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Home » Recipes » Cookies and Bars

Carrot Cake Nanaimo Bars

Updated: Apr 22, 2025 · Published: Mar 29, 2021 by Kathleen Culver · This post may contain affiliate links · Leave a Comment

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These layered carrot cake Nanaimo bars have a spiced graham cracker crust, creamy filling, and decadently smooth white chocolate topping. They make a delicious Easter dessert and are an easy no bake recipe for a spring treat.

Make these anytime you're in the mood for the flavors of traditional carrot cake but don't feel like turning on the oven!

Sliced carrot cake bars on a white plate with a glass milk bottle in the background

If you look at these carrot cake bars and are reminded of the classic Canadian treat, Nanaimo bars, you're correct. They served as my jumping-off point for this easy dessert recipe.

Living just 72 miles as the crow flies from Nanaimo in British Columbia, Canada, Nanaimo bars were a staple in my mom's dessert repertoire when I was a kid. She frequently made and packed them for summer boat trips (including to the namesake port city) we took as a family.

I've always loved the textural combination of those bars: the chewy coconut chocolate graham cracker base, the creamy center, the rich chocolate layer on top.

With this recipe, I wanted to use a similar three layer format but create a very distinct flavor profile. I hope you enjoy this spring-inspired rendition!

Jump to:
  • Ingredients
  • Frequently asked questions
  • Storage
  • No bake caveats
  • Top tip
  • 📖 Recipe
  • More bar cookies
  • 💬 Comments

Ingredients

FOR THE CRUST

Graham crackers - For this recipe, I used 10 sheets (each sheet has 4 connected crackers on it). You will need approximately 10 sheets to equal 1 ¼ cups of graham cracker crumbs. I've added the weight in grams so that you have an accurate amount of graham crackers no matter the brand or size you use.

I recommend grinding the crackers in a food processor for nice fine crumbs. That said, my grandma always put her graham crackers in a ziploc bag and crushed them using a rolling pin. That's an alternative method if you don't have a food processor.

If you need a graham cracker substitute, try replacing them with digestive biscuits, lotus biscoff cookies or gingersnaps.

Unsweetened shredded coconut - Use unsweetened shredded (desiccated) coconut, not a sweetened variety.

Unsweetened shredded coconut has less moisture than the sweetened variety. This helps balance out the added moisture from the shredded carrots.

Toasted pecans add a rich nuttiness to the base layer. Toasting is completely optional, but I appreciated the extra crunch and flavor that the toasted version provides. If you don't have pecans, you can substitute walnuts or almonds.

Almond flour (finely ground) helps bind the base and provide extra richness and flavor. You can replace it with a similar amount of graham crackers if needed.

Brown sugar adds a nice caramel flavor.

Salt, cinnamon, ginger, nutmeg, cloves, and vanilla add delicious, warm flavor that really make the familiar carrot cake taste come alive. Without them, you're simply eating a graham cracker crust. Add the spices, and it's transformed into carrot cake in bar form!

Unsalted butter, melted, serves as the binder holding the base layer together.

I chose to go the extra step to brown my butter, which made for a decadent nutty addition that compliments the other flavors well. Browning the butter, like toasting the pecans, is optional, but really gives these an extra flavor boost.

Finely grated carrots are the key ingredient in these bars! Use a microplane or the smallest option on your grater for fine carrot gratings. Smaller pieces ensure even distribution and help keep the base from crumbling. Definitely grate your own carrots; prepackaged grated carrots are too large and often dry.

FOR THE FILLING

Unsalted butter forms the foundation of this sweet and rich filling. Having your butter at room temperature, or even slightly softer, will help ensure the smoothest filling possible.

Cream cheese gives a nod to the classic pairing of carrot cake with cream cheese frosting.

Custard powder is a traditional ingredient in Nanaimo bars, and I wanted to keep it in this recipe.

I purchased my custard powder online. You might also find it in some specialty grocery stores. To substitute for custard powder, consider using an equal amount instant vanilla pudding mix. The custard powder I used, Bird's Custard Powder, contains annatto coloring.

The annatto is what turned the filling pale orange in color. It seems fitting for carrot bars.

If your custard powder doesn't have color (or you use instant vanilla pudding), your middle layer will likely not be orange. Feel free to add a very, very small amount of orange food coloring if desired.

Powdered sugar gives the filling its signature sweetness and smooth texture. Sift it well to avoid lumps in the custard filling layer.

