If there’s one dessert that takes me straight back to my grandmother’s sun-drenched kitchen, it’s Carrot Cake Bars. I remember summer afternoons spent grating sweet, fresh carrots from her little garden, sneaking bites of raw batter while she pretended not to notice. She had a gift for turning simple ingredients into something magical, and these carrot cake bars were always the star of our family picnics. Light, moist, and bursting with flavor, this American classic has become a favorite in my own kitchen—especially when summer calls for something sweet, but not too heavy.
Let me share with you her recipe, now with my own twist to make it extra special and easy for you to enjoy. Whether you’re making these for a backyard gathering or just a midweek treat, these carrot cake bars are about to become your go-to summer dessert!
Table of Contents
Why Carrot Cake Bars Are the Perfect Summer Desser
Carrot cake bars are ideal for summer because they’re:
- Easy to slice and serve (no fuss, no fork necessary!)
- Lighter than a traditional cake, but just as satisfying
- Perfectly portable for picnics, BBQs, and beach days
- Packed with fresh flavor thanks to sweet carrots and zesty spices
Ingredients
For the Bars:
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) grated carrots (about 2 medium carrots)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/4 cup (40g) raisins (optional)
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Zest of 1 orange (optional, for summer freshness)
Equipment Neede
- 8×8-inch (20×20 cm) baking pan
- Mixing bowls
- Whisk and spatula
- Box grater
- Electric mixer (optional, but helpful for frosting)
Step-by-Step Instructions
1. Prep and Preheat
- Preheat your oven to 350°F (175°C).
- Line your baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- These spices are what give carrot cake bars their classic, cozy flavor!
3. Whisk the Wet Ingredients
- In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well-combined.
4. Combine and Add Carrots
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—don’t overmix.
- Fold in the grated carrots, nuts, and raisins (if using) until evenly distributed.
5. Bake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan on a wire rack.
6. Make the Frosting
- In a bowl, beat together the cream cheese and butter until creamy and smooth.
- Add powdered sugar, vanilla extract, and orange zest (if using). Beat until fluffy.
- Spread the frosting over the cooled bars.
7. Slice and Serve
- Lift the bars out of the pan using the parchment paper and cut into 12 squares.
- Enjoy with a cold glass of iced tea or lemonade for the ultimate summer vibe!
Tips for Perfect Carrot Cake Bars
- Grate carrots fresh: Pre-shredded carrots are too dry! Grating by hand makes a big difference in texture and moisture.
- Customize: Swap walnuts for pecans, or add shredded coconut for a tropical twist.
- Chill for summer: Serve bars chilled for an extra-refreshing treat.
- Make ahead: These bars stay moist and delicious for up to 3 days in the fridge.
Carrot Cake Bars FAQ
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free baking blend.
What if I don’t like raisins or nuts?
No problem—just leave them out or substitute with chocolate chips for a sweeter version.
Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust baking time (about 5-8 minutes longer).
Conclusion: Sweet Summer Memories in Every Bite
There’s just something magical about carrot cake bars—they turn even the simplest summer day into a sweet celebration. Whether you’re sharing them at a picnic, tucking one into a lunchbox, or just sneaking a square with your afternoon coffee, these bars are all about easy comfort and joyful flavors.
Baking them is a reminder of how special homemade treats can be, especially when they’re inspired by family traditions and the carefree days of summer. I hope these carrot cake bars bring a little sunshine into your kitchen, and that you’ll find as much joy in making (and eating!) them as my family always has.
If you try this recipe, don’t forget to let me know how it goes! Share your favorite tweaks, leave a comment, or tag me on social—your stories always inspire me to keep sharing new recipes and memories.
Happy baking, and here’s to sweet summer moments!
More Dessert Inspiration
- Looking for more bar desserts? You’ll love these decadent Red Velvet Brownies or get extra indulgent with the Slutty Brownie Recipe: Ultimate Guide to Layered Dessert Bliss.
- Prefer something with a classic twist? Try Coconut Cream Pie Cupcakes for a crowd-pleasing treat.
- Need a quick batch of cookies? These Small Batch Chocolate Chip Cookies are perfect for when a cookie craving hits.
- For a special occasion, bake a charming Heart Cake: Bake Love Into Every Slice or explore the Ultimate Bundt Cake Guide for classic cake inspiration.
- Pair your dessert with a Mediterranean-inspired dinner like Mediterranean Lemon-Dill Chicken Bowls or Delicious Mediterranean Steak Bowls for a complete meal.
Carrot Cake Bars
Equipment
- 8×8-inch baking pan
- Mixing Bowls
- Whisk
- Spatula
- Box grater
- Electric mixer
Ingredients
For the Bars
- 1 cup all-purpose flour (125g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs room temperature
- 1/2 cup vegetable oil (120ml)
- 1/2 cup granulated sugar (100g)
- 1/4 cup light brown sugar (55g), packed
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (150g, about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup raisins optional
For the Cream Cheese Frosting
- 4 oz cream cheese (115g), softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar (120g), sifted
- 1/2 tsp vanilla extract
- 1 orange zest optional, for summer freshness
Instructions
- Preheat oven to 350°F (175°C). Line or grease an 8×8-inch pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl.
- In another bowl, whisk eggs, oil, sugars, and vanilla extract until smooth.
- Stir dry ingredients into wet mixture until just combined. Fold in grated carrots, nuts, and raisins if using.
- Pour batter into pan and smooth the top. Bake for 22-26 minutes. Cool completely.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and orange zest, beat until fluffy.
- Spread frosting on cooled bars. Slice and serve chilled for the best summer treat.
