These Sheet Pan Carrot Cake Bars are moist dessert bars made with warm spices, walnuts, grated carrots, and pineapple, then topped with a creamy maple frosting.They give you all the cozy flavors of a classic carrot cake in easy-to-serve bars! I love the switch from a more traditional cream cheese frosting to maple in this carrot sheet cake recipe–it complements the spices perfectly! (Although I do have to brag a little about my homemade carrot cake with cream cheese frosting, which you will want to try, too.) Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Carrots: I used 5 medium carrots in this recipe; freshly grated is best! They will give the bars the most moisture which is what I want in carrot cake bars (and most dessert bars).You could use pre-shredded carrots, but they may not have quite the same amount of moisture.

They would be a convenient alternative, though.Oil: I used vegetable oil (or canola oil) in the bars to keep them nice and tender.For a lighter option, you could use applesauce in place of the oil.

Spices: The warm spices in the bars are ground cinnamon and ground nutmeg.If you don’t have those on hand, you could substitute pumpkin pie spice for both.It will give you a bit of a flavor twist, but it will still work.

Walnuts: I love the nutty crunch from chopped nuts (I added walnuts).Pecans, almonds

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