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Close up of carrot cake cookie bar on a white plate.
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Carrot Cake Cookie Bars

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: boxed cake mix, Carrot Cake Cookie Bars
Servings: 18
Calories: 403kcal

Equipment

  • Large Mixing Bowl

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)

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

Calories: 403kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 181mg | Potassium: 108mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1846IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 1mg