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carrot cake bars with cream cheese frosting

Carrot Cake Bars

Carrot Cake Bars are perfectly soft and moist, studded with a ton of fresh carrots, and loaded with delicious mix-ins like pecans and pineapple.
Course Dessert
Cuisine American
Keyword Carrot Cake Bars
Prep Time 30 minutes
Cook Time 45 minutes
Cool: 3 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 661kcal
Author Catalina Castravet



  • 1 1/4 cups coconut oil
  • 1 cup white granulated sugar
  • 1 cup dark brown sugar packed
  • 3 large eggs room temperature
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger


  • 2 cups grated carrots
  • 1/2 cup shredded coconut sweetened or unsweetened
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup raisins
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple in juice not drained

Cream Cheese Frosting:

  • 1/2 cup unsalted butter softened to room temperature
  • 8 oz cream cheese softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 lb powdered sugar


  • Candy carrots
  • Sprinkles


  • Preheat oven to 350 degrees F.
  • Lightly grease and line with parchment paper a 9x13 baking pan. Set aside.
  • In a large bowl combine: coconut oil and sugars, beat until pale and fluffy. Add the eggs, and beat just until combined.
  • Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Beat on medium speed just until combined. Scrape the sides and bottom of the bowl as needed.
  • Using a spatula, stir the Mix-ins into the batter.
  • Pour into the prepared pan. Place in the oven on the middle rack.
  • Bake for 40-45 minutes or until a toothpick comes out clean. If the cake starts browning too quickly, cover it with a foil tent.
  • Once done, remove from the oven and let cool completely before topping with the frosting.

Cream Cheese Frosting:

  • In a large bowl, beat the butter and cream cheese until fluffy.
  • Add in the vanilla and powdered sugar and beat until smooth. Scrape the sides and bottom of the bowl as needed.
  • Spread on top of the cooled cake. Refrigerate for 2 hours at least before serving.
  • Cut into bars and decorate with candy carrots and sprinkles.
  • Store leftovers in an airtight container, in the fridge, for up to 3-4 days.



Calories: 661kcal | Carbohydrates: 101g | Protein: 6g | Fat: 39g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 393mg | Potassium: 306mg | Fiber: 2g | Sugar: 78g | Vitamin A: 3977IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg