Carrot Cake Cheesecake Bars
User Reviews
4.7
366 reviews
Excellent
Carrot Cake Cheesecake Bars
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These carrot cake cheesecake bars have a sweet cream cheese swirl, making this carrot cake dessert recipe an impressive treat for Easter dinner or spring parties.
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Ingredients
For the carrot cake bars:
- 1/2 cup unsalted butter (melted)
- 1 cup light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded carrots
For the cream cheese swirl:
- 4 ounces cream cheese room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
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Instructions
- Preheat oven to 350ºF. Spray an 8x8" baking pan with non-stick cooking spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut.
Prepare the carrot cake batter:
- Melt the butter in a microwave safe dish. 1/2 cup unsalted butter
- In a medium sized bowl, add the melted butter and brown sugar and mix to combine. Stir in the egg and vanilla. 1 cup light brown sugar, 1 large egg, 1 tbsp vanilla extract
- Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Fold in the shredded carrots. Set aside. 1 cup all purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1 cup shredded carrots
Prepare the cheesecake swirl:
- In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla. Mix until smooth and creamy. 4 ounces cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, 3/4 teaspoon vanilla extract
Layering the bars:
- Pour about half of the carrot cake batter into the pan and spread it out with a spatula.
- Then take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.
Bake the bars:
- Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.
- Cool completely before cutting. Store airtight in the refrigerator. They are delicious from the fridge!
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the cheesecake bars being cut into 12 pieces, with 1 serving being 1 slice bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
61mg
(20%)
Sodium
99mg
(4%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
2189IU
(44%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 99mg | 4% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 2189IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
366 reviews
Excellent
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