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These carrot cake bars promise a soft, springy texture, a rich blend of warm spices, and a moist, velvety crumb that stays fresh for days. The trick to getting that bakery-style moisture every time? Using oil instead of butter and not overbaking the batter. This recipe is designed for home bakers who want foolproof, consistent results—no fancy equipment required, just a simple whisk and a basic oven.

Pro tip: Squeeze excess moisture from grated carrots before mixing into the batter for a lift and better texture.

Why This Recipe Works

Carrot cake bars are forgiving and versatile, but the key to perfection is in the fat and technique used. Oil—not butter—is the secret ingredient for a moist, tender crumb. Oil remains liquid at room temperature and coats the flour particles, preventing the formation of tough gluten strands and keeping the bars soft even after cooling. The natural moisture from the carrots also helps create a tender, moist texture, but too much excess liquid from the carrots can lead to a dense, bread-like result.​

Leavening agents (baking soda and baking powder) react with the acidity in carrots and other ingredients to create air pockets, giving the cake its light, airy structure. Too little leavening leads to a flat, dense cake, but too much can make the bars rise too quickly and then collapse, leaving a crumbly texture and a soapy aftertaste. Grated carrots also add natural sweetness and help retain moisture, so increasing the amount can make the bars more moist but too many can weigh down the batter.​

Ingredients

• All-purpose flour (180g, 1½ cups): Provides structure.
• Baking powder (1½ tsp, 6g): Lightens the crumb.
• Baking soda (½ tsp, 3g): Works with acidity for extra rise.
• Ground cinnamon (1 tsp, 2g): Warm spice flavor.
• Ground nutmeg (¼ tsp, 1g): Adds depth.
• Salt (½ tsp, 3g): Balances sweetness.
• Granulated sugar (150g, ¾ cup): Sweetness and helps with moisture.​
• Brown sugar (75g, ⅓ cup): Adds moisture and caramel notes.
• Canola, sunflower, or vegetable oil (120ml, ½ cup): Moisture and tender crumb.​
• Eggs (2 large, ~100g total): Adds structure and richness; room temperature for best emulsion.
• Vanilla extract (1 tsp, 5ml): Aroma.
• Grated carrots (180g, 1½ cups, 2 medium carrots): Moisture, color, sweetness.
• Walnuts or raisins (optional, 50g, ¼ cup): Adds texture (toast walnuts for best flavor).

Note: For a dairy-free option, use dairy-free milk or a mix of applesauce and non-dairy milk. For egg-free, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 min).

Equipment

• 8-inch (20cm) square baking pan (or 20x20cm)
• Whisk or electric mixer (optional)
• Mixing bowls
• Grater
• Spatula
• Parchment paper or non-stick spray
• Oven thermometer (recommended for accuracy)

Step-by-Step Instructions

Step 1: Prep and Preheat

• Preheat oven to 175°C (350°F)[metric conversion: 175°C = 350°F].
• Line the baking pan with parchment or grease and lightly flour.
• Grate the carrots, then squeeze out excess moisture with a clean kitchen towel.

Step 2: Mix Dry Ingredients

• In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt until no streaks remain[visual cue: pale, even mixture].

Step 3: Mix Wet Ingredients

• In a large bowl, combine sugar, brown sugar, and oil. Whisk until smooth.
• Add eggs one at a time, whisking well after each. Add vanilla[visual cue: batter should be pale and slightly thickened].
• Fold in squeezed carrots and any optional nuts or raisins.

Step 4: Combine

• Gradually add dry ingredients to wet, stirring gently until just combined[visual cue: no visible flour streaks, but batter should be smooth and thick, not overmixed].

Step 5: Bake

• Pour batter into prepared pan. Smooth the top with a spatula.
• Place in the middle rack of the oven. Bake for 25–30 minutes, until a skewer inserted into the center comes out clean and the edges are slightly golden[visual cue: top should be springy when lightly pressed, not wet or sticky].

Step 6: Cool and Serve

• Let cool completely in the pan before cutting. Best texture after 1 hour.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

Dietary Swaps

• Egg-free: Substitute each egg with 1 tbsp ground flaxseed + 3 tbsp water. Let sit 5 minutes before adding.
• Dairy-free: Use applesauce or non-dairy milk for moisture.
• Gluten-free: Substitute all-purpose flour with 180g gluten-free flour blend (ensure it contains xanthan gum).

