Chocolate Chip Carrot Cake Bars

Okay, so I took carrot cake… and added chocolate chips. Yep, it’s as amazing as it sounds. One bite and I was like—why didn’t I do this sooner?

These bars are soft, spiced, and packed with sweet carrot goodness. Then you hit those melty chocolate chips and it’s game over. It’s cozy, sweet, and just the right kind of gooey.

If you love carrot cake and chocolate, this is your perfect match. Great for snacks, dessert, or even breakfast (no judgment). I keep a stash in the fridge because I can’t help it.

Let’s make a batch together. You’re only a few steps away from your new favorite treat.

Why You’ll Love This Recipe

• Sweet and Comforting: Like classic carrot cake but simpler, denser, and with gooey chocolate in every bite.
• No Frosting Needed: These bars are rich and moist enough on their own—no extra layers required.
• One-Bowl Wonder: Simple ingredients, minimal cleanup, and ready to bake fast.
• Kid-Friendly: Even picky eaters who “don’t like carrots” will love these bars.
• Perfect for Any Occasion: Bake for school snacks, brunches, or lazy Sunday treats.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes

Servings:
Makes 12–16 bars depending on how you cut them. Great for small gatherings or make-ahead snacking.

Difficulty:
Very beginner-friendly. Just mix, pour, and bake. No fancy equipment or technique required.

Required Kitchen Tools

• Mixing bowls (one large, one medium)
• Whisk and spatula
• Measuring cups and spoons
• 9×13-inch baking pan
• Box grater (for fresh carrots)
• Parchment paper or nonstick spray

Ingredients for Chocolate Chip Carrot Cake Bars

Here’s everything you’ll need (measured amounts are included in the recipe card below):

• Shredded Carrots: Use freshly grated carrots for best moisture and texture.
• All-Purpose Flour: Gives the bars structure and chew.
• Chocolate Chips: Semi-sweet or dark chocolate adds balance to the sweet cake base.
• Brown Sugar: Adds depth and that caramel-like molasses flavor.
• Vegetable Oil: Keeps the bars soft and moist.
• Eggs: Help bind everything together and give richness.
• Vanilla Extract: Rounds out the flavor.
• Baking Powder & Baking Soda: For lift and tenderness.
• Cinnamon & Nutmeg: Warm spice notes that make this feel like real carrot cake.
• Salt: Just enough to balance the sweetness.

Variations for Chocolate Chip Carrot Cake Bars

• Add Nuts: Fold in chopped walnuts or pecans for crunch.
• Swap Chocolate Chips: Use white chocolate, butterscotch, or even cinnamon chips for a different vibe.
• Raisin Option: Sub half the chocolate chips with golden raisins for a more traditional carrot cake flavor.
• Spice It Up: Add ground ginger or cloves for a bolder spiced bar.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour—just check baking times.

How to Make Chocolate Chip Carrot Cake Bars Step-by-Step Instructions

1. Prep Your Baking Pan

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or lightly grease with nonstick spray.

2. Mix Wet Ingredients

In a large bowl, whisk together the brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.

3. Add the Dry Ingredients

Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined—don’t overmix.

4. Fold in the Carrots and Chocolate Chips

Add the freshly shredded carrots and chocolate chips. Gently fold into the batter with a spatula until evenly distributed.

5. Spread and Bake

Pour the batter into your prepared baking pan. Use a spatula to spread it into an even layer.

Bake for 30–35 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.

6. Cool and Slice

Let the bars cool in the pan for at least 20 minutes before slicing into squares or rectangles. Serve slightly warm or at room temperature.

How to Serve Chocolate Chip Carrot Cake Bars

These bars are great all on their own, but here are some fun ways to serve them:

• For Dessert: Add a scoop of vanilla ice cream or a drizzle of caramel sauce.
• For Brunch: Pair with coffee or a chai latte.
• For Kids: Cut into small squares for lunchbox treats or after-school snacks.
• For Guests: Dust lightly with powdered sugar or add a dollop of whipped cream.

Storing Chocolate Chip Carrot Cake Bars

• Room Temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry spot.
• Refrigerator: To extend freshness, refrigerate for up to 6 days. Let them come to room temp before eating for best texture.
• Freezer: Freeze individual bars in a zip-top bag or airtight container for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

Tips and Tricks for Success

• Freshly Grated Carrots Work Best: They hold more moisture than pre-shredded, which keeps your bars soft.
• Don’t Overmix: Stir just until everything comes together. Overmixing can make the bars dense or gummy.
• Let Them Cool Before Cutting: This helps the bars set and hold their shape without crumbling.
• Use Parchment Paper: It makes cleanup easier and helps lift the bars out of the pan cleanly.
• Customize to Taste: These bars are forgiving—feel free to adjust the spices or mix-ins based on your preference.

Nutrition Information

Serving Size	1 Bar (based on 16 servings)
Calories	220
Total Fat	10g
Saturated Fat	3g
Cholesterol	25mg
Sodium	120mg
Carbohydrates	30g
Fiber	1g
Sugars	18g
Protein	2g

(Note: Nutrition values are approximate and may vary based on exact ingredients and portion size.)

Chocolate Chip Carrot Cake Bars FAQs

Can I use pre-shredded carrots?
You can, but I don’t recommend it. Pre-shredded carrots are often dry and don’t add the same moisture as freshly grated ones.

Can I make these gluten-free?
Yes—just use a 1:1 gluten-free flour blend. Check doneness a few minutes early, as bake times can vary slightly.

Do I need to peel the carrots first?
Yes. Peeling removes the outer layer, which can be a bit tough or bitter in baked goods.

Can I use a different oil?
Yes—any neutral oil like canola, avocado, or even melted coconut oil (if you don’t mind a slight flavor shift).

Can I add frosting on top?
Absolutely. A light cream cheese glaze or vanilla icing would work well if you’re going for a dessert-style bar.

Conclusion

These Chocolate Chip Carrot Cake Bars are a cozy little blend of dessert and snack, loaded with flavor and easy to make. I’ve made them on lazy weekends and even for potlucks—they always disappear fast. The best part? You get the feeling of carrot cake without all the layers and frosting drama.

Try them warm, straight from the pan. Or stash a few in the freezer for when you need a little something sweet that still feels homemade.