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Carrot Cake Bars
4.6 from 3,924 votes

Carrot Cake Bars

Carrot Cake Bars combine a moist, spiced carrot cake batter with a creamy cheesecake swirl, creating a layered dessert with a tender crumb and smooth, tangy cheesecake complement. The batter incorporates grated carrots and warm cinnamon for subtle sweetness and texture, while the cheesecake adds a rich contrast. These bars are baked in a single pan, making them easy to prepare and ideal for sharing as a snack or dessert.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 9 bars
Calories: 323 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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
  1. Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
  2. In a medium bowl, add the melted butter and brown sugar. Mix to combine.
  3. Stir in the egg and vanilla extract.
  4. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
  5. Fold in the shredded carrots. Set aside.
Cheesecake Swirl
  1. In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
  2. Add in the egg yolk and vanilla extract. Beat until smooth and creamy.
Assemble
  1. Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
  2. 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.
  3. Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
  4. Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
  5. Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
  6. Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
  7. Cool completely before cutting. Store in an airtight container in the refrigerator.

Nutrition Information

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%)

Nutrition Facts

Serving: 9 bars

Amount Per Serving

Calories 323

% 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.