Easy Ooey Gooey Carrot Cake Bars are not your average carrot cake - they're a gooey twist on a classic favorite that will have you reaching for seconds (and thirds).
Sometimes you want carrot cake but do not want to go to the trouble. These carrot cake bars will give you the flavor but faster than a regular cake. Combine your ingredients, pour the batter into the pan, and pop it in the oven to bake to golden perfection. Get ready for your kitchen to smell like a cozy bakery!
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Check out some of our favorite desserts: Baked Lemon Cheesecake Bars, No Bake Strawberry Cheesecake Bars, Chocolate Banana Split Cake, or 24 Hour (Ambrosia) Fruit Salad.
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What do I need to make Carrot Cake Bars recipe?
- boxed carrot cake mix
- unsalted butter
- vegetable or canola oil
- eggs
- crushed pineapple
- white chocolate chips
- cream cheese
- chopped pecans
- powdered sugar
- ground cinnamon
- vanilla extract
FAQs
Ooey Gooey Carrot Cake Bars are a delicious dessert inspired by classic carrot cake flavors. They feature a moist and dense carrot cake base topped with a gooey, baked cream cheese filling.
Absolutely! You can adjust the ingredients based on your taste preferences or dietary restrictions. Add chopped nuts such as pecans or walnuts for extra crunch, or you can omit them if you prefer a nut-free version. You can also add raisins or shredded coconut for additional flavor and texture.
These bars are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They pair well with a hot cup of coffee or tea, making them perfect for dessert or afternoon snack.
Top Tips
- Ensure your cream cheese and eggs are at room temperature before starting. Room temperature ingredients mix more easily and evenly, resulting in a smoother batter.
- For cleaner cuts, refrigerate the cooled bars for about an hour before slicing.
- Allow the bars to cool completely in the pan on a wire rack before slicing. This helps them set and makes slicing easier.
- Consider serving the bars with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of caramel sauce for an extra special touch.
- To keep your carrot cake bars fresh and delicious, store them in an airtight container or covered tightly with plastic wrap in the refrigerator. They can last for about 3-4 days.
- For longer storage, freeze the bars wrapped in parchment paper and placed in a freezer-safe bag or container. Simply thaw them in the refrigerator before serving.
How to make Easy Carrot Cake Bars
- Preheat your oven to 350°F (175°C). Prepare a 9x13" baking pan with nonstick spray.
- In a large bowl, combine cake mix, egg, and melted butter.
- Press cake batter into the prepared baking pan. Sprinkle white chocolate chips over the top.
- In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat cream cheese until smooth. Add ½ cup (1 stick) melted butter, 1 egg, 1 teaspoon vanilla extract, ground cinnamon, and ½ cup powdered sugar. Beat 1-2 minutes more. Fold in chopped pecans and drained, crushed pineapple.
- Spread cream cheese mixture over top of the crust.
- Bake 30-40 minutes or until golden brown. You want it to still be slightly jiggly. Cool completely, cut and enjoy!
Easy Ooey Gooey Carrot Cake Bars Recipe
Ingredients
Carrot Cake Crust
- 1 box carrot cake
- 1 egg
- ½ cup (1 stick) unsalted butter, melted
Ooey Gooey Filling
- 8 oz cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup pecans, chopped
- ½ cup white chocolate chips
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13" baking pan with nonstick spray.
- In a large mixing bowl, combine cake mix, egg, and melted butter.
- Press cake batter into the prepared cake pan. Sprinkle white chocolate chips over top.
- In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat cream cheese until smooth.
- Add ½ cup (1 stick) melted butter, 1 egg, 1 teaspoon vanilla extract, ground cinnamon, and ½ cup powdered sugar. Beat 1-2 minutes more.
- Fold in chopped pecans and drained, crushed pineapple.
- Spread over top of the crust.
- Bake 30-40 minutes or until golden brown. You want it to still be slightly jiggly. Cool completely, cut and enjoy!
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