These Island Carrot Cake Bars are perfect if you love the comforting flavor of classic carrot cake but want something a little easier to serve for parties. There’s no layering or fancy piping needed. Just one pan, a creamy frosting, and a touch of the tropics in every bite.
Most carrot cake bar recipes are just okay. But this one? It’s something special. When I first discovered this tropical version, I knew I had to try it. That sunny burst of pineapple, warm spices, and crunchy macadamia nuts turned out to be a game-changer.
I made it for our family, and now it’s one of our go-to recipes for gatherings, holidays, and whenever we want something a little sweet and a little special.
Why This Recipe Works
- Easy, one-pan dessert. No layers or cake decorating needed
- Bursting with tropical flavors from pineapple and warm spices
- Crowd-pleasing and perfect for holidays, potlucks, or Sunday dinners
- A unique twist on the classic carrot cake that’s moist and flavorful
Island Carrot Cake Bars Recipe with a Tropical Twist
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Kitchen Essentials
Ingredients
Ingredients for Island Carrot Cake Bars
- 1 ½ Cups All-Purpose Flour
- 1 ½ Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- ½ Teaspoon Salt
- 2 ½ Cups Carrots Grated, about 2-3 carrots
- 8 Ounces Crushed Pineapple 1 can (8 oz.) well drained
- 1 ½ Cups Brown Sugar
- 1 Cup Vegetable Oil
- 3 Large Eggs lightly beaten
- ½ Cup Walnuts chopped or macadamia nuts
Cream Cheese Frosting
- 8 Ounces Cream Cheese softened
- ¼ Cup Butter softened
- 1 Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar sifted
- ½ Cup Walnuts chopped, optional for garnish
Instructions
- Preheat oven to 325°F (163°C). Butter and flour a 9×9-inch baking pan.
- In a medium bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.1 ½ Cups All-Purpose Flour, 1 ½ Teaspoons Baking Soda, 2 Teaspoons Ground Cinnamon, 1 Teaspoon Ground Nutmeg, ½ Teaspoon Salt
- In a large bowl, combine grated carrots, crushed pineapple, brown sugar, oil, eggs, and chopped nuts.2 ½ Cups Carrots, 8 Ounces Crushed Pineapple, 1 ½ Cups Brown Sugar, 1 Cup Vegetable Oil, 3 Large Eggs, ½ Cup Walnuts
- Stir in the dry ingredients until fully blended.
- Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly, then remove from the pan to finish cooling completely before frosting.
How to Make the Cream Cheese Frosting
- In a bowl, beat cream cheese until smooth.8 Ounces Cream Cheese
- Add the butter and vanilla, and mix well.¼ Cup Butter, 1 Teaspoon Vanilla Extract
- Gradually add powdered sugar, beating until smooth and creamy.1 Cup Powdered Sugar
- Spread frosting over the cooled bars and sprinkle with chopped nuts.½ Cup Walnuts
Your Own Private Notes
Notes
Tip for Easy Removal
These carrot cake bars turn out incredibly moist. One of the reasons we love them so much! But that also means they can be a bit delicate when removing from the pan. To make things easier, I recommend lining your baking pan with parchment paper, leaving a bit of overhang on the sides. This way, you can lift the bars out in one piece after they cool slightly. Making slicing and serving a breeze.Nutrition
👩🍳 Recipe Tips & Variations
- Nuts. We love using walnuts or pecans. Aadd macadamia nuts for an extra island flavor.
- Pineapple. Be sure to drain your crushed pineapple well so the bars don’t get soggy.
- Serving Idea. Cut into 16 squares and top each with a tiny pineapple wedge or a sprinkle of coconut for a festive look.
- Make Ahead. These bars store well in the refrigerator for up to 3–4 days in an airtight container.
Storage Tips
Keep any leftover bars covered in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the unfrosted bars, then frost once thawed.
If you’re looking for a fresh, flavorful spin on traditional carrot cake, give these Island Carrot Cake Bars a try. They’re a breeze to make, travel well, and might just become your new favorite family treat too.
A delicious dessert bars recipe that disappears quickly at potlucks.