Sheet Pan Carrot Cake Bars

These sheet pan carrot cake bars are super moist and topped with a super indulgent cream cheese frosting. As an added bonus, they are so so easy. Mix the ingredients, throw the batter into a sheet pan, and bake. It's that simple.

Ingredients For Cake

All-Purpose Flour Carrots Shredded Carrots Apple Sauce  Baking Soda Cinnamon Salt Eggs Sugar Oil

Ingredients For Frosting

Unsalted Butter Cream Cheese Vanilla Extract  Powdered Sugar

Step 1

Preheat your oven to 350°F.

Step 2

In a food processor or blender, puree the whole carrots. Add the apple sauce, and puree until smooth. Set aside.

Step 3

In a large mixing bowl, mix flour, baking soda, cinnamon, and salt. Set aside.

Step 4

In a separate large mixing bowl, beat eggs and sugar together. Add the carrot puree and the shredded carrots, then gradually add the flour mixture and mix until combined.

Step 5

 Add the batter to a greased half sheet pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.

Step 6

 Add butter, cream cheese, vanilla extract, and powder sugar to a bowl and mix until the icing is combined.

Step 7

Once the cake is done, let it cool completely, then top with frosting and spread evenly. Then cut the cake into rectangular bars.

Q: Can I add nuts to this cake?

A: Sure! Just add chopped nuts to the batter before you pour it into the sheet pan. I recommend pecans, but use whatever you like!

Q: Should carrot cake be refrigerated?

A: Yes, because the frosting contains cream cheese, I recommend refrigerating this cake. I actually prefer the way it tastes cold anyway.