Carrot Cake Cookie Bars are full of oats, real carrots and white chocolate. We top that party in your mouth off with homemade cream cheese frosting!
Easter is coming up and for us that means carrot cake. I am not sure how carrot cake became such a staple in our Easter celebrations but I am certainly not complaining. You just can’t beat the combination of the spiced cake and cream cheese frosting!
Mathlete tends to be more of a cookie/bar fan versus cake so I am making him some Carrot Cake Cookie Bars instead of the regular cake.
This cookie bar recipe is full of delicious ingredients like oats, carrots {hello vegetables as dessert} and white chocolate chips. The best part of these Carrot Cake Cookie Bars is being topped with homemade cream cheese frosting!
Now, I know some people don’t like cream cheese frosting {those people are not friends of mine} so you can totally skip the frosting and serve these on their own. They are still crazy delicious.
What are your favorite Easter desserts? Do you love carrot cake like I do?
If you loved Carrot Cake Cookie Bars, you’ll love these other Easter dessert recipes:
- Gluten Free Carrot Cake Cheesecake Bars
- Carrot Cake Dip
- Lavender cake with lavender cream cheese frosting
Essential items for this recipe:
- 9×13 baking pan
- Mixing bowls
- Whisk
- 3/4 cup Butter softened
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1.75 cup Flour
- 1.5 cup Oats
- 1 cup Carrots finely chopped
- 1/2 cup White Chocolate Chips
- 1/2 cup Raisins
- 8 oz Cream Cheese softened
- 1/2 cup Butter softened
- 2.5 cups Powdered Sugar
- 2 tbsp Milk
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Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with nonstick cooking spray. Set aside.
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In a small bowl, combine baking powder, baking soda, salt and flour. Stir gently to mix.
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In a large mixing bowl, cream together butter and sugars. Add in eggs, one at a time.
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In 1/2 cup increments, add in flour mixture. Let each prior additional mix in before adding more.
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Fold in oats, carrots, chocolate chips and raisins. Spread cookie dough into prepared pan.
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Bake at 350 degrees for 20-25 minutes or until set and lightly browned. Remove from oven and let cool before slicing into bars.
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For frosting, beat together cream and cheese and butter until smooth. Working in 1/4 cup increments, slowly beat in powdered sugar. Add milk, by the 1/2 Tbsp, until you reach the desired consistency. Spread on cooled cookie bars.
Love the idea of carrot cake bars…they look yummy.
Yummy, that look great.
These look delicious! Carrot cake is a fav in our home. These are a def must try.
Yum! I would eat the whole pan! 🙂
We always have strawberry pie at Easter but your carrot cake bars might have to become a new tradition!
Hi Shannah! I’m visiting via Miz Helen’s Full Plate Thursday and I love your Carrot Cake Cookie Bars. They look so tasty, and I’ve pinned them to try soon. I’d love for you to share this recipe with my Hearth and Soul Link Party if you have time. It’s live on my blog now!
I love the idea of turning carrot cake into cookie bars! So yummy! Thanks for linking up with Merry Monday this week – I’m including your cookie bars in my features for this week’s party, which goes live Sunday evening. I hope you’ll stop by and link up again!
Looks like Easter is great time to collect recipes, these look so good. Wish I could eat walnuts. Don’t have any lower teeth due to losing bone from osteoporosis. So far uppers are hanging in there but at some point will lose them also. Good thing am getting old.
Love carrot cake but it’s always been too fattening for me. Also have severe hypo- thyroidism, born with it, is why have osteoporosis so badly along with other unpleasant side effects.
This looks so good am practically drooling, haven’t had carrot cake in years. Cookie bars sound easier to make.
Have great week
Thanks for sharing it over at Food Friday. Excited to see what you’ll be sharing next! 😀
Oh carrot cake cookie bars sound perfect for Easter
Cakey and crumbly. I really was hoping for a dense bar with good carrot flavor. Tasty, but I wouldn’t have known there was carrot in the cake if I hadn’t made it myself. I don’t know if that’s because the carrot was finely shredded or if 1 cup shredded carrot isn’t enough.
Note: I used 1/4 cup sugar instead of 1/2 cup sugar since I don’t like overly sweet desserts. I put a little of the cream cheese frosting on top.