Sheet Pan Carrot Cake Bars

Moist, rich carrot cake bars with walnuts and pineapple, topped with luscious maple frosting—perfect for any occasion.

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Prep Time 15

Cook Time 28

Total Time 43

Servings: 24 bars

Course: Dessert, Snack

Cuisine: American

Calories: 250

For the Cake

2 cups granulated sugar For sweetness; adjust based on personal preference.
1 1/4 cups vegetable oil Keeps the cake moist; substitute with melted coconut oil for flavor.
1 teaspoon pure vanilla extract Adds warmth; always choose high-quality.
3 large eggs, room temperature Room temperature eggs mix better into your batter.
2 3/4 cups all-purpose flour Essential for structure; for gluten-free options, use a gluten-free baking mix.
2 teaspoons ground cinnamon The aromatic spice that defines carrot cake.
1/4 teaspoon nutmeg A pinch enhances the warm, cozy flavors.
2 teaspoons baking soda Helps the cake rise.
1 1/2 teaspoons kosher salt Balances sweetness.
1 cup walnuts, roughly chopped Provides a satisfying crunch; can be replaced with pecans.
2 1/4 cups finely grated carrots (about 5 medium carrots) The star ingredient; fresh is best!
1/2 cup crushed pineapple, drained Adds moisture and sweetness; make sure it’s well-drained.

For the Frosting

1 cup unsalted butter, room temperature For frosting; room temperature helps it beat smoothly.
1/3 cup pure maple syrup Rich flavor that complements the frosting.
1 teaspoon maple extract Enhances the maple flavor.
3-4 cups confectioners' sugar The amount depends on your desired consistency.
optional Walnuts, chopped for garnish For that finishing touch.

Preparation

Preheat your oven to 350°F (175°C) and line a 10x15-inch sheet pan with parchment paper.
In a stand mixer bowl, combine the sugar, vegetable oil, vanilla extract, and eggs. Mix until light yellow and thickened, about 3-5 minutes.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture on low speed until just combined.
Fold in the walnuts, grated carrots, and crushed pineapple.
Pour the batter into the prepared pan and spread evenly with a spatula.
Bake for 24-28 minutes or until a toothpick inserted comes out clean and the tops are golden brown.
Let cool completely in the pan before frosting.

For the Frosting

In a mixing bowl, beat together the butter, maple syrup, and maple extract until creamy.
Gradually add confectioners' sugar, mixing until you reach your desired consistency.
Frost the cooled cake and sprinkle with chopped walnuts if desired.
Cut into bars and serve!

These bars can be stored at room temperature in an airtight container for up to 3 days and refrigerated for up to a week.