These carrot cake bars are the perfect treat. Especially if you’re craving the comforting flavors of carrot cake but want something a little more casual.
They’re soft, moist, and filled with warm spices like cinnamon and nutmeg. Made with wholesome ingredients like maple syrup, Greek yogurt, and freshly shredded carrots, these bars are a lighter, more portable version of the classic cake we all love.
Whether you serve them plain or top them with your favorite frosting, they’re guaranteed to be a hit with both family and friends.
Plus, they’re simple to make and can easily be enjoyed as a snack or dessert.
The best part? I used my own carrots I grew in my garden for this recipe. What a scrumptious way to use them.
Carrot Cake Bars: Delicious Breakfast on the Go
I highly recommend pairing these carrot cake bars with a cup of strong coffee or hot tea. While they’re perfect for dessert, we love them as a delicious breakfast treat in the morning. I feel good about serving this to little ones too.
Easy and Moist Carrot Cake Bars with Maple Syrup
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Kitchen Essentials
Ingredients
- 1 Large Egg
- ¾ Cup Maple Syrup or brown sugar
- 1/3 Cup Butter or coconut oil, softened
- ¼ Cup Greek Yogurt or Vanilla Yogurt
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- 1 Cup All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 ¼ Cups Carrots shredded
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper (or use a 9×9 inch pan for a thicker cake).
- I used a food processor for this recipe. Alternatively, you could use a large bowl and a hand mixer.
- Clean, peel, and grate the carrots. Add them to a food processor or use the food processor to grate them. You can grate the carrots by hand using a box grater or use the shredding attachment on a food processor. To save time, you can also opt for store-bought shredded carrots.1 ¼ Cups Carrots
- Wet Ingredients. Add the egg, maple syrup, softened butter (or coconut oil), Greek yogurt (or vanilla yogurt), and vanilla extract to the food processor. Pulse several times until combined.1 Large Egg, ¾ Cup Maple Syrup, 1/3 Cup Butter, ¼ Cup Greek Yogurt, 1 Teaspoon Vanilla Extract
- Dry Ingredients. Add the cinnamon, nutmeg, flour, baking soda, baking powder, and salt to the food processor. Pulse a few more times until the batter is well combined.2 Teaspoons Cinnamon, ½ Teaspoon Nutmeg, 1 Cup All-Purpose Flour, ½ Teaspoon Baking Soda, ½ Teaspoon Baking Powder, ½ Teaspoon Salt
- Pour batter into the prepared pan and spread evenly.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. You could also test for doneness using a butter knife.
- Remove from the oven and let cool to room temperature. You can leave it in the pan, or remove using the parchment paper and let it cool on a wire rack.
- Once cooled, cut into bars and serve as is or with yogurt, frosting, or a dusting of powdered sugar.
Your Own Private Notes
Nutrition
Storing the Carrot Cake Bars
Store these carrot cake bars in an airtight container in the refrigerator for up to 3 days.
Keep them longer by freezing them. Cool andcut them into individual squares and wrap each one tightly in plastic wrap or aluminum foil.
Place the wrapped bars in an airtight container or freezer bag and store in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the bars in the refrigerator overnight or at room temperature for a few hours.
Recipe Variations
Here are some tasty variations you can try for your carrot cake bars:
Add Nuts. Stir in ½ cup of chopped walnuts or pecans for added crunch and a nutty flavor.
Raisin or Date Swirl. Mix in ½ cup of raisins or chopped dates for extra sweetness and texture.
Pineapple Twist. Add ½ cup of crushed pineapple (well-drained) to make the bars extra moist and give them a tropical twist.
Coconut Carrot Bars. Incorporate ¼ cup of shredded coconut for a touch of tropical flavor and added texture.
Spiced Up. Try adding ¼ teaspoon of ground ginger and ¼ teaspoon of ground cloves for a richer, more complex spice profile.
Cream Cheese Swirl. For a decadent touch, dollop softened cream cheese on top of the batter before baking and swirl it in with a knife.
Zucchini-Carrot Combo. Replace half of the shredded carrots with shredded zucchini for a veggie-packed version.
Chocolate Chip Delight. Mix in ½ cup of dark chocolate chips to bring a rich, chocolatey element to the bars.
Each variation will bring a unique flavor or texture, making your carrot cake bars even more versatile.
Can these be made with almond flour?
Yes, you can make these with almond flour! However, since almond flour behaves differently than all-purpose flour, here are a few adjustments to consider.
Use 1 ¼ cups of almond flour in place of the 1 cup of all-purpose flour. Almond flour tends to be moister, so slightly increasing the amount helps with structure.
Expect a slightly denser and more tender texture, as almond flour doesn’t absorb moisture or bind as well as regular flour.
Baking Time. You may need to reduce the baking time by 5-10 minutes. Start checking for doneness around 30 minutes by inserting a toothpick in the center.
Flavor. The almond flour will add a light nutty flavor that pairs well with the spices in the carrot cake bars.
With these adjustments, you’ll still get delicious, moist carrot cake bars but with a gluten-free twist.
If you are a carrot cake lover, you’re sure to love these dessert bars.
My family loved this!