Vanilla extract adds depth of flavor.

Heavy cream thins out the buttercream filling just enough to achieve a thick but spreadable consistency. You can substitute full fat milk if needed.

FOR THE TOPPING

White chocolate - Use good quality white chocolate for the topping. The white chocolate bar I used contained only sugar, cocoa butter, milk powder, soy lecithin, and natural vanilla.

If you can find white chocolate chips with a similarly simple ingredient list without added fillers (for retaining their shape when baked), it will probably work out just fine!

Neutral vegetable oil is an integral part of the topping. It should be a taste-free oil such as grapeseed, canola or very light olive oil in order to not impart any of its own flavor.

It will thin the melted chocolate enough to flow around the pan as you tilt it. You'll achieve a silky smooth white chocolate layer on top since you won't need to use a tool to spread the white chocolate.

A grouping of bar cookies on a white marble background cut into slices with some turned on their side to show the layers

Frequently asked questions

How do I slice these bars cleanly?

To neatly slice these bars, ensure that the final product has chilled in the fridge for at least an hour. The bars should be firm throughout.

If the filling is soft, a knife will compress the center layer, squeezing it out the sides and likely cracking the white chocolate.

Use a sharp chef's knife to cut the bars. Ideally the blade should be longer than 8 inches so that you can make a cut across the entire bar.

Hold the blade under a stream of hot water until warm to the touch. Dry the knife on a towel and gently but firmly press down through the bars. Allow the heat of the knife to help cleanly melt through the chocolate layer to prevent it from cracking.

Between each cut, wipe the blade clean and check its warmth. Reheat the blade as needed, at least every few cuts.

Storage

Store: Store in an airtight container in the refrigerator for 7 to 10 days (although you'll be hard pressed to keep them around that long.)

Freeze: They can also be stored in the freezer in an airtight container. Place parchment paper between layers if you stack them. Thaw frozen bars overnight in the refrigerator prior to eating.

Sliced carrot cake bars on a white plate surrounded by carrots, a bowl of coconut on a white marble background

No bake caveats

I love a good no bake recipe. This honey orange cheesecake, key lime cheesecake bars, and chocolate cornflake cookies are all no bake desserts. It's lovely when you don't have to turn on the oven!

In full disclosure, this recipe does contain two optional steps that involve heating ingredients on a burner (toasting pecans, browning butter). However, they aren't necessary for the success of the recipe.

You can consider them flavor-enhancing steps. I DO highly recommend them in order to make these bars really sing - but they're not required.

A row of sliced carrot cake bars turned on their side and lined up like dominos on a white marble surface with a glass bottle of milk in the background

Top tip

Chill each layer before adding the next. This will ensure that each layer is firm, keeping it from mixing with the next when layering.

Sliced carrot cake bar cookies stacked up on a white plate and a white marble background

Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!

📖 Recipe

Sliced bars on a white plate with carrots and a jug of milk in the background
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Carrot Cake Nanaimo Bars

Three layers of carrot cake flavor without any baking: a spiced graham cracker base with toasted pecans, coconut and shredded carrots, a rich, creamy center layer, and a luxuriously smooth white chocolate topping.
AuthorKathleen Culver
Prep time1 hour hour
Chilling time1 hour hour
Total time2 hours hours
Servings24 bars from an 8 inch square pan
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INGREDIENTS

SPICED GRAHAM CRACKER BASE

  • 113 grams (½ cup, 4 oz) unsalted butter
  • 60 grams (½ cup) pecans, finely chopped
  • 155 grams (1¼ cups, 10 full sheets) graham crackers, finely ground
  • 72 grams (¾ cup) coconut, shredded, unsweetened
  • 32 grams (⅓ cup almond flour
  • 50 grams (¼ cup) brown sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon cinnamon, ground
  • ½ teaspoon ginger, ground
  • ⅛ teaspoon nutmeg, ground
  • ⅛ teaspoon cloves, ground
  • 1 teaspoon vanilla extract
  • 55 grams (½ cup) carrots, peeled and finely grated

CREAMY CUSTARD FILLING

  • 113 grams (½ cup, 4oz) unsalted butter, room temperature
  • 56 grams ¼ cup 2 ounces) cream cheese, full fat, room temperature
  • 240 grams (2 cups) powdered sugar, sifted
  • 35 grams (2 Tablespoons) custard powder, (read post for substitutions)
  • ½ teaspoon vanilla extract
  • 1 Tablespoon heavy whipping cream, or full fat milk

