5 Ingredient Carrot Cake Bars with Cake Mix

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These 5 ingredient carrot cake bars with cake mix are quick and easy to make, super scrumptious, incredibly delicious, and the perfect spring dessert for Easter!

Carrot cake bars with cake mix scattered on a brown piece of parchment paper with chopped walnuts around them.

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Why you'll love this recipe
Ingredients
Alternative Ingredients
Step-by-Step Instructions
Storage
Kitchen Equipment
Helpful Tips
Frequently Asked Questions
Related Recipes
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Get ready to make these frosted carrot cake squares every Easter, cause let me tell you, they are seriously so good!

I have to make two batches of these guys to make sure everyone gets seconds and thirds at Easter because everyone loves them!

If you like carrot cake desserts, then you should also try these carrot cake mix cookies with cream cheese icing, oatmeal carrot cake cookies with cream cheese glaze, carrot cake sandwich cookies, and this carrot cake using spice cake mix recipe too!

Some other dessert bars you may like are these cream cheese frosted pumpkin bars with cake mix and these gingerbread cookie bars with cream cheese frosting too.

Why you'll love this recipe

Quick: These bars come together quickly in 3 simple steps!
Easy: All you need is five ingredients to make these!
Crowd Pleaser: They're a hit at any occasion and your friends and family will be asking you for the recipe!

Ingredients

Boxed Carrot Cake Mix
Egg
Butter
Cream Cheese
Icing Sugar

See the recipe card below for the ingredient measurements.

Ingredients to make the carrot cake bars on a black table including a box of Betty Crocker carrot cake mix, an egg, block of butter, block of cream cheese, and icing sugar.

Alternative Ingredients

Walnuts: These will give the bars a nutty flavour and crunchy element.
Raisins: For sweetness and a burst of flavour.
Coconut: Slices of coconut will offer a crunchy texture and delicious taste.
Sprinkles: Top with spring or Easter sprinkles to make them festive and fun!

Step-by-Step Instructions

Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish and line it with parchment paper (this will keep the parchment paper in place).

Step 2 - Make the bars: To a large bowl, add and mix the carrot cake mix, egg, and melted butter using an electric hand mixer. Transfer the batter to the baking dish and bake for 15-17 minutes or until the edges start to slightly darken. Wait until the bars are completely cooled, then lift them out of the baking dish by the parchment paper and place them on the cutting board.

Carrot cake mix, egg and melted butter mixed together in a bowl. — 1

Carrot cake bar batter being pressed into a lined baking dish by a rubber spatula. — 2

Baked carrot cake bars in a baking dish on top of a cooling rack. — 3

Baked carrot cake bars removed from the baking dish and placed on top of a cooling rack. — 4

Step 3 - Frost the bars: To a separate large bowl, combine and mix the softened butter and softened cream cheese on high. Add the icing sugar and mix on low until combined and smooth. Frost the bars and then slice them into squares.

Softened butter and softened cream cheese mixed together in a bowl. — 5

Softened butter, softened cream cheese, and icing sugar mixed together in a bowl. — 6

Carrot cake bars with the frosting on top of them. — 7

Storage

Store the bars at room temperature for up to 1 week or in the freezer for up to 3 months. If freezing, consider freezing without the frosting, as the texture will likely change once thawed.

Kitchen Equipment

Electric Hand Mixer: This is used to mix the batter and make the frosting.
Mixing Bowls: These are used to make the carrot cake batter and frosting.
9x13 Baking Dish: For baking the bars.
Measuring Spoons and Cups: These are used to measure the ingredients.
Cooling Rack: To help the bars cool quickly.

Hand holding a carrot cake bars with cream cheese frosting.

Helpful Tips

Use parchment paper. While not necessary, it will be helpful to remove the bars from the dish if you line the dish with parchment paper because once cooled, you can easily remove it all at once and then easily frost and cut them on a cutting board.
Grease the baking dish. Before lining it with parchment paper, spray the baking dish with cooking spray because it will help keep the parchment paper in place when transferring the sticky batter into it.
Use a toothpick. To test if the bars are ready, poke them with a toothpick and if it comes out clean, they're ready. You'll also notice the edges have slightly darkened.
Wait to frost the bars. Wait until the bars are completely cooled to frost them, otherwise the frosting will melt.

Frequently Asked Questions

How do I know when the bars are ready?

They're ready when a toothpick comes out clean and the edges have slightly darkened.

Should the batter be sticky?

Yes it's quite sticky and can take some time to press into the baking dish.

Can I use store-bought frosting?

Absolutely! If you want to save even more time, use a store-bought frosting.

Do these bars have to be refrigerated?

No, they can be stored at room temperature but can be refrigerated if preferred.

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