Island Carrot Cake Bars Recipe with a Tropical Twist

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.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: afterschool snack, baby shower recipe, dessert recipe, easy recipe, holiday dessert, Mother's Day Dessert, snack bars, summer dessert

Servings: servings, 9 X 9 inch pan

Calories: 270kcal

As an Amazon Associate I earn from qualifying purchases.

Kitchen Essentials

Vintage Measuring

Casserole Set

Half Sheet Pan

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 9x9-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

Click here to add 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