7-Layer Carrot Cake Bars combine everything you love about two classics, 7-layer bars and carrot cake bars with cream cheese frosting, in one easy-to-make, impossible-to-resist decadent layer bar. We’re talking layers of spicy carrot cake, pineapple, pecans, white chocolate chips, and coconut enrobed in cream cheese and sweetened condensed milk. Heaven on earth.

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Simple Easter dessert. Or any holiday, for that matter. This is an easy recipe to make for the holidays, it travels well, and everyone will remember them.

Super easy. 7-Layer Carrot Cake Bars come together with just a few simple ingredients and a 9x13 pan.

A crowd favorite. These bars are sure to be a hit at your holiday gathering, potluck, or picnic. Anyone who loves carrot cake bars with cream cheese frosting or 7-layer bars, aka magic bars, will devour these.

Full of flavor and textures. For a simple bar, there’s a lot going on with the spicy carrot cake, rich pecans, tart pineapple, tangy cream cheese, sweet white chocolate, and coconut that’s both gooey and crunchy -- at the same time!

You can create your own. The best thing about 7-layer bars is you can customize them to how you like them. This recipe is really just a formula and you can swap out any cake mix, baking chips, nuts, and other ingredients like dried fruit or candy. It’s all up to you and your creative imagination.

How to Make 7-Layer Carrot Cake Bars

Preheat oven to 350. Spray 9 x 13 pan with cooking spray.

Mix cake mix, egg, and butter in a medium-sized bowl until thoroughly combined. Pat evenly into pan. You may need to use the back of a spatula sprayed with cooking spray or dip your fingers in water to get it to spread more easily.

Bake for 15 minutes. Meanwhile, whip cream cheese with a mixer until creamy. Add the can of sweetened condensed milk to cream cheese and mix until smooth.

Remove cake from oven and immediately layer pineapple, pecans, and white chocolate chips. Pour the cream cheese mixture over the top. Layer coconut evenly on top, pressing the coconut gently into the cream cheese mixture.

Bake for approximately 25 minutes or until coconut is golden brown. Place pan on wire rack to cool completely before cutting.

7-Layer Carrot Cake Bars

7-Layer Carrot Cake Bars combine everything you love about two classics, 7-layer bars and carrot cake bars, in one easy-to-make, impossible-to-resist decadent layer bar. We’re talking layers of spicy carrot cake, pineapple, pecans, white chocolate chips, and coconut enrobed in cream cheese and sweetened condensed milk. Heaven on earth.

5 from 1 vote

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Ingredients

1 box carrot cake mix
1 egg
1 stick butter, softened
½ cup dried pineapple, chopped
½ cup pecans, chopped
1 cup white chocolate chips
4 ounces cream cheese, softened
1 can sweetened condensed milk
2 cups coconut

Instructions

Preheat oven to 350. Spray 9 x 13 pan with cooking spray.
Mix cake mix, egg, and butter in a medium-sized bowl until thoroughly combined. Pat evenly into pan. You may need to use the back of a spatula sprayed with cooking spray or dip your fingers in water to get it to spread more easily.
Bake for 15 minutes.
Meanwhile, whip cream cheese with a mixer until creamy. Add can of sweetened condensed milk to cream cheese and mix until smooth.
Remove cake from oven and immediately start layering pineapple, pecans, and white chocolate chips. Pour the cream cheese mixture over the top. Layer coconut evenly on top, pressing the coconut gently into the cream cheese mixture.
Bake for approximately 25 minutes or until coconut is golden brown.
Place pan on wire rack to cool completely before cutting.