The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
If you love carrot cake, you’ll love these Carrot Cake Bars! They’re cookie bars with a delicious layer of cinnamon-spiced cream cheese and topped with a carrot cake crumble.
This recipe costs $5.38 to make eighteen large bars. It costs $0.29 per serving.
This recipe is perfect for Spring gatherings or even Easter! They make a TON, so they’ll feed a crowd.
These bars are perfect when you don’t have the time or desire to make a layered cake. They are simple to make, and everyone loves them.
The Carrot Cake Bars are moist, perfectly spiced, and have a delicious cream cheese layer. These dessert bars are fabulous for pot lucks, family parties, dessert after dinner, after-school snacks, and breakfast. You get the gist!
Ingredients and Estimated Cost
Per Serving Cost: $0.29
Recipe Cost: $5.38
- 15.25 oz box carrot cake mix – $1.34
- ½ cup walnuts – $0.78
- ⅓ cup vegetable oil – $0.16
- 2 large eggs – $0.34
- 8 oz brick cream cheese – $1.96
- ⅓ cup granulated sugar – $0.08
- 1 teaspoon cinnamon – $0.04
- 1 teaspoon vanilla extract – $0.68
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Carrot Cake Bars:
- First, preheat the oven to 350 degrees F. Then spay the baking pan with nonstick cooking spray.
- Next, using a large bowl, stir together the carrot cake mix, vegetable oil, walnuts, and one egg.
- Set aside one cup of the mixture.
- Pat the remaining crumb mixture into the prepared baking dish. Bake for ten minutes and then set it aside to cool.
- Beat the cream cheese in a large mixing bowl until smooth.
- Add the sugar, one egg, cinnamon, and vanilla extract and beat until smooth.
- Evenly spread the cream cheese mixture over the carrot cake crust in the pan.
- Sprinkle the remaining cup of the crumb mixture over the top of the cream cheese.
- Bake for an additional eighteen minutes.
- Finally, set the baking dish on a wire rack to cool completely for around an hour and then cut into bars to serve with caramel sauce and vanilla ice cream (optional).
***For complete recipe instructions, see the recipe card below.
- You can make endless flavors of cake bars by just changing out the cake mix flavor. Try other flavors of cake mix including red velvet, lemon, strawberry, vanilla, etc. Omit the walnuts and cinnamon if you try another flavor.
- Substitute chopped pecans for the walnuts or leave them out completely if you like.
- You can omit the cinnamon and just have a plain cream cheese filling.
- You can use low-fat cream cheese, but please don’t use fat-free!
SERVE: Once the Carrot Cake Bars have cooled for an hour, slice and serve plain or with vanilla ice cream and caramel sauce.
STORE: Store any leftovers in a covered airtight container in the fridge for up to 3 days. It should be stored in the fridge because of the cream cheese filling.
FREEZE: Prepare as directed and then let it cool completely. Cut into squares and wrap up individually to freeze for up to 3 months.
- 9×13-inch baking pan
- Mixing bowl
- Handheld mixer
- Liquid measuring cup
- Measuring cups and spoons
- Wire rack
- Offset spatula
It literally has vegetables in the cake, so it’s pretty healthy, right?! I wish! The added fat from the cream cheese frosting makes carrot cake not the healthiest choice compared to other cakes. But as I always say, all things in moderation!
Fruits such as pineapple and coconut go well with carrot cake and are often added to various carrot cake recipes. Nuts also go well with carrot cake. I prefer walnuts with these carrot cake bars, but you can easily substitute pecans instead.
- Grandma’s Crushed Pineapple Cake
- Zucchini Cake with Cream Cheese Frosting
- Coconut Cream Cake
- Copycat Olive Garden Lemon Cream Cake
- Puff Pastry Chocolate Croissants
- Italian Ricotta Cookies
- Peanut Butter Cookie Bars
- Lemon Lush
- Strawberry Lasagna
- Strawberry Shortcake Roll Up Cake
Carrot Cake Bars
- 15.25 oz box carrot cake mix
- ½ cup walnuts chopped
- ⅓ cup vegetable oil
- 2 large eggs divided
- 8 oz brick cream cheese softened
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- caramel sauce optional
- vanilla ice cream optional
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Grease a 9×13-inch baking pan with nonstick cooking spray.
MAKE CRUMB CAKE LAYER:
- In a large bowl, stir together carrot cake mix, vegetable oil, chopped walnuts, and 1 egg. It should be a crumbly consistency.
- Set aside 1 cup of the mixture for later.
- Pat the carrot cake crumb mixture into the prepared baking pan.
- Bake for 10 minutes.
- Set aside to cool.
MAKE REST OF BARS:
- Add the cream cheese to a large mixing bowl. Beat with a mixer on low speed until smooth. Add sugar, 1 egg, cinnamon, and vanilla extract. Beat on medium speed until smooth, about 2 minutes.
- Spread cream cheese mixture evenly over the carrot cake crust in the baking pan.
- Sprinkle reserved 1 cup of carrot cake crumb mixture evenly on top.
- Bake for 18 minutes.
- Place the pan on a wire rack and let the bars cool completely, about 1 hour.
- Cut into bars.
- Serve with caramel sauce and vanilla ice cream (both optional).