These Carrot Cake Cookie Bars are the ultimate dessert for carrot cake lovers! With the same warm spices, creamy cheesecake frosting, all packed in a soft and chewy cookie bar – packed with shredded carrots, and warm ground cinnamon! The perfect spring dessert!
Spring has officially arrives, and its one of my favorite times of the year! Carrot cake is one of my favorite spring flavors, perfect for a bright spring day, or save the recipe for Easter!
Why you’ll Love this Recipe
- Easier than Carrot Cake: No layering, no fuss, just mixed, baked in one pan, frosted and served. Ready in less than 1 hour!
- Chewy Texture: A perfect balance of soft and chewy textures, just like you’d find in my other favorite cookie bars, like these Lemon Sugar Cookie Bars.
- Perfect for Easter: A perfect balance of warm spices, sweet flavors, and did I mention cream cheese frosting?! The recipe makes about 20 bars, so it’s perfect for a crowd, when you’re spending Easter with loved ones.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Carrot Cake Cookie Bar Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter – Adds moisture and richness to the cookie bars.
- Brown Sugar + Granulated Sugar – a blend of sugars to keep these bars extra soft and chewy, and of course, sweet.
- Egg – Just one egg to bind everything together and keep the chewy texture.
- Vanilla Extract – The best thing to add to baked goods. Use a real vanilla extract, not imitation.
- All Purpose Flour – The base of the cookie bars.
- Baking Soda – Helps the bars rise perfectly, to give them their nice texture.
- Ground Cinnamon, Nutmeg + Ginger – Adds warmth and a nice spiced flavor
- Salt – A must for all baked goods, to balance the flavors.
- Carrots – Freshly grated for the best texture, and flavor.
How to make Carrot Cake Bars
Step 1: Mix the Wet Ingredients. Mix the melted butter and sugars together for about 2 minutes until they are light and creamy. Add in the egg and vanilla extract and mix until just combined.
Step 2: Add in the Dry Ingredients. Add in the flour, cinnamon, baking soda, salt, ground nutmeg, and ground ginger. Stir it together until have a thick batter.
Step 3: Fold in the Carrots. Add the shredded carrots and fold them gently into the cookie dough batter.
Step 4: Bake the Cookie Bars. Press the Cookie dough evenly into a lined 9×13 pan. Bake the bars until golden, or a toothpick can be inserted in the middle and comes out clean.
Step 5: Make the Frosting. Beat the cream cheese frosting in a large bowl until smooth. Add in the butter, and mix until well blended. Add in the powdered sugar and vanilla extract and continue mixing until the frosting is nice and fluffy.
Step 6: Frost the Bars. Spread the frosting evenly over the cooled bars. Top with a sprinkle of cinnamon, or chopped nuts, if desired. Slice and serve.
Tips and Tricks:
- Use Freshly Grated Carrots: Don’t buy a bag of pre-shredded carrots. You want to grate your own carrots to keep their moisture for the bars.
- Let the Bars Cool: Let the bars cool completely before making and spreading the cream cheese frosting on top. Otherwise you’ll have a gloopy mess.
- Add Mix Ins: Add up to 1 cup of mix ins like raisins, shredded coconut, chopped nuts, or white chocolate chips if desired.
Storage Instructions
Store the frosted bars in an airtight container in the fridge for up to 5 days. If the bars aren’t frosted they can be stored at room temperature.
The unfrosted bars can also be frozen, wrapped in plastic wrap and then foil (or a ziplock bag) for up to 3 months. Thaw the bars in the fridge overnight, then frost and enjoy.
These Carrot Cake Cookie Bars are such a delicious and easy treat to enjoy the spring classic flavors all wrapped up in a chewy, frosted bar. You’ll love them for Easter, a spring baby shower, or a potluck!
More Spring Favorites
- Easter Muddy Buddies
- Easter Bunny Cookies
- Easter Egg Fruit Pizza
- Banana Pudding Trifle
- Key Lime Bundt Cake
- Cadbury Egg Blondies
- Strawberry Fluff
- Lemon Cream Pie
- Strawberry Shortcakes
If you make this Carrot Cake Cookie Bar Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Carrot Cake Cookie Bars
Ingredients
For the Carrot Cake Cookie Bars:
- 1 cup Unsalted Butter (melted, and slightly cooled)
- 1 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 TBS vanilla extract
- 2 3/4 cup all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup freshly shredded carrots
For the Cream Cheese Frosting:
- 8 oz cream cheese (1 block, room temperature)
- 1/2 cup unsalted butter (1 stick, softened)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Equipment
- Large Mixing Bowl
Instructions
For the Carrot Cake Cookie Bars:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with parchment paper, and lightly grease with nonstick spray. Set it aside.
- Add the melted butter and sugars to a large bowl and mix them together. 1 cup Unsalted Butter, 1 1/3 cup brown sugar, 1/2 cup granulated sugar
- Add in the egg, and vanilla extract and stir until just combined. 1 large egg, 1 TBS vanilla extract
- Add in the dry ingredients; the flour, cinnamon, baking soda, salt, ginger, and nutmeg. And mix until you have a nice cookie dough. 2 3/4 cup all purpose flour, 2 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg
- Add in the shredded carrots and fold them evenly into the cookie dough. 1 cup freshly shredded carrots
- Press the batter into the prepared pan, pressing the top down evenly.
- Bake the bars for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the bars cool completely before frosting.
For the Cream Cheese Frosting:
- Put your cream cheese in a large mixing bowl (or a stand mixer) and beat over medium speed until smooth. 8 oz cream cheese
- Add in the butter and mix it into the cream cheese until fully combined. 1/2 cup unsalted butter
- Add in the powdered sugar, and vanilla and beat at low speed until combined. 1 1/2 cups powdered sugar, 1 tsp vanilla extract
- Continue to mix until the frosting is creamy and fluffy.
- Spread the frosting evenly over the cooled cookie bars.
- Top the bars with chopped nuts, if desired. 1/2 cup chopped walnuts or pecans
Notes
- Use Freshly Grated Carrots: Don’t buy a bag of pre-shredded carrots. You want to grate your own carrots to keep their moisture for the bars.
- Let the Bars Cool: Let the bars cool completely before making and spreading the cream cheese frosting on top. Otherwise you’ll have a gloopy mess.
- Add Mix Ins: Add up to 1 cup of mix ins like raisins, shredded coconut, chopped nuts, or white chocolate chips if desired.
Nutrition
These Carrot Cake Cookie Bars were first posted on March 27, 2015. The blog text, recipe, and photos were updated on April 7, 2025.
Angie says
The carrot cake cookies Bars were awesome and easy:) I added a little canned pineapple. Thanks for sharing. Going to check out the rest of your recipes.
Aimee Berrett says
So glad you liked them! The pineapple sounds delicious!