Carrot Cake Bars
User Reviews
4.6
Carrot Cake Bars
Description
Carrot Cake Bars feature a spiced carrot cake base mixed with shredded carrots for a moist texture and natural sweetness. The batter contains brown sugar, cinnamon, and vanilla, enhancing the warm flavors characteristic of carrot cake. A separate cheesecake layer is swirled into the batter, made from cream cheese, sugar, egg yolk, and vanilla, providing a creamy and tangy counterpoint to the spice. Baking the batter in an 8x8 pan yields bars with a tender crumb and a visually appealing marbled effect. These bars are practical for serving at gatherings or enjoying as a handheld treat.
The recipe involves melting butter and mixing it with brown sugar before combining with the dry ingredients and carrots. The cheesecake component is whipped smooth before being dolloped over the carrot cake batter and swirled gently to blend. Baking at a moderate temperature ensures even cooking and a moist bar texture. Cooling before slicing helps the bars set properly and preserves the swirl appearance.
These bars suit occasions when a portable, easy-to-share dessert is desired. They pair well with coffee or tea and can be stored for several days or frozen if extra portions are made.
Ingredients
Carrot Cake Bars
- 1/2 cup butter melted
- 1 cup light brown sugar packed
- 1 egg large
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup carrot shredded
Cheesecake Swirl
- 4 ounces cream cheese room temperature
- 1/4 cup granulated sugar
- 1 egg large, yolk
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.
Carrot Cake Bars
- Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
- In a medium bowl, add the melted butter and brown sugar. Mix to combine.
- Stir in the egg and vanilla extract.
- Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
- Fold in the shredded carrots. Set aside.
Cheesecake Swirl
- In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
- Add in the egg yolk and vanilla extract. Beat until smooth and creamy.
Assemble
- Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
- Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.
- Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
- Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
- Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
- Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
- Cool completely before cutting. Store in an airtight container in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 220mg | 9% |
| Potassium | 128mg | 3% |
| Sugar | 30g | 60% |
| Vitamin A | 2915IU | 58% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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