Flavor Swaps

• Add citrus zest (orange or lemon) for a fresh twist.
• Swap ground spices for a mix of pumpkin pie spice or cardamom.
• For extra moisture, use a small amount of mashed banana or apple sauce.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 4 days.
• Fridge: Keep for up to 6 days. Bring to room temperature before serving.
• Freezer: Wrap bars tightly or freeze in airtight containers for up to 3 months. Thaw at room temperature for 1–2 hours, then reheat in a low oven (120°C/250°F) for 5–10 minutes to refresh texture.

Do not freeze frosted bars, as the frosting may separate.

Serving Suggestions

Serve plain for a classic taste, or pair with a dollop of cream cheese frosting, a drizzle of honey, or a scoop of vanilla ice cream. These bars strike the perfect balance of sweetness and spice, making them ideal for afternoon tea or dessert.

FAQs

• Can I use butter instead of oil? Butter can work, but the bars will be denser and less moist. Oil is best for a light, tender texture.​
• How to prevent sinking? Use a kitchen scale for accurate measurements, avoid opening the oven too early, and don’t overfill the pan.​
• How to double/halve? Scale ingredients proportionally, but use separate pans for best results.
• Best oil type? Neutral oils like canola, sunflower, or vegetable oil are recommended for flavor and moisture.​
• Can I bake in an air fryer/OTG? Yes! Use the convection setting at 175°C (350°F) and check for doneness after 20 minutes.
• How to store frosted bars? Keep in the fridge for up to 4 days.

Notes from My Kitchen

• Batch 1: Used extra carrots, didn’t squeeze them. Resulted in bars that were too moist and sank in the center. Adjusted to squeezing carrots well.
• Batch 2: Tried with butter—texture was denser and less moist. Switched back to oil for best lift and moisture.
• Final: Settled on 180g all-purpose flour, 120ml oil, 150g sugar, and squeezed carrots for consistently perfect texture.

Nutrition and Disclaimer

• Approximate per bar (1/12): 150 kcal, 5g fat, 25g carbs, 2g protein.
• Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

These carrot cake bars are a foolproof, adaptable recipe that delivers moisture, flavor, and a texture that’s easy to love. Whether you’re baking for a crowd, making a treat for yourself, or experimenting with substitutions, this recipe is designed for success on the first try. Embrace the science, follow the tips, and enjoy every bite of your homemade carrot cake bars.

— Sarah, Bake My Sweet

Moist Carrot Cake Bars (No Frosting Needed)

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

1

hour 

30

minutes

Cooling time: 60 minutes

Soft, moist carrot cake bars made with oil, warm spices, and plenty of carrots for a tender crumb that stays fresh for days. No mixer required, no frosting needed—just simple pantry ingredients and an 8‑inch (20cm) square pan for a bakery‑style bar on your very first try.

Ingredients

Dry Ingredients

• All‑purpose flour – 180 g (1½ cups)

• Baking powder – 6 g (1½ tsp)

• Baking soda – 3 g (½ tsp)

• Ground cinnamon – 2 g (1 tsp)

• Ground nutmeg – 1 g (¼ tsp)

• Fine salt – 3 g (½ tsp)

• Wet Ingredients

• Granulated sugar – 150 g (¾ cup)

• Light brown sugar, packed – 75 g (⅓ cup)

• Neutral oil (canola, sunflower, or vegetable) – 120 ml (½ cup)

• Large eggs, room temperature – 2 (about 100 g out of shell)

• Pure vanilla extract – 5 ml (1 tsp)

• Add‑Ins

• Carrots, peeled and finely grated – 180 g (about 1½ cups, from 2 medium carrots), squeezed to remove excess moisture

• Chopped walnuts or pecans (optional) – 50 g (¼ cup)

• Raisins (optional) – 30–40 g (3 tbsp)

