These Carrot Cake Shortbread Bars are full of the delicious flavors of carrot cake wrapped up in an easy, chewy bar! They make a great treat for Easter!
Love these carrot cake bars? Check out my easy recipe for the Best Carrot Cake Ever!
Carrot Cake Shortbread Bars
So not only is Easter this month – which is totally crazy that it’s so soon – but it’s also what I would call Girl Scout Cookie Month. Sadly I’ve been pretty involved with the cookbook and haven’t quite gotten around to any girl scout cookie recipes (although you can always go back and make this No Bake Samoa Cheesecake). However, we did order cookies that we are quickly making our way through.
There aren’t many desserts that the hubs will fight me for, but cookies are one of them. Especially girl scout cookies. We ordered thin mints and samoas. We love them both but there are fewer samoas in each box, so naturally we are most protective over each and every one of those babies.
In fact, the hubs picked up one of the samoa boxes the other day and we got into a mock argument over them. He quickly pretended he was going to just shove the whole box in his mouth at once. It was terrifying. 😉
Fortunately I was wise enough to not even mention these bars to him. No need to fight over them that way.
How to Make These Carrot Cake Bars
These bars are super easy to make. The crust is shortbread which is a quick mix of butter, flour and sugar. It’s pre-baked before adding the filling.
To make the filling, the ingredients are added in a few steps but you don’t even need a mixer. I just use a whisk. Easy peasy. It’s a relatively thin mixture, so don’t be alarmed. It thickens up perfectly when baked.
After being baked, cool the bars in the fridge and then slice! Seriously, so easy. It’s a great way to get the carrot cake fix without all the fuss. And they are SO good!
More Carrot Cake Recipes
- Best Carrot Cake
- Carrot Cake Cheesecake Swirl Cupcakes
- Carrot Cake Cheesecake Cake
- Carrot Cake Gooey Bars
- Super Moist Carrot Cake with Cream Cheese Icing
- Carrot Cake Cupcakes
Carrot Cake Shortbread Bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9–12 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Carrot Cake Shortbread Bars are full of the delicious flavors of carrot cake wrapped up in an easy, chewy bar! They make a great treat for Easter!
Ingredients
SHORTBREAD CRUST
- 1/2 cup (112g) salted butter, room temperature
- 1 cup (130g) all purpose flour
- 1/2 cup (104g) sugar
FILLING
- 1 cup (207g) sugar
- 1/4 cup (33g) all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- pinch of cloves
- 2 eggs
- 2 tsp molasses
- 1 tsp vanilla extract
- 1 1/4 cup (73g) shredded carrots
- 3/4 cup (49g) flaked coconut
- 8 oz can crushed pineapple, drained
- 1/4 cup chopped pecans, optional
Instructions
1. Line the bottom of a 9×9 pan with aluminum foil that goes up the sides of the pan. Preheat oven to 350 degrees.
2. To make the crust, add all three ingredients to a mixer bowl and mix to combine. It’ll be very crumbly at first, but will form a ball.
3. Press dough evenly into the bottom of the pan.
4. Bake at 350 for 10 minutes. Set aside.
5. To make the filling, whisk together sugar, flour, baking powder, salt and spices in a medium sized bowl.
6. Add eggs, molasses and vanilla extract and mix until well combined.
7. Stir in carrots, coconut, pineapple and pecans.
8. Spread mixture evenly over crust.
9. Bake for 20-25 minutes, until edges are golden.
10. Allow to cool completely in the refrigerator, then cut into squares.
Nutrition
- Serving Size: 1 Bar
- Calories: 278
- Sugar: 27.6 g
- Sodium: 131.6 mg
- Fat: 12.8 g
- Carbohydrates: 39.5 g
- Protein: 3.1 g
- Cholesterol: 51.3 mg
Enjoy!
Can I use a substitute for the molasses?
You could try corn syrup or maple syrup.
Hi Lindsay, I am making this dessert tomorrow and would like to know if I could make this filling and not use the cup of sugar it calls for? Trying to cut back on sugars. Appreciate your response, Kindly Sissy
I haven’t tried it without any sugar. I would think it’d lack some flavor. But also sugar adds moisture, so they might end up a little dry.
Can these be frozen? Made these before and they were awesome!
I haven’t tried freezing them, but I’d think if they were wrapped well and thawed in the fridge, they’d probably be ok.
Great post!!!These Carrot Cake Shortbread Bars are full of all the best flavors of carrot cake in an easy bar! They would make a great dessert or treat for Easter! Thanks
Thank you Lindsay! Baked for 35 minutes. They tasted great and were a HUGE hit!!!!
Hi lindsay, my husband accidentally dropped my glass 9×9 and I am making these for easter. What would you suggest as an alternative? I have a 8×8, 9×11 or 12in round. Thank you!!!!!
I would suggest the 8×8. The bars will just be a touch thicker, so you might bake them for a few extra minutes.
I love carrot cake & it’s impractical when not hosting Easter to make a whole cake for a small family. These might be the perfect solution. They look amazing! Pinned & sharing. Thanks for the recipe!
What a great recipe for Easter!
Made these over the weekend. This is a winning bake – so delish and moreish. Had 4 yesterday – self-control went out the window! Thanks for the recipe!
Awesome! I’m so glad you enjoyed them!
These carrot cake shortbread bars are nothing short of amazing! They look so good!!
I am such a sucker for anything “Carrot Cake”. I can’t wait to try this! Yum!
Saw these in my Bloglovin’ feed this morning and had to head over to check out the recipe. Oh my goodness….I could eat these for breakfast or anytime for that matter! They look very addictive. ????
Thanks Robin!
GS cookie season is the best! I get so excited when I see those boxes everywhere. It’s even more fun to figure out how to bake with them.
And speaking of baking creativity, these are amazing! Carrot cake in a bar? Yes, please!!!