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Sheet Pan Carrot Cake Bars

A delightful twist on traditional carrot cake, these easy-to-make Sheet Pan Carrot Cake Bars are perfect for any occasion, topped with heavenly maple frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups granulated sugar Use organic cane sugar for a richer flavor.
  • 1 1/4 cups vegetable oil Can substitute with canola oil or melted coconut oil.
  • 1 teaspoon pure vanilla extract Opt for real vanilla for better flavor.
  • 3 large eggs, room temperature Crucial for fluffy texture.
  • 2 3/4 cups all-purpose flour Can swap part of the flour with whole wheat.
  • 2 teaspoons ground cinnamon Freshly ground is best!
  • 1/4 teaspoon nutmeg A hint of spice.
  • 2 teaspoons baking soda Helps the bars rise.
  • 1 1/2 teaspoons kosher salt Balances the sweetness.
  • 1 cup walnuts, roughly chopped Feel free to omit or substitute with pecans.
  • 2 1/4 cups finely grated carrots About 5 medium carrots.
  • 1/2 cup crushed pineapple, drained Be sure to drain it well.
For the frosting
  • 1 cup unsalted butter, room temperature Essential for frosting.
  • 1/3 cup pure maple syrup Elevates the frosting flavor.
  • 1 teaspoon maple extract For extra maple flavor.
  • 3-4 cups confectioners' sugar To achieve creamy frosting consistency.
  • optional None Walnuts, chopped for garnish A pretty touch on top.

Method
 

Preparation
  1. Preheat oven to 350 degrees F. Line a 10x15-inch sheet pan with parchment paper.
  2. In a stand mixer bowl, add sugar, oil, vanilla extract, and eggs. Mix on medium speed until light yellow and thickened, about 3 minutes.
  3. In a separate medium bowl, combine flour, cinnamon, nutmeg, baking soda, and salt.
Baking
  1. Gradually add dry ingredients to wet mixture while the mixer is on low speed. Mix until just combined.
  2. Gently fold in walnuts, grated carrots, and crushed pineapple using a spatula.
  3. Transfer batter into the prepared pan and spread evenly.
  4. Bake for 24-28 minutes, checking with a toothpick at around 22 minutes.
  5. Once done, remove from oven and let cool completely in the pan.
Frosting and Serving
  1. In a separate bowl, beat together butter, maple syrup, and maple extract until creamy. Gradually add confectioners' sugar until desired consistency is reached.
  2. Spread frosting evenly over cooled cake, garnish with walnuts if desired, cut into bars, and serve.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze in airtight containers for up to 3 months.