If you’re looking for the perfect spring dessert or simply craving something cozy and sweet, these Carrot Cake Bars with a cheesecake swirl are sure to hit the spot! Combining all the warm spices and textures of classic carrot cake with a rich, creamy cheesecake layer, these bars are a match made in dessert heaven. Easy to prepare and even easier to devour, they make a wonderful addition to any brunch, party, or afternoon coffee break.
Carrot cake has long been a beloved dessert, known for its moist crumb and subtle spice. By turning it into bar form and adding a swirl of cheesecake, we’re bringing this classic treat to a whole new level. If you loved our Pumpkin Cheesecake Swirl Bars or Cinnamon Roll Blondies, this recipe is about to become your next go-to!
What Are Carrot Cake Bars?
Carrot Cake Bars are soft, spiced dessert squares made with shredded carrots and a buttery brown sugar base. This version is enhanced with a swirl of tangy cream cheese cheesecake, creating a rich and indulgent bite that’s part cake, part cheesecake, and entirely delicious.
Why bars instead of cake? They’re quicker to make, easier to cut and share, and you still get all the great flavors of carrot cake. And as the saying goes, “the way to someone’s heart is through their sweet tooth!”
Why You’ll Love These Carrot Cake Bars
Moist and Flavorful: Thanks to shredded carrots and a buttery brown sugar base, each bite is soft and spiced just right.
Simple Yet Impressive: These bars come together easily but look and taste like they came from a bakery.
Perfect for Any Occasion: Great for spring holidays, potlucks, or a cozy afternoon snack.
If you love desserts that combine cake and cheesecake in one pan, this is your dream recipe.
How to Make Carrot Cake Bars
Quick Overview
These bars are made in a single 8×8-inch pan with layers of carrot cake batter and swirls of cheesecake. They’re easy to assemble, bake in under 40 minutes, and make for a beautiful presentation.
Ingredients
Carrot Cake Bars:
- ½ cup butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots
Cheesecake Swirl:
- 4 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F. Spray an 8×8-inch baking pan with nonstick spray or line with parchment paper and lightly spray for easy removal.
- Make the carrot cake batter:
- Melt butter in a microwave-safe bowl.
- In a medium bowl, mix together melted butter and brown sugar.
- Stir in the egg and vanilla.
- Add flour, cinnamon, baking powder, and salt. Mix until fully combined.
- Fold in the shredded carrots. Set aside.
- Make the cheesecake swirl:
- In another bowl, beat cream cheese and sugar with a hand mixer until smooth.
- Add egg yolk and vanilla extract, and mix until creamy.
- Assemble the bars:
- Spread half of the carrot cake batter into the bottom of the prepared pan.
- Drop spoonfuls of half the cheesecake batter on top.
- Add the remaining carrot cake batter in small dollops around and over the cheesecake layer.
- Drop the rest of the cheesecake batter on top.
- Use a knife or skewer to gently swirl the batters together.
- Bake for 35-40 minutes until edges are golden and the center is just set with minimal jiggle.
- Cool completely before cutting into bars. Store in an airtight container in the refrigerator.
What to Serve with Carrot Cake Bars
These bars pair wonderfully with a cup of coffee, chai tea, or a glass of cold milk. For a dessert platter, serve them alongside lemon bars, brownies, or fruit tarts for a colorful spread. A dollop of whipped cream or dusting of powdered sugar adds a festive finishing touch.
Top Tips for Perfect Carrot Cake Bars
- Grate your own carrots: Pre-shredded carrots are often too dry; fresh-grated carrots add moisture and texture.
- Don’t overbake: Remove the bars when the edges are set and the center still has a slight jiggle.
- Use room temperature ingredients: This helps everything mix smoothly, especially the cheesecake swirl.
- Chill before slicing: Letting the bars cool in the fridge makes them easier to cut cleanly.
Storing and Reheating Tips
Store these bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months—just wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.
To enjoy warm, microwave individual bars for 10-15 seconds.
FAQs
Can I use a different spice?
Yes! Try adding nutmeg or ginger for extra warmth.
Can I make these gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time slightly and keep an eye on doneness.
Conclusion
These Carrot Cake Bars with Cheesecake Swirl are a delightful twist on a beloved classic. With rich flavor, moist texture, and a touch of tangy cream cheese, they’re sure to be a hit with anyone who tries them. Bake a batch today and enjoy a cozy, sweet treat that tastes like spring in every bite!
Carrot Cake Bars with Cheesecake Swirl
Equipment
- 8x8-inch Baking Pan
- Mixing Bowl
- Hand Mixer
Ingredients
Carrot Cake Bars
- ½ cup Butter, melted
- 1 cup Light brown sugar, packed
- 1 large Egg
- 1 tablespoon Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 cup Shredded carrots
Cheesecake Swirl
- 4 ounces Cream cheese, room temperature
- ¼ cup Granulated sugar
- 1 large Egg yolk
- ¾ teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly spray with nonstick spray.
- In a medium bowl, combine melted butter and brown sugar. Stir in egg and vanilla. Add flour, cinnamon, baking powder, and salt. Mix until combined. Fold in shredded carrots. Set aside.
- In a separate bowl, beat cream cheese and sugar until smooth. Add egg yolk and vanilla, mixing until creamy.
- Spread half the carrot cake batter into the pan. Drop spoonfuls of half the cheesecake mixture on top. Repeat with remaining carrot batter and cheesecake. Swirl gently with a knife or skewer.
- Bake for 35–40 minutes or until edges are golden and center is just set. Cool completely before cutting into bars.