Carrot cake is a delicious dessert but it takes time to make. These tender bars start with a cake mix, making short work of the classic favorite.

Updated on March 13, 2026

Credit:

Blaine Moats

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If you're heading to an Easter dinner or spring potluck, whip up a pan of these easy carrot cake bars. This shortcut dessert recipe starts with a boxed cake mix. From there, we're adding shredded carrots, fresh ginger, vanilla, and golden raisins. Finish the bars with a cream cheese frosting and a sprinkle of toasted walnuts.

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Ingredients

  • 1 pkg. 2-layer-size yellow or white cake mix

  • ¼ cup milk

  • ½ cup cooking oil

  • 1 tsp. vanilla extract

  • 2 tsp. grated fresh ginger or 1/2 tsp. ground ginger

  • 2 eggs

  • 1 cup finely shredded carrot

  • ½ cup golden raisins

  • 1 recipe Cream Cheese Frosting or 1 (16-oz.) can cream cheese frosting

  • ¼ cup finely chopped walnuts or pecans, toasted

Cream Cheese Frosting

  • 4 ounce cream cheese, softened (half of an 8-ounce package)

  • ¼ cup butter, softened

  • ½ teaspoon vanilla

  • 2 ½ cup powdered sugar

Directions

  1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.

  2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.

Cream Cheese Frosting

  1. In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting is spreadable.

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.