Add Preferred SourceThere’s something about a warm slice of carrot cake that just feels like home. I remember making these Carrot Cake Bars with my grandmother one afternoon. The kitchen was filled with the scent of cinnamon and sweet carrots. While it looked effortless when she did it, I now appreciate the care she put into every step. These bars strike the perfect balance between soft, fluffy cake and creamy frosting, making them a treat everyone can enjoy.
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I make these for special occasions, but honestly, they’re perfect whenever you want to share something sweet. The aroma fills your home like a cozy bakery, and the taste is pure comfort. Carrot cake always reminds me of Sunday gatherings and family meals, whether it's a holiday or just an ordinary day. This recipe will always hold a special place in my heart.
A Cozy Southern Treat
This Carrot Cake Bars recipe is perfect when you’re craving something sweet with a touch of Southern charm. The cinnamon-spiced cake, cream cheese frosting, and toasted pecans deliver that classic dessert flavor. Whether for holidays or just a casual afternoon treat, baking these will fill your kitchen with a warm, inviting aroma.
Ingredients
How to Make Carrot Cake Bars
Start by preheating your oven to 350°F and spraying a 9-by-13-inch baking dish with cooking spray. This ensures your cake bars come out easily after baking.
In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set this mixture aside, as we’ll be adding it to the wet ingredients shortly. Now, grab your stand mixer and beat together the vegetable oil and sugar using the paddle attachment until the mixture is light and fluffy, this should take about 4 minutes.
Add in the eggs, one at a time, making sure to beat well after each addition. After the eggs are fully incorporated, grate the carrots using rotary drum grater and fold in the grated carrots. I love using the paddle attachment here because it ensures everything gets mixed smoothly without overworking the batter.
Once the wet ingredients are combined, carefully fold in the dry ingredients with a spatula until just incorporated, this is key to keeping your carrot cake light and tender. You don’t want to overmix, as that could make the bars dense.
Next, pour the batter into your prepared baking dish and spread it evenly with the back of a spoon. Pop it in the oven and bake for 35 to 40 minutes. The cake is done when the edges start to pull away from the pan, and a toothpick inserted into the center comes out clean or you can use instant-read thermometer to check the internal temperature of the cake.
Let the cake cool completely in the dish. While it’s cooling, make the frosting. In a stand mixer with the whisk attachment, beat the cream cheese and butter together until they’re smooth and combined. Gradually add the sifted confectioners’ sugar, half a cup at a time, mixing on medium-low. Beat until the frosting is thick, light, and fluffy. Stir in the vanilla extract.
Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, this is my go-to tool for spreading frosting smoothly. Top the frosted cake with the toasted pecans for a nice crunch.
To serve, cut the cake into thirds lengthwise and quarters crosswise to make 12 generous bars. Use an offset spatula to lift them out of the dish and onto a platter for easy serving.
Serving Suggestions
These Carrot Cake Bars are the ideal dessert to follow a Southern meal, pairing perfectly with a strong cup of coffee or sweet tea. They're perfect after a meal of juicy Buttermilk Fried Chicken or the rich, smoky flavors of Southern Ground Beef & Baked Bean Casserole.
Storage Tips
Keep these carrot cake bars in an airtight container in the fridge, and they’ll stay fresh for up to a week. If you want to keep them longer, wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. When you're ready to enjoy them, just thaw them in the fridge overnight, and they’ll taste just as good as when you first baked them.
Carrot Cake Bars
Equipment
- rotary or box grater
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 3 cups carrot grated
For the Frosting:
- 8 ounces cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 2 cups confectioners' sugar sifted
- 1 teaspoon vanilla extract
- 1 cup pecans toasted and chopped
Instructions
- Preheat the oven to 350°F and spray a 9-by-13-inch baking dish with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Beat the oil and sugar with a stand mixer until light and fluffy.
- Add the eggs one at a time, mixing after each. Stir in the grated carrots.
- Fold in the dry ingredients until just incorporated.
- Pour the batter into the prepared dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla.
- Frost the cooled cake, then top it with toasted pecans.
- Slice the cake into bars and serve.
Notes
- For a dairy-free version, substitute the cream cheese and butter with dairy-free alternatives.
- Use walnuts instead of pecans for a different texture and flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
