When I first envisioned these Carrot Cake Bars, I was intent on getting the perfect "bar" texture, not just another sheet cake. With years of baking carrot cake behind me, I knew the right ingredient ratios would make these moist and chewy in the center, similar to a blondie, while still delivering that classic flavor!
Whether making these these ahead, freezing them, adding cream cheese frosting, or serving them as is, this recipe has delivered in every scenario. It's even made its way to our list of favorite Easter Recipes.
This recipe may just become my new Easter favorite!
Our family has always had a really tasty carrot cake (we actually added pineapple to that recipe and turned it into a Carrot Bundt Cake that is delicious). But sometimes I want less cake texture and something more like the texture of our Lemon Brownies.
I took some of our favorite techniques from both of those to develop the perfect dessert for all things spring!
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Why this recipe made the cut
This recipe got tested and refined as it got served at parties, family dinners, even my office break room (it's the best place to find hungry taste testers!). I wanted this to be a recipe I personally can come back to again and again, and I am proud to say I really love it! Here's what stands out to me:
- The flavor is just really yummy: I mean, it's just that truly delicious, classic flavor!
- The right texture: Chewy and moist!
- It's a no mixer, no food processor batter: You can make it by hand in a big bowl, which is a score for me! I do use a mixer for the frosting, which is optional.
Ingredients for carrot cake blondies
This recipe doesn't use any fancy ingredients, just a few classic ones. Ingredient quantities are in the recipe card below, but I've added a few notes below the picture to help you have the most success.
- Butter: I always cook and bake with salted butter. Maybe not a popular take, but my absolute preference because it enhances flavor every time.
- Brown sugar: This adds more moisture and chew than white sugar would. I find the flavor of dark brown sugar a little strong for this dessert, so I suggest sticking with light/regular.
- Egg and egg yolk: The extra yolk is super important for adding extra moisture and that chewy factor.
- Vanilla extract: This make a genuine difference in flavor, absolutely worth it.
- Carrot: I like the texture best when it is grated on the fine/medium side of a cheese grater. Peeling the carrots first is optional (I don't usually), but definitely scrub the carrots and rinse well first to remove any dirt.
- All-purpose flour: For best results, fluff the flour with a fork or whisk really well before measuring to avoid packing too much into the cup. I don't recommend substituting whole wheat flour or gluten-free flour, since they absorb moisture differently and will change the final texture.
- Spices: We use a simple homemade mix of warm spices that beats most store-bought blends (at least we think so). You'll need kosher salt, cinnamon, nutmeg, and cloves.
- Walnuts: Pecans would also be delicious, or you can leave out the nuts entirely.
Helpful kitchen tools
![Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(12x16 Inch)[Advanced Series]](https://m.media-amazon.com/images/I/61E6r3VX5pL._AC_UL320_.jpg)
How to make carrot cake bars
Start by preheating the oven to 350 degrees Fahrenheit. Next, line a 9x9 square pan with a parchment sling (this makes it much easier to remove the bars later) and spray it lightly with baking spray.
In a large microwave-safe bowl, melt the butter. While it is still warm, add the brown sugar and whisk for 2 minutes, until it is thick and lighter in color. Don't skip this step, because it will impact the final chewy texture.
Next, add the eggs, egg yolk, and vanilla. Whisk it together just until it's smooth.
Use a rubber spatula to gently stir in the grated carrot until it is evenly distributed.
Now you can add all the dry ingredients and stir with the spatula until the dough is almost combined, with only a few white streaks remaining.
Last, add the chopped nuts and continue to stir until the batter is evenly combined and no white streaks are left. Be careful not to overmix in order to avoid making them tough.
Pour the finished batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean or with just a few moist crumbs. Every oven is different, so I suggest checking early if your oven tends to run hot. Over-baking these will cause them to dry out, so you want to remove them as soon as they are baked through.
To make the frosting, beat the butter and cream cheese on high speed with a hand mixer or stand mixer for 1-2 minutes, until it is smooth. Then add the vanilla and mix again until combined.
Add the powdered sugar and mix on low at first (just to avoid a mess), then gradually increase the speed to medium-high for 1-2 minutes. It should be light and fluffy. Spread on top of the completely cooled bars, then slice and serve!
Variations
- Use this Brown Butter Cream Cheese Frosting for lots of extra flavor.
- Swap the walnuts for pecans, or leave the nuts out altogether.
- Cut each of the 16 squares in half horizontally for cute triangles! This little trick will help you serve a lot more people.
