Carrot Cake Bars with Cream Cheese Frosting – Easy Sheet Pan Dessert

Moist, spiced carrot cake meets tangy cream cheese frosting in this simple sheet pan recipe—perfect for Easter, Mother’s Day, or anytime you’re feeding a crowd

If you're looking for a no-fuss dessert that captures all the flavors of classic carrot cake without the layering or piping, these Carrot Cake Bars are your new go-to treat. Made in a half-sheet pan and topped with rich cream cheese frosting, they’re easy to serve, simple to store, and guaranteed to disappear fast.

From spring brunches to Easter dinner, these soft, spiced bars offer nostalgic flavor in a convenient format—ideal for holidays, parties, or just a sweet midweek pick-me-up.

Why These Carrot Cake Bars Deserve a Spot at the Table

• 🥕 Packed with flavor: Carrots, crushed pineapple, and toasted nuts bring texture and depth

• 🧁 One-pan wonder: Baked in a sheet pan for easy slicing and serving

• 🍍 Moist and tender: Oil-based batter and pineapple ensure rich, melt-in-your-mouth texture

• ❄️ Freezer-friendly: Great for prepping ahead of any gathering

• 🥄 No mixer needed: The base comes together with just a whisk

With cinnamon, nutmeg, and a hint of vanilla, each bar delivers everything you love about carrot cake—just in a simpler, shareable form.

Ingredients at a Glance

For the Bars:

• 4 eggs

• Granulated + brown sugar for richness

• Vegetable oil (or neutral oil of choice)

• All-purpose flour

• Cinnamon + nutmeg for warm spice

• Grated carrots (freshly shredded)

• Crushed pineapple, well drained

• Chopped pecans or walnuts (optional)

For the Frosting:

• Cream cheese (12 oz)

• Unsalted butter

• Vanilla extract

• Powdered sugar, sifted

Pro Tip: Use a box grater or food processor to grate your carrots—pre-shredded ones tend to be too thick and dry.

How to Make Carrot Cake Bars

Step 1: Preheat the oven to 350°F and prepare a 13×18-inch half sheet pan with parchment and cooking spray.

Step 2: In a large bowl, whisk together the eggs and sugars. Stir in the oil and vanilla.

Step 3: In a second bowl, whisk dry ingredients. Combine with wet mixture, then fold in carrots, pineapple, and nuts.

Step 4: Pour the batter into the prepared pan and bake for 15–18 minutes, or until a toothpick comes out clean.

Step 5: Cool completely before frosting.

Cream Cheese Frosting, Simplified

Beat softened cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar, then whip until light and fluffy.

Spread evenly across cooled bars using an offset spatula. Slice and serve!

Storage and Make-Ahead Tips

• Fridge: Store in an airtight container up to 3 days. Bring to room temperature before serving.

• Freezer (frosted): Flash-freeze sliced bars, then wrap individually. Store up to 1 month.

• Freezer (unfrosted): Wrap entire baked base well; freeze frosting separately. Assemble when ready.

Want to prep even earlier? You can freeze the whole pan (unfrosted), then thaw and frost the day of your event.

FAQs

Can I skip the pineapple?
Not recommended—it keeps the bars moist. Try carrot cake cookies or carrot bundt cake if you prefer a no-pineapple option.

What can I use instead of vegetable oil?
Avocado or any neutral oil works. Coconut oil may alter the flavor slightly.

Can I make these nut-free?
Yes—just omit the pecans or walnuts for a more allergy-friendly version.

With cozy spices, a tender crumb, and tangy-sweet frosting, these carrot cake bars are the ultimate spring dessert—simple to make, easy to serve, and impossible to resist. Whether you're baking for Easter, a spring birthday, or just a Thursday night, this recipe delivers sweet rewards every time.

Stay connected to The Horizons Times for more seasonal baking inspiration and crowd-pleasing classics reimagined.