Carrot Cake Bars

My father loves a good carrot cake more than just about anyone I know. I mean, y’all he really does. Sadly I can’t say I share the same enthusiasm, until I met these carrot cake bars. I had seen a picture of the recipe pop up on our Instagram feed, and it caught my eye. I was intrigued. Good thing, cause this carrot cake number has changed my thoughts on it all! Oh gracious, I can’t keep my fork out of the pan.

I have to mention the smells filling my house while the cake was baking were enough to make your mouth drool. Made me so excited for the carrot cake bars to cool, so we could frost and dive in! Yum! Happy cake eating!

Carrot Cake Bars


  • 2 – 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 – 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup canola oil
  • 1 – 1/4 cup packed light or dark brown sugar
  • 1/3 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 large carrots, grated (about 2 cups)
  • 1 (8 ounce) crushed pineapple, drained
  • 1 cup pecans, chopped

Cream Cheese Frosting

  • 8 ounces regular cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350. Grease a 9×13 inch baking pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, clove, ginger, nutmeg together in a large bowl. Set aside.
  3. Whisk the oil, brown sugar, granulated sugar, eggs and vanilla extract together in a medium bowl.
  4. Pour the wet ingredients into the dry ingredients and stir till combined.
  5. Fold in the grated carrots, pineapple and pecans.
  6. Spread the batter into prepared pan.
  7. Bake for 45-55 minutes, or when a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let cool completely on a wire rack.


  1. In a large mixing bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
  2. Add the confectioners’ sugar, vanilla and salt.
  3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  4. Spread the frosting over the cooled cake.
  5. Refrigerate for 30 minutes before serving.
  6. Store leftover cake in the refrigerator for up to 5 days.

Enjoy! XO, Carrie


Recipe courtesy and adapted Sally’s Baking Addiction 

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