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Recipe: Carrot Cake Bars


Whether it's for Easter, Spring in general, or just a favorite dessert, these carrot cake bars were a hit when I made them for Easter. I'm not normally a huge cake person because its so sweet but this was just enough!


Carrot cake bars with a cream cheese frosting that you can keep in a container for less space than a full cake (if they last you that long that is!)


I doubled the recipe when I made it and baked it in a Pyrex dish but you could make as cupcakes or a full cake if you wanted!


What you need:

1 box Simple Mills Vanilla Cake Mix

1 teaspoon cinnamon

½ teaspoon ginger

1 cup (50g) carrots, peeled and shredded

1/3 cup (65g) raisins

1/3 cup (50g) finely chopped walnuts

3 large eggs, beaten

¼ cup (60ml) olive oil

½ teaspoon vanilla


What to do:

Preheat the over to 375 degrees F!


In a large bowl, mix to gether your dry ingredients (cake mix, cinnamon, ginger, carrots, raisins, and walnuts).


In a smaller bowl mix in your wet ingredients (eggs whisked, vanilla, and olive oil). Mix in the wet ingredients to your dry until well combined.


Spread into your baking dish then bake for 25-35 minutes (it depends how big of a dish you use for the thickness so be sure to check based on your dish and over).


While baking, whip up some Cream Cheese Frosting which is super easy!

4 Cups of powdered sugar

2 tsp vanilla

8oz cream cheese

1/2 salted butter


Beat the butter and cream cheese until smooth then add in your vanilla and powdered sugar. I recommend adding one cup at a time to minimize the powder flying all over.


These are honestly are new favorite of mine and will be back for other Spring festivities!

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