WHITE CHOCOLATE TOPPING

  • 227 grams (8 ounces) white chocolate, finely chopped
  • 1 Tablespoon vegetable oil , neutral flavor

INSTRUCTIONS

SPICED GRAHAM CRACKER BASE

  • Line an 8 inch square baking pan (20 cm) with parchment paper, extending the edges over the sides to create handles. This will help you lift out the bars after they have firmed up.
  • In a 1 quart pot, melt butter on the stove over medium heat.
    Optional, but delicious: Continue heating while butter begins to foam. Whisk frequently and watch carefully for the change of color from pale yellow to rich golden brown. The solids will separate down to the bottom and the butter will smell toasted and nutty. Remove browned butter from heat promptly and set aside to cool slightly.
    113 grams (½ cup, 4 oz) unsalted butter
  • Optional, but also delicious: In a small frying pan over medium low heat, toast finely chopped pecan pieces until lightly browned and fragrant smelling, stirring occasionally - about 2-5 minutes. Set aside to cool slightly.
    60 grams (½ cup) pecans
  • In a large mixing bowl, combine graham cracker crumbs, coconut, (toasted) pecans, almond flour, brown sugar, salt, and spices. Whisk together until fully blended.
    155 grams (1¼ cups, 10 full sheets) graham crackers, 72 grams (¾ cup) coconut, 32 grams (⅓ cup almond flour, 50 grams (¼ cup) brown sugar, ¼ teaspoon kosher salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ground, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves
  • Add melted (browned) butter, vanilla, and grated carrots. Mix with a spoon or spatula until crumbs are completely moist and mixture looks like wet sand.
    1 teaspoon vanilla extract, 55 grams (½ cup) carrots
  • Pour base mixture into prepared pan and distribute evenly. Using the bottom of a measuring cup, firmly press base mixture down until compacted and smooth. Place pan into fridge to chill.

CREAMY CUSTARD FILLING

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until completely blended and smooth, scraping down the bowl several times.
    113 grams (½ cup, 4oz) unsalted butter, 56 grams ¼ cup 2 ounces) cream cheese
  • Add the powdered sugar, custard powder, and vanilla and mix on low until incorporated.
    240 grams (2 cups) powdered sugar, 35 grams (2 Tablespoons) custard powder, ½ teaspoon vanilla extract
  • Add heavy cream and increase speed to high for a minute. You should have a thick but spreadable buttercream filling.
    1 Tablespoon heavy whipping cream
  • Spread filling onto chilled graham cracker base layer using a mini offset spatula to smooth out the top as much as possible. Rotate the pan as you spread to ensure uniform evenness. Return pan to fridge to chill as you prepare the topping.

WHITE CHOCOLATE TOPPING

  • In a microwave safe glass bowl (or over a double boiler), melt the finely chopped white chocolate for one minute. Stir and return to microwave in 15 second intervals until just melted and no lumps remain.
    227 grams (8 ounces) white chocolate
  • Add oil and stir gently until oil is completely incorporated. Gentle stirring will help avoid introducing extra air bubbles to the mixture.
    1 Tablespoon vegetable oil
  • Pour the white chocolate mixture onto the filling layer and quickly pick the pan up and tilt it in all directions to evenly spread the white chocolate into all corners. For the smoothest finish, avoid using a tool to spread the chocolate.
  • Keeping it level, rap the pan firmly on a towel covered countertop 5 or 6 times to remove air bubbles from the white chocolate. Place in fridge until set, at least one hour.
  • To slice, lift chilled bars out of pan using overhanging parchment paper. Place on cutting board. Run a large chef's knife under hot water, then dry it off. Slowly and firmly cut through the bars, allowing the warm knife to help melt through the chocolate layer first. Wipe the knife between cuts and warm again every few slices.

EQUIPMENT

  • 8 inch square metal pan

NOTES

If you don't have custard powder, you can substitute an equal amount of instant vanilla pudding mix (regular, not sugar free).
The most important step in making these carrot cake bars is to ensure that you've chilled each layer before adding the next. This will help ensure that each layer is firm, keeping it from mixing with the next when layering.
Store bars in an airtight container in the refrigerator. If stacking bars, place parchment paper between layers.

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Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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