Carrot Cake Bars with Cheesecake Swirl
These Carrot Cake Bars with a cheesecake swirl combine the warm spices and textures of classic carrot cake with a rich, creamy cheesecake layer, making them a delightful spring dessert.
Servings: 9 servings
Calories: 290kcal
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.
Notes
Grate carrots fresh for best texture. Let bars chill before slicing for cleaner cuts. Store refrigerated for up to 5 days.
Nutrition
Calories: 290kcal | Fat: 16g