Carrot Cake Bars are tender and moist, infused with warm spices and finished with a simple maple frosting. Baked in a quarter sheet pan or a 9×13 pan, these bars are easy to slice and serve for Easter, potlucks, or any special occasion.
Love carrot cake? Try the cheesecake version, cupcakes, a cake roll, or cookies for more carrot-filled treats.
Carrot Cake Bars
These Carrot Cake Bars are perfect when you want the flavor of carrot cake in a more casual, snackable form. The recipe focuses on fresh carrots and cozy spices—nothing complicated, just a reliable, tasty bar.
I bake these in a ¼ sheet pan so the bars are thin and easy to pick up. If you prefer added texture—nuts, coconut, or drained crushed pineapple—use a 9×13-inch pan and limit combined mix-ins to ½–1 cup total so the batter bakes evenly.
Tip: If using crushed pineapple, drain it well to avoid thinning the batter; use no more than ½ cup.
While cream cheese frosting is classic, this recipe uses a straightforward maple frosting that complements the spiced cake beautifully. For a lighter option, use a whipped cream cheese frosting in a smaller quantity.
Why You’ll Love These Carrot Bars
- Quick & easy – They bake faster than a full layer cake, ideal for last-minute plans.
- Sheet-pan convenience – No assembly or piping required: bake, spread frosting, slice, and serve.
- Perfect for sharing – The recipe yields about 15 squares, great for a group.
- Moist and flavorful – Carrots plus a touch of sour cream (or Greek yogurt/applesauce) keep the crumb tender.
- Versatile – Dress them up with mix-ins or keep them simple for everyday enjoyment.
Ingredients You Will Need
Note: Full ingredient quantities and the printable recipe card are located in the recipe section below.
Jump
- All-purpose flour – Stir, spoon, and level when measuring or use a kitchen scale for best results.
- Granulated sugar and light brown sugar
- Baking soda, baking powder, and salt
- Warm spices: cinnamon, nutmeg, and ginger (or use pumpkin pie spice if preferred)
- Neutral oil – such as canola or vegetable oil, for moistness without heaviness.
- Sour cream – adds tenderness; substitute plain Greek yogurt or applesauce if desired.
- Eggs and vanilla extract
- Shredded carrots – finely shredded for even texture. If you leave the peel on, carrots can be bitter or discolor during baking, so peel first for best results.
Don’t skip the spices. Those warm flavors define carrot cake. If you prefer, adjust amounts or swap in cloves or allspice, but keep the spice profile pronounced.
How to Make Sheet Pan Carrot Cake
Preheat the oven to 350°F (175°C). Lightly grease a quarter sheet pan or a 9×13-inch baking dish and set it aside.
- Whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
- In another bowl, whisk the oil, sour cream, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry and mix until almost combined, then fold in the shredded carrots until just incorporated.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake at 350°F for about 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back lightly to the touch. Allow the cake to cool completely before frosting.
Make the Maple Frosting
This easy maple frosting uses just three ingredients:
- Butter – salted is recommended to balance sweetness; if using unsalted, add a pinch of salt.
- Pure maple syrup – use real maple syrup for best flavor.
- Powdered sugar – also called confectioners’ sugar.
- Beat room-temperature butter and pure maple syrup together until smooth.
- Add powdered sugar gradually, about ½ cup at a time, beating after each addition until you reach a spreadable consistency.
- Stir the frosting by hand briefly to remove air bubbles if necessary before spreading.
Frosting the Carrot Cake Bars
- Once the cake is completely cool, spoon dollops of frosting across the top and spread evenly with an offset spatula.
- For a simple decorative finish, use the offset spatula to create a quick bakery-style swirl.
Serving and Storing
- To serve: Cut into 15 pieces (3 × 5 grid) and lift each bar out with a serving spatula.
- To store: Cover tightly with plastic wrap or foil. Keep at room temperature for 3–4 days, or refrigerate for a few more days.
- To freeze: Let the frosting set, then wrap individual bars in plastic and freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
Did you Make This?
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Recipe Notes
- Weigh ingredients for accuracy. Baking is precise—using a scale helps avoid packed or overmeasured flour and sugar.
- Mix-ins: If you add nuts, raisins, coconut, or pineapple, switch to a 9×13 pan and keep total mix-ins to ½–1 cup to prevent overflow.
- Frosting butter: Use room-temperature butter for a smooth maple frosting; if too warm, the frosting can become runny and may require extra powdered sugar.
FAQs
Warm spices—cinnamon, nutmeg, ginger, cloves, or allspice—pair well. Pumpkin pie spice is a convenient substitute if you don’t have individual spices.
Cream cheese frosting is classic, but maple frosting, coconut frosting, or caramel also work beautifully.
Finely shredded carrots distribute more evenly and produce a better texture. A food processor or box grater both work—just avoid large chunks.
Carrot Cake Bars
Ingredients
Carrot Sheet Cake
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup (118 ml) oil (canola/vegetable)
- ½ cup (120 g) sour cream (or plain Greek yogurt or applesauce), room temperature
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 ½ cups (170 g) shredded carrots, loosely packed
Maple Frosting
- 1 cup (226 g) butter (2 sticks), room temperature
- ⅓ cup (80 ml) pure maple syrup
- 2 cups (240 g) powdered sugar
Equipment
- Quarter sheet pan or 9×13-inch pan
- Mixing bowls, whisk, and electric hand mixer
- Offset spatula and kitchen scale (optional)
Instructions
- Preheat oven to 350°F. Grease a quarter sheet pan or 9×13 pan and set aside.
- Carrot sheet cake: Whisk together the dry ingredients: flour, sugars, baking soda, baking powder, salt, and spices.
- In a separate bowl, whisk the oil, sour cream, eggs, and vanilla.
- Combine wet and dry ingredients until nearly mixed, then fold in the shredded carrots. Spread batter into the prepared pan.
- Bake 20–22 minutes, until a toothpick comes out with a few moist crumbs and the cake springs back. Cool completely.
- Maple frosting: Beat butter and maple syrup until smooth. Add powdered sugar ½ cup at a time until you reach the desired consistency. Stir by hand to remove air bubbles if needed.
- Spread frosting over the cooled cake. Slice into 15 bars and serve.
Notes
- You can use salted butter for the frosting or add ¼ tsp salt to unsalted butter to balance sweetness.
- Store covered at room temperature for 3–4 days or refrigerate for a few more days. For longer storage, freeze wrapped slices for up to 3 months.