Love carrot cake? You are going to enjoy this easy Carrot Cake Bars recipe. These sweet hand-held bars have the same flavor and texture with less work.
The sweet blend of spices and veggies makes them moist and delicious, and the layer of cream cheese frosting and sprinkles takes them over the top. It's official. You just found the perfect Easter dessert!
*This content is sponsored by Dixie Crystals Sugar. All opinions and ideas expressed are entirely my own.
My all time favorite cake is carrot cake. Although, I rarely make it at home. It is usually a dessert that I treat myself to when we find it at restaurants.
Part of the reason I never make it is that layer cakes take quite a bit of time to bake and frost. I'm more about easy desserts that require way less work and time.
Currently, I have plenty of time being at home all the time, so who knows. Maybe I'll get around to making a carrot cake soon.
A few years ago I made this Loaded Carrot Cake. The pineapple, coconut, raisins, and frosting make it absolutely incredible.
I realize I probably just alienate some of you by including the dried fruit. It's ok. We can agree to disagree on using raisins in baked goods. I'm personally a big fan of carrot cake with raisins and raisins in this Apple Bread Pudding.
When I was deciding on recipes to make for Easter this year, I put easy carrot cake bars with cream cheese frosting on my list. At the current moment, we do not have any raisins in the house, so I opted to make the bars with pecans instead.
Trust me. I will be making these carrot cake bars with raisins, as soon as I get to the grocery store again.
The carrot cake batter is easy to mix up; then you bake and frost it in a sheet pan. I also included some shredded zucchini in the batter.
Gotta love when you can eat your veggies in a cake. Am I right???
How To Make Carrot Cake Bars
- Spray a sheet pan with nonstick spray. You want to be able to remove the cake bars easily after they bake.
- Beat the eggs, oil, and sugars together. Stir in shredded carrots and zucchini.
- Stir together the dry ingredients and spices. Slowly beat them into the wet ingredients.
- Add chopped nuts gently, then spread the batter in the prepared pan and bake.
- Cool the cake completely on a wire rack, then spread frosting on top.
- Add extra nuts, sprinkles, and candies to the top and cut into squares.
What Kind of Frosting is Good on Carrot Cake Bars?
Honestly, any frosting would be delicious. But I have to say that cream cheese frosting would be my first choice. The tangy homemade frosting just adds something extra to these easy cake bars.
Can This Be Made in a 9x13 Pan?
Yes you can. Although, it will probably need to bake a little bit longer because it is thicker. Start testing it at the 30 minute mark and add time if needed.
Do You Need to Refrigerate These Bars?
If you add the cream cheese frosting on top of the carrot cake bars, you need to refrigerate them. I actually prefer the carrot cake bars cold from the fridge.
If you use leave them unfrosted or use a buttercream frosting, you can leave the pan of bars on the counter. Just be sure to cover them tightly, so they do not dry out.
Other Carrot Cake Recipes
- Carrot Cheesecake Muffins
- Carrot Bundt Cake
- Carrot Cake Donuts
- Carrot Cake Fudge
- Carrot Coconut Bread
More Easter Desserts
- Party Peeps Eclair Cake Cups
- Oreo Coconut Gooey Cake Bars
- Strawberry Cheesecake Cupcakes
- Coconut Cream Bundt Cake
- Mini Lemon Cheesecake Pies
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Recipe
Carrot Cake Bars
These tasty Carrot Cake Bars have all the texture, flavors, and aromas of the cake we all love so much in an easier to make and hand-held form.
Ingredients
For the Carrot Cake
- 1 cup oil
- 4 large eggs
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 cups finely shredded carrots
- 1 cup finely shredded zucchini
- 2 cups all-purpose flour*
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ¼ cups chopped pecans, divided
For the Topping
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 1 tablespoon heavy cream
- 2 tablespoons spring sprinkles
Instructions
- Preheat oven to 350°F.
- Spray a 10x15x1-inch pan with non-stick spray.
- Beat oil, eggs, and sugars together. Add carrots and zucchini and stir well.
- Stir together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Slowly beat into wet ingredients until combined.
- Add ¾ cup nuts and gently stir into batter. Spread evenly in prepared pan. Bake 30 minutes or until an inserted toothpick comes out clean.
- Remove and cool completely on a wire rack.
- To prepare cream cheese frosting, beat cream cheese, butter, and salt until creamy.
- Add vanilla, powdered sugar, and heavy cream and beat until light and fluffy.
- Spread evenly on cooled cake. Top with remaining chopped pecans and sprinkles.
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
This recipe was made with Dixie Crystals Sugar.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 50mgSodium: 255mgCarbohydrates: 46gFiber: 2gSugar: 34gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Dixie Crystals sponsored this recipe and post. All opinions expressed are 100% my own. Thank you for letting me share products and brands that we use and love. See my disclosure policy for more information.
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