These carrot cake bars are soft, moist, and full of warm spices with plenty of freshly grated carrots. I like how they capture all the classic flavors of carrot cake but in an easy bar form that feels more casual and perfect for sharing. I usually make these when I want a comforting homemade dessert without the effort of layering and frosting a full cake.
Why You’ll Love This Recipe
I love this recipe because it’s simple, reliable, and always turns out tender. The bars bake evenly, slice cleanly, and are easy to transport. I also like how adaptable they are, whether I want to add nuts, raisins, or keep them plain. Most of all, they feel homemade and cozy, perfect with a cup of coffee or tea.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup brown sugar
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups finely grated carrots
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking pan with parchment paper. In one bowl, I mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, I whisk the eggs with both sugars until smooth, then stir in the oil and vanilla.
I gradually add the dry ingredients to the wet mixture, mixing just until combined. I then fold in the grated carrots, making sure they are evenly distributed. I pour the batter into the prepared pan and smooth the top before baking until a toothpick inserted in the center comes out clean. After baking, I let the bars cool completely before slicing.
Servings And Timing
I usually cut this recipe into about 12 to 16 bars, depending on how large I want them. The preparation takes around 15 minutes, and the baking time is about 30 to 35 minutes. Including cooling, I plan for roughly 1 hour total.
Variations
I sometimes add chopped walnuts or pecans for extra texture. Raisins or crushed pineapple also work well if I want a sweeter, more traditional carrot cake flavor. When I’m in the mood for something extra, I spread a simple cream cheese frosting on top once the bars are fully cooled.
Storage/Reheating
I store these carrot cake bars in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. If I want them warm, I reheat individual bars briefly in the microwave, just until slightly warm and soft.
FAQs
Can I make these carrot cake bars ahead of time?
I often make them a day in advance, and I find that the flavor actually improves after resting overnight.
Can I freeze carrot cake bars?
I freeze them wrapped tightly, and they keep well for up to two months. I thaw them at room temperature before serving.
Do I need to peel the carrots?
I usually peel them for the best texture, especially if the skins are thick or dry.
Can I reduce the sugar?
I have reduced the sugar slightly before, and the bars still turn out moist, though less sweet.
What pan size works best?
I typically use a 9×13-inch pan for thinner bars or an 8×8-inch pan for thicker ones.
Conclusion
These carrot cake bars are one of my favorite easy desserts to bake when I want something classic and comforting. I like how flexible the recipe is and how it delivers all the familiar carrot cake flavors in a simple, no-fuss format that’s perfect for any occasion.
These soft and moist carrot cake bars deliver all the classic flavors of traditional carrot cake in a simple, sliceable form that’s perfect for casual gatherings and easy sharing.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup brown sugar
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups finely grated carrots
Instructions
Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk the eggs with the granulated and brown sugars until smooth.
Stir in the vegetable oil and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots until evenly distributed.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before slicing and serving.
Notes
Add chopped walnuts or pecans for crunch.
Mix in raisins or crushed pineapple for extra sweetness and moisture.
Top with cream cheese frosting for a more decadent version.
Use a 9×13-inch pan for thinner bars or 8×8-inch for thicker bars.
