Nana’s Carrot Cake Bars with Cream Cheese Frosting
Moist, spiced, and beautifully nostalgic – a family classic reimagined.
There’s something timeless about carrot cake — the kind that makes you think of Sunday gatherings, cozy kitchens, and handwritten recipes passed down through generations. This recipe comes straight from my Nana’s kitchen (with just a tiny twist), and it’s everything you want in a carrot cake: incredibly moist, perfectly spiced, and topped with a rich, tangy cream cheese frosting that could win hearts on its own.
These Carrot Cake Bars are easier than a layer cake but just as indulgent. Whether you’re baking for a special occasion or just because your kitchen needs to smell like cinnamon and love, this one’s for you.
📝 Ingredients:
For the Cake:
- 1¼ cups unsweetened applesauce or neutral oil (like my Nana always used)
- 2 cups sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional)
- 1 tsp vanilla extract
- 1 cup crushed pineapple with juice (not drained – use pineapple in juice, not syrup)
For the Cream Cheese Frosting:
- ½ cup (1 stick) butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 lb (about 3¾ cups) powdered sugar
🍲 Instructions:
Step 1: Prep the Pan & Oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides — this makes it so much easier to lift out and slice later.
Step 2: Make the Batter
In a large mixing bowl, whisk together the applesauce (or oil) and sugar until well combined. It’ll look a bit grainy — that’s totally fine.
Add the eggs one at a time, whisking well after each. You’ll see the mixture become lighter and slightly fluffy — a great sign!
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until evenly blended. Slowly add the dry ingredients into the wet mixture, folding gently with a spatula. Don’t worry if the batter still shows a few streaks of flour — it’s better to undermix than overmix here.
Now, fold in the grated carrots, coconut, chopped nuts (if using), vanilla, and pineapple with its juice. The batter will loosen up a bit thanks to all that lovely moisture.
Step 3: Bake
Pour the batter into your prepared pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick poked in the center comes out with just a few moist crumbs.
Let the bars cool completely in the pan on a wire rack. It’s tempting to rush, but frosting warm cake leads to a melty mess — trust me.
Step 4: Make the Frosting
While the bars cool, beat together the softened butter and cream cheese until super smooth — no lumps allowed! Add the vanilla and beat again.
Slowly add the powdered sugar, starting on low speed (unless you enjoy sugar clouds). Once it’s all in, increase to medium-high and beat until fluffy and dreamy.
Step 5: Frost and Finish
Once the bars are fully cool, spread the frosting generously over the top. For a rustic vibe, use the back of a spoon to make soft swoops. Want that sleek bakery look? Grab an offset spatula.
Chill the frosted bars in the fridge for 30 minutes before slicing for clean, sharp cuts. Wipe your knife between each slice — it’s the secret to bakery-level presentation.
💡 Tips & Twists
- Applesauce vs. Oil: Applesauce makes it lighter and slightly healthier, while oil gives it that rich, nostalgic taste — choose your own adventure.
- Nuts or Not: Walnuts or pecans work beautifully, but feel free to skip if you’re not a fan.
- Make Ahead: These bars actually taste better the next day once the flavors meld. Just store them covered in the fridge.
🥄Final Thoughts
These carrot cake bars strike the perfect balance between homey and impressive. They’re loaded with texture from the coconut, nuts, and pineapple, yet still unbelievably soft and moist. Whether you’re baking up a batch for Easter, a potluck, or simply a cozy weekend, this recipe is bound to become a new favorite.
Let me know if you give it a try — and if you used Nana’s oil version or went the applesauce route. Either way, you can’t lose. 🧡