I love how easy these bars are to make. Instead of stacking layers or fussing with a round cake, I just mix, bake, frost, and slice. The applesauce (or oil) keeps them incredibly moist, and the mix-ins—carrots, pineapple, coconut, and nuts—make each bite flavorful and satisfying. The cream cheese frosting is smooth, sweet, and the perfect finishing touch. These bars are ideal for feeding a crowd and store beautifully if I want to make them ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cake:
unsweetened applesauce or oil
sugar
eggs
all-purpose flour
baking soda
baking powder
salt
cinnamon
grated carrots
shredded sweetened coconut
chopped nuts (optional)
vanilla extract
crushed pineapple (in juice, not syrup—undrained)
Cream Cheese Frosting:
butter, softened
cream cheese, softened
vanilla extract
powdered sugar
Directions
I preheat the oven to 350°F (175°C) and lightly grease or line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, I combine the applesauce (or oil), sugar, and eggs until smooth.
I add the flour, baking soda, baking powder, salt, and cinnamon, mixing just until combined.
I fold in the grated carrots, coconut, nuts (if using), vanilla, and crushed pineapple (with juice).
I pour the batter into the prepared pan and spread it evenly.
I bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
I let the bars cool completely in the pan before frosting.
For the frosting:
I beat the softened butter and cream cheese together until fluffy.
I add vanilla and gradually mix in the powdered sugar until smooth.
I spread the frosting over the cooled bars, then slice and serve.
Servings and timing
This recipe makes about 36 bars. It takes 10 minutes to prep and 25–30 minutes to bake, for a total time of around 35 minutes.
Variations
I sometimes swap the applesauce for oil when I want a richer flavor and denser texture.
For extra spice, I add a pinch of nutmeg or ginger to the batter.
When I want to make it nut-free, I simply leave out the chopped nuts and it’s just as delicious.
I’ve also made these into cupcakes or mini muffins by adjusting the baking time to around 18–20 minutes.
If I want a lighter frosting, I reduce the powdered sugar slightly and add a splash of milk for a smoother consistency.
Storage/Reheating
I store leftover bars in an airtight container in the refrigerator for up to 3 days. If I want to serve them warm, I let them sit at room temperature for 10–15 minutes or microwave them briefly (without frosting) and add chilled frosting after. I don’t recommend freezing the frosted bars, but the unfrosted cake base freezes well—just wrap tightly and thaw before frosting.
FAQs
Can I make these bars ahead of time?
Yes, I often bake the cake a day in advance, store it in the fridge, and frost it just before serving.
Can I use fresh pineapple instead of canned?
Canned crushed pineapple in juice is ideal, but if I use fresh, I make sure to finely chop it and include any juice for moisture.
What type of nuts work best?
I usually use chopped walnuts or pecans, but any soft nut will work. If I’m baking for someone with allergies, I leave them out entirely.
Can I make this gluten-free?
Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture may be slightly different, but the flavor stays great.
How do I store leftovers?
I keep them in the fridge in an airtight container. If I’m stacking them, I separate layers with parchment paper to avoid sticking.
Conclusion
These Carrot Cake Bars with Cream Cheese Frosting are the perfect combination of easy and indulgent. I get all the classic flavor of carrot cake in a casual, crowd-friendly form that’s just right for any occasion. Whether I’m baking for a holiday, a party, or just because—I know I can count on these bars to impress.
Everything you love about classic carrot cake—now in easy-to-serve bar form! These carrot cake bars are soft, spiced, and topped with rich cream cheese frosting.
Ingredients
For the Cake:
1¼ cups unsweetened applesauce or oil
2 cups sugar
3 eggs
2 cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla extract
1 cup crushed pineapple (do not drain; use pineapple in juice, not syrup)
For the Cream Cheese Frosting:
½ cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
1 lb (about 3¾ cups) powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease or line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, mix together applesauce (or oil), sugar, and eggs until well combined.
Stir in flour, baking soda, baking powder, salt, and cinnamon until just incorporated.
Fold in grated carrots, coconut, nuts (if using), vanilla, and crushed pineapple (with juice).
Pour the batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake bars cool completely before frosting.
For the cream cheese frosting, beat butter and cream cheese together until fluffy. Add vanilla and powdered sugar, and beat until smooth.
Spread frosting evenly over the cooled bars. Slice into squares and serve.
Notes
If your jelly roll pan seems too full, set some batter aside to make a few cupcakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Bars taste even better the next day once flavors have melded.
