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Carrot Cake Cookie Bars: A Soft, Spiced Treat

Carrot Cake Cookie Bars

Soft, spiced cookie bars filled with finely grated carrots, oats, and optional nuts or raisins, then finished with creamy cream cheese frosting. This recipe makes approximately 24 bars in a 9 x 13-inch pan.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Bars
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 2 cups (250 g) All-purpose flour
  • 1 cup (90 g) Old-fashioned rolled oats
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 2 cups (about 200 g) Finely grated carrots
  • 1 cup (about 115 g) Chopped walnuts or pecans, optional
  • 1/2 cup (about 75 g) Raisins, optional
Cream Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 2 cups (about 240 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving enough overhang on the long sides to lift out the cooled bars.
  2. In a medium bowl, whisk the flour, rolled oats, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
  3. Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy. Add the eggs one at a time, beating after each addition, then mix in the vanilla.
  4. Add the dry ingredients to the butter mixture and mix just until no dry streaks remain. Fold in the finely grated carrots, plus the optional walnuts or pecans and raisins.
  5. Press or spread the dough evenly into the prepared pan. Bake at 350°F (175°C) for 25–30 minutes, until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
  6. Cool the bars completely in the pan for at least 1 hour before frosting. For easier handling, use the parchment overhang to lift the slab onto a cutting board once it is cool.
  7. For the frosting, beat the softened cream cheese and butter until smooth. Add the sifted confectioners’ sugar, vanilla, and salt, then beat until creamy; spread over the cooled bars and cut into 24 squares.

Notes

Finely grate the carrots and do not wring them completely dry; a small amount of moisture helps keep the bars soft, while excess liquid can make them dense or underbaked. Do not overmix after adding the flour. Chill frosted bars for 30–60 minutes for cleaner slices, and store them covered in the refrigerator because of the cream cheese frosting.