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Carrot Cake Bars

Carrot Cake Bars

Carrot cake bars are a moist, spiced, and versatile dessert that captures the comforting essence of traditional carrot cake in a portable, easy-to-make format. With endless variations and health-friendly options, they’re a delicious treat for every occasion.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

Cake Ingredients

  • 2 cups 400 g granulated sugar
  • cups 250 g vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 large eggs at room temperature
  • cups 352 g all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • teaspoons kosher salt
  • 1 cup 117 g roughly chopped walnuts
  • cups 248 g finely grated carrots (about 5 medium carrots)
  • ½ cup 98 g crushed pineapple, well drained

Maple Frosting

  • 1 cup 2 sticks / 227 g unsalted butter, softened to room temperature
  • cup 105 g pure maple syrup
  • 1 teaspoon maple extract
  • 3 to 4 cups 375–500 g confectioners’ sugar, to taste and consistency
  • Optional: extra chopped walnuts for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan (sheet pan) with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, vegetable oil, vanilla extract, and eggs. Beat on medium speed for about 3 minutes, or until the mixture becomes pale yellow and slightly thickened.
  • In a separate medium bowl, whisk together the flour, ground cinnamon, nutmeg, baking soda, and kosher salt until well combined.
  • With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix only until incorporated, taking care not to over-mix the batter.
  • Remove the bowl from the stand mixer. Using a spatula, gently fold in the chopped walnuts, finely grated carrots, and drained crushed pineapple. Stir just until all ingredients are evenly mixed throughout the batter.
  • Transfer the batter into the prepared pan, spreading it into an even layer to ensure consistent baking.
  • Bake for 24 to 28 minutes, checking for doneness starting around the 22-minute mark. Insert a toothpick into the center of the cake—if it comes out with just a few moist crumbs (but no raw batter), it’s done.
  • Allow the cake to cool completely in the pan before applying the frosting.
  • Maple Frosting
  • In a large mixing bowl, combine the softened butter, maple syrup, and maple extract. Using a hand mixer or a stand mixer with the paddle attachment, beat on medium speed until smooth and creamy.
  • Gradually incorporate the confectioners’ sugar, adding about ½ cup at a time. Mix well after each addition, continuing until the frosting reaches your preferred consistency—thick, smooth, and spreadable. Adjust the sugar amount depending on how sweet and creamy you like your frosting.
  • Once the cake has completely cooled, spread the maple frosting evenly across the top. Use a spatula to smooth it out, or pipe decorative swirls for a more polished presentation.
  • Finish with a sprinkle of chopped walnuts on top, if desired. Slice and serve.