- For a different look, slice the bars before frosting them, then use a 1M piping tip to pipe a swirl on each square.
- Try using icing carrots on top for a festive Easter look.
Make ahead and freezing instructions
How to make ahead: You can make these completely ahead and store them in an airtight container in the fridge overnight. I suggest taking them out 30-90 minutes before serving to let the frosting soften, depending on how warm the room is. Alternatively, you can make the frosting fresh right before serving.
How to freeze: These freeze well as a whole pan or individual slices, with or without frosting (although for a special occasion I always suggest adding the frosting fresh for that just-made look). Seal the bars very well with plastic and foil, then freeze for 1-3 months. Thaw the whole pan or individual pieces at room temperature for 2-4 hours before serving.
Instructions for a 9x13 pan instead
For larger gatherings, I have made this very successfully in this 9x13 pan. You can double the recipe exactly, following the instructions as written.
FAQs
Simply cut a piece of parchment that fits the width of the pan with several inches of overhang on two sides. When you press it into the pan, the excess will hang over the edges and act as handles to lift the bars out after baking. This video shows the same hack we use to keep those flaps out of the way while baking.
For best results, use a light-colored metal pan. We use this OXO 9x9 pan all the time! Darker metal will conduct heat more quickly, causing a darker crust, and glass pans conduct heat slowly, which can results in an overbaked crust and underbaked center.
Tips & tricks
- Chop the nuts pretty small so the bars cut cleanly without crumbling.
- Remove them from the oven as soon as they are cooked through to keep the bars soft and moist.
- Pull them out of the fridge 30-90 minutes before serving to allow the frosting to soften up (I don't recommend leaving them out longer than 2-3 hours since the frosting is made with cream cheese).
More recipes
Looking for other recipes? Try these:
Recipe
Carrot Cake Bars Recipe
Equipment
Ingredients
Bars
- ¾ cups (12 tbsp) salted butter
- 1 ¼ cups brown sugar gently packed
- 1 egg + 1 yolk
- 1 teaspoon vanilla
- ¾ cups (~ 3 oz) carrot grated finely (about 1-2 large carrots)
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ cup walnuts chopped
Cream Cheese Frosting
- 6 tablespoon butter softened to room temperature (should be a firm soft)
- 6 oz cream cheese softened to room temperature (should be a firm soft)
- ½ teaspoon vanilla
- 2-3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 pan with a parchment sling (this makes it much easier to remove the bars later) and spray it lightly with baking spray.
- In a large microwave safe bowl, melt the butter. As soon as it is completely melted and while it is still warm, stir in the brown sugar. Whisk it together for about 2 minutes, until it's thick and lighter in color.¾ cups (12 tbsp) salted butter, 1 ¼ cups brown sugar
- Whisk in the eggs, egg yolk, and vanilla until smooth.1 egg + 1 yolk, 1 teaspoon vanilla
- Using a rubber spatula, stir in the grated carrot.¾ cups (~ 3 oz) carrot
- Add the flour, salt, cinnamon, nutmeg, and cloves. Stir until the dough is almost combined, with only a few white streaks remaining.1 ¼ cups all-purpose flour, ¼ teaspoon kosher salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves
- Add the chopped nuts and continue to stir until the batter is evenly combined and no white streaks are left. Be careful not to overmix in order to avoid making them tough.½ cup walnuts
- Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out clean or with only a few moist crumbs. It will be lightly golden brown and set in the middle. Be very careful not to overbake. Cool completely in the pan.
- To make the frosting, beat the butter and cream cheese on high speed with a hand mixer or stand mixer for 1-2 minutes, until it is smooth. Then add the vanilla and mix again until combined.6 tablespoon butter, 6 oz cream cheese, ½ teaspoon vanilla
- Add the powdered sugar and mix on low at first (just to avoid a mess), then gradually increase the speed to medium-high for 1-2 minutes. It should be light and fluffy.2-3 cups powdered sugar
- Spread the frosting on top of the completely cooled bars, then sprinkle very lightly with cinnamon and the crumbs of the chopped walnuts, if desired. Use the sling to lift them out of the pan, then use a long sharp knife to cut them into 16 evenly sized squares.
Notes
- Chop the nuts pretty small so the bars cut cleanly without crumbling.
- Remove them from the oven as soon as they are cooked through to keep the bars soft and moist.
- Pull them out of the fridge 30-90 minutes before serving to allow the frosting to soften up (I don't recommend leaving them out longer than 2-3 hours since the frosting is made with cream cheese).
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
These carrot cake bars are the perfect spring dessert!