Directions

• Prep the Pan and Oven
  Preheat the oven to 175°C (350°F).
  Position the oven rack in the middle of the oven.
  Line an 8‑inch (20 cm) square pan with parchment, leaving an overhang for easy lifting, or lightly grease and flour the pan.
  Visual cue: The pan should be fully covered on the base with parchment, with edges coming up two sides.
• Grate and Prep the Carrots
  Peel and finely grate the carrots using the small holes of a box grater.
  Place grated carrots in a clean kitchen towel and squeeze firmly to remove excess liquid.
  Visual cue: The carrots should feel damp, not dripping wet; you should see some liquid squeeze out into the sink or bowl.
  Pro tip: Removing extra moisture prevents a gummy, dense center and helps the bars rise evenly.
• Mix the Dry Ingredients
  In a medium bowl, whisk together:
  Flour (180 g)
  Baking powder (6 g)
  Baking soda (3 g)
  Cinnamon (2 g)
  Nutmeg (1 g)
  Salt (3 g)
  Whisk until everything is evenly combined and there are no visible streaks of spice.
  Visual cue: The mixture looks uniform and pale with fine specks of spice evenly distributed.
• Mix the Wet Ingredients
  In a large mixing bowl, add:
  Granulated sugar (150 g)
  Brown sugar (75 g)
  Oil (120 ml)
  Whisk until the mixture looks thick, glossy, and well blended (about 30–45 seconds).
  Add the eggs one at a time, whisking well after each addition.
  Whisk in vanilla extract (5 ml).
  Visual cue: The mixture should become slightly lighter in color, smooth, and cohesive—no streaks of oil or egg. If it looks separated or greasy, keep whisking until it comes together.
• Add Carrots and Optional Mix‑ins
  Fold the squeezed grated carrots into the wet mixture with a spatula.
  Add chopped walnuts/pecans and raisins, if using, and fold just until evenly distributed.
  Visual cue: The batter will look loose at this stage, with bright orange flecks and bits of nuts/raisins throughout.
• Combine Wet and Dry (Do Not Overmix)
  Tip the dry ingredient mixture into the wet bowl in two additions.
  Gently fold with a spatula just until you no longer see dry flour. Scrape the sides and bottom to catch any hidden flour pockets.
  Visual cue: The batter should be thick but pourable, smooth with visible carrot and nut pieces. It should not be runny or ultra stiff; overmixing will make it elastic and heavy.
  Checkpoint: When you lift the spatula, the batter should fall in a thick ribbon that disappears back into the bowl in about 3–4 seconds.
• Pan and Bake
  Pour the batter into the prepared 8‑inch pan. Use a spatula to spread it into an even layer.
  Tap the pan once on the counter to release any big air bubbles.
  Bake at 175°C (350°F) on the middle rack for 25–30 minutes.
• Cool and Slice
  Place the pan on a wire rack and let the bars cool completely in the pan, about 60 minutes.
  Once cool, use the parchment overhang to lift the slab out of the pan.
  Cut into 12 bars (3 by 4 grid) or smaller squares as desired.
  Visual cue: Clean, neat slices with a moist, fine crumb and visible carrot shreds. Bars should hold their shape when picked up, not crumble apart or feel wet in the center.

Notes

• Storage & Make‑Ahead
  Room temperature: Store unfrosted bars in an airtight container for up to 4 days. Keep in a cool, dry spot away from direct sunlight.
  Fridge: For very warm climates, store in the fridge in an airtight box for up to 6 days. Bring to room temperature for 20–30 minutes before serving for best texture.
  Freezer:
  Wrap individual bars tightly in plastic wrap, then place in a freezer bag or airtight container.
  Freeze for up to 3 months.
  Thaw at room temperature for 1–2 hours or overnight in the fridge.
  To refresh, warm in a low oven at 120°C (250°F) for 5–10 minutes; cool slightly before serving.
  Avoid this: Don’t freeze bars while still warm (condensation will lead to ice crystals and soggy texture).
• Serving Suggestions
  Serve plain for a lightly sweet snack with tea or coffee.
  Dust with a little powdered sugar right before serving for a bakery‑style look.
  For a richer dessert, add a small dollop of whipped cream or a scoop of vanilla ice cream on the side.
  You can also drizzle with a thin vanilla or cream cheese glaze if you want extra sweetness, but the base recipe is created to be delicious without any frosting.
• Approximate Nutrition (Per 1 Bar out of 12)
  These values are approximate and will vary by brand and exact cut size.
  Calories: ≈ 150 kcal
  Carbohydrates: ≈ 25 g
  Sugar: ≈ 16–18 g
  Fat: ≈ 5 g
  Protein: ≈ 2 g
  Nutrition disclaimer: Values are estimates calculated from generic ingredients and standard serving sizes. Adjust for your specific brands and portion sizes. Always follow food‑safety best practices: cool baked goods fully before covering, store within the recommended time frames, and discard if you notice off smells, mold, or unusual texture.