bars
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, mixing well.
Step 4: Add the Carrots
Fold in the shredded carrots until evenly distributed.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, alternating with milk, and stir until just combined. Do not overmix.
Step 6: Bake the Bars
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Let the cake bars cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: Make the Cream Cheese Frosting
In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in the vanilla extract.
Step 9: Frost and Slice
Spread the frosting evenly over the cooled bars. Slice into squares and serve!
Expert Tips for the Best Carrot Cake Bars
- Use freshly shredded carrots – Pre-packaged shredded carrots can be dry.
- Don’t overmix the batter – This keeps the bars soft and tender.
- Let the bars cool completely before frosting – Warm bars will cause the frosting to melt.
- Chill before slicing – This makes for cleaner cuts and easier serving.
Fun Variations of Carrot Cake Bars
- Nutty Crunch – Add ½ cup chopped walnuts or pecans for texture.
- Raisin Twist – Mix in ¼ cup golden raisins for extra sweetness.
- Chocolate Lovers – Drizzle with melted white chocolate for a fun touch.
How to Store and Keep Your Bars Fresh
To store these dessert bars:
- Refrigerate in an airtight container for up to 5 days.
- Freeze (without frosting) for up to 2 months. Thaw and frost before serving.
Serving Ideas and Presentation Tips
- Serve with a cup of tea or coffee for a cozy treat.
- Arrange on a festive platter with Easter decorations for a themed dessert.
- Sprinkle with extra cinnamon or coconut flakes for an elegant touch.
Common Mistakes to Avoid When Making Carrot Cake Bars
- Not greasing the pan – This makes it hard to remove the bars cleanly.
- Overbaking – Check at 25 minutes to prevent dryness.
- Skipping the cooling step – Frosting on warm bars can melt and become runny.
Pairing Ideas: What to Serve with These Carrot Cake Bars
- Vanilla bean ice cream for an indulgent pairing.
- A warm chai latte to complement the spices in the bars.
- Fresh fruit like strawberries or pineapple for a refreshing contrast.
FAQ Section
1. Can I make these bars ahead of time?
Yes! You can bake them up to 2 days in advance and frost them before serving.
2. Can I use store-bought frosting?
Absolutely! While homemade frosting tastes best, store-bought cream cheese frosting is a great time-saver.
3. Can I make these gluten-free?
Yes! Substitute gluten-free all-purpose flour in a 1:1 ratio.
Final Thoughts and Call to Action
These carrot cake bars are a must-try for any springtime gathering! Whether you’re making them for Easter dessert bars, a bake sale, or just a weekend treat, they’re easy, delicious, and perfect for sharing.
Give this cake bars recipe a try and let us know how it turned out! Share your creations on social media and tag us. Don’t forget to subscribe for more dessert bar recipes and holiday treats!
PrintCarrot Cake Bars : The Perfect Easter Dessert Bars
Easter is a time for delicious treats, and these carrot cake bars are a must-have for any spring gathering!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Category: Dessert
- Cuisine: American
Ingredients
For the Carrot Cake Bars:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (150g) finely shredded carrots
- ½ cup (120ml) milk
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, mixing well.
Fold in the shredded carrots until evenly distributed.
Gradually add the dry ingredients to the wet mixture, alternating with milk, and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake bars cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in the vanilla extract.
Spread the frosting evenly over the cooled bars. Slice into squares and serve!
Notes
- Use freshly shredded carrots – Pre-packaged shredded carrots can be dry.
- Don’t overmix the batter – This keeps the bars soft and tender.
- Let the bars cool completely before frosting – Warm bars will cause the frosting to melt.
Nutrition
- Serving Size: 16
- Calories: 220
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 3g
Keywords: Easter Dessert Bars