Carrot Cake Cheesecake Bars
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
16 bars
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Calories
263 kcal
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Course
Dessert
Carrot Cake Cheesecake Bars
Description
The recipe starts with preparing a carrot cake batter using flour, baking soda, salt, cinnamon, nutmeg, and ginger, combined with oil, sugars, applesauce, vanilla, eggs, and grated carrots. Simultaneously, the cheesecake mixture is made by beating softened cream cheese with sour cream, sugar, vanilla bean paste, and eggs until smooth and creamy.
Half of the carrot cake batter is spread evenly in a parchment-lined 9x13 pan. Then, dollops of the cheesecake mixture are added, followed by the rest of the carrot cake batter spooned on top. The surface is gently swirled with a butter knife to create marbled layers. Baking yields bars that have moist, spiced carrot cake layers interlaced with creamy cheesecake ribbons, creating contrasting textures and flavors.
The dessert bars are versatile for serving at gatherings or as a richer alternative to regular carrot cake. A note in the recipe suggests an alternative layering method for a flatter appearance by alternating carrot cake and cheesecake layers without swirling. The bars store well in the refrigerator for 4-5 days and can be frozen for 2-3 months.
Ingredients
For the carrot cake
- 1 1/3 cup all-purpose flour spooned and leveled
- 1 tsp. baking soda
- 1/2 tsp. salt sea salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 3/4 cup canola oil or vegetable oil
- 2/3 cup granulated sugar
- 2/3 cup brown sugar packed, light or dark
- 1/4 cup applesauce unsweetened
- 1 tsp. vanilla extract pure
- 2 large egg room temperature
- 1 1/2 cups carrot peeled and grated (grated on small holes on box grater
For the cheesecake
- 2 (8 oz.) packages cream cheese full-fat, softened to room temperature
- 2 Tbsp. sour cream room temperature
- 2/3 cup granulated sugar
- 2 large egg room temperature
- 2 tsp. vanilla bean paste or 2 tsp. vanilla extract if you don't have paste
Instructions
- Preheat the oven to 350°F. Line a 9x13 pan with parchment paper. Set aside.
- Make the carrot cake batter: In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the oil, white sugar, brown sugar, applesauce, vanilla and eggs.
- Add the wet into dry, fold until almost all combined.
- Stir in the carrots. Do not over mix. Set aside.
- Make the cheesecake: beat the cream cheese and sour cream for 1-2 min, using a hand held mixer or stand mixer with the paddle attachment. Then add sugar and vanilla, mix again.
- Then add eggs 1 at a time on medium low speed.
- Pour half of the carrot cake batter into the prepared pan and spread evenly. It will seem like a thin layer, it's OK.
- Dollop all of the cheesecake over the carrot cake.
- Then spoon dollops of the remaining carrot cake batter over the cheesecake.
- Swirl with a butter knife to get those big gorgeous swirls. Don't over do it though. Less is more!
- Bake for 35-40 minutes.
- *Note: when recipe testing, I noticed after baking and cooling, the top of the bars sunk and looked a little wonky because of the carrot cake swirl. Please be aware this might happen to yours too. Once cut into bars, it's not really noticeable and the swirls look so pretty, so I chose to keep the recipe like that. See recipe notes below if you want to layer the bars differently to get a more smooth top (but with no swirls on top).
- Allow to cool completely at room temperature. Chill in the fridge for at least 3 hours or overnight.
- Cut into squares, cleaning knife in between cuts (or you can run knife under warm water or even spray with non stick spray to get prettier slices) and enjoy!
Notes
- To achieve a flatter top, layer half the carrot cake batter, then half the cheesecake, followed by the remaining carrot cake, and finish with the remaining cheesecake without swirling.
- The bars keep well refrigerated for 4-5 days and freeze well for 2-3 months.
- This recipe has not been tested in pans other than 9x13; adjustments may be needed for different sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 263kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 174mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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