Carrot Cake Cookie Bars
By Sofia Bennett
An easy homemade sweet made with all-purpose flour, shredded carrots, unsalted butter, with exact measurements and straightforward baking steps. The full recipe below keeps the ingredient amounts and method together so you can cook from one page.
Why You’ll Love This Carrot Cake Cookie Bars Recipe
- Uses a straightforward home-baking method with measured ingredients and clear bake steps.
- The recipe uses 7 measured ingredients and 7 clear steps.
- The supplied nutrition information lists 3g of protein per serving.
- The main cook or bake time is about 25 min.
What you’ll need
- 1.5 cups (190g) all-purpose flour
- 1 cup (200g) shredded carrots
- 0.5 cup (115g) unsalted butter
- 0.75 cup (150g) brown sugar
- 1 tsp (5g) vanilla extract
- 1 tsp (3g) cinnamon
- 0.5 cup (60g) chopped walnuts
YOU MIGHT LOVE: Cinnamon Roll Sugar Cookie Bars — another recipe selected from a related category or overlapping theme.
Keep it simple
- Baking dish or pan
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions
Read through the steps once, then prepare the measured ingredients before you begin.
- 1Step 1
Preheat oven to 175C (350F) and line a square baking pan with parchment paper.
- 2Step 2
In a medium bowl, cream together the softened butter and brown sugar until smooth.
- 3Step 3
Stir in the vanilla extract and shredded carrots.
- 4Step 4
Fold in the flour and cinnamon until just combined.
- 5Step 5
Press the thick dough into the prepared pan.
- 6Step 6
Bake for 20-25 minutes until golden brown.
- 7Step 7
Allow to cool completely before slicing into bars.
CHECK OUT: Peach Cobbler Cookie Bars — another recipe selected from a related category or overlapping theme.
Tips for a better result
- Let baked cookies or bars cool as directed before moving or slicing them.
- Fold fruit or mix-ins gently so they stay visible instead of breaking down into the base.
- Use the recipe photos as a visual guide for texture and final presentation.
Variations & substitutions
- Use the alternate recipe photos as serving and presentation references.
- Keep the same measured base and use the photographed finish as your guide for portioning and presentation.
Serving suggestions
Serve the recipe as shown in the photos, or pair it with another recipe from the same collection for a complete breakfast, snack, or dessert spread.
Storage & reheating
For storage and reheating, follow the ingredient-specific guidance you normally use at home. The source inventory does not provide a tested storage duration, so this page does not invent one.
Nutrition notes
Values below come directly from your recipe inventory and are presented as recipe information, not medical advice.
Quick recipe answers
What are the main ingredients in Carrot Cake Cookie Bars?+
The core ingredients listed in this recipe are all-purpose flour, shredded carrots, unsalted butter. See the ingredient section for the exact amounts.
How long does Carrot Cake Cookie Bars take?+
Plan for about 15 min of prep, 25 min of cooking or baking.
How much protein is listed per serving?+
The supplied nutrition information lists 3g of protein per serving.
How do I know when the recipe is ready?+
Use the written final instruction together with the recipe photos as your guide for the intended texture and appearance.
Can I substitute ingredients?+
The supplied recipe inventory does not include tested substitutions. For the most reliable result, use the listed ingredients and measurements as written.
If Carrot Cake Cookie Bars fits what you are craving, save the recipe and use the measured ingredient list and steps above when you are ready to make it.
Carrot Cake Cookie Bars
An easy homemade sweet made with all-purpose flour, shredded carrots, unsalted butter, with exact measurements and straightforward baking steps.
Ingredients
- 1.5 cups (190g) all-purpose flour
- 1 cup (200g) shredded carrots
- 0.5 cup (115g) unsalted butter
- 0.75 cup (150g) brown sugar
- 1 tsp (5g) vanilla extract
- 1 tsp (3g) cinnamon
- 0.5 cup (60g) chopped walnuts
Instructions
- Preheat oven to 175C (350F) and line a square baking pan with parchment paper.
- In a medium bowl, cream together the softened butter and brown sugar until smooth.
- Stir in the vanilla extract and shredded carrots.
- Fold in the flour and cinnamon until just combined.
- Press the thick dough into the prepared pan.
- Bake for 20-25 minutes until golden brown.
- Allow to cool completely before slicing into bars.
Nutrition
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