Carrot Cake Cheesecake Bars
User Reviews
4.7
Carrot Cake Cheesecake Bars
Description
The recipe begins by melting unsalted butter and combining it with brown sugar, egg, and vanilla to create a moist carrot cake batter. Flour, cinnamon, baking powder, salt, and shredded carrot are folded into the mixture to lend texture and spice. The cream cheese swirl is prepared separately by blending cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
These two mixtures are layered together in an 8x8 inch pan lined with parchment, with the cream cheese mixture swirled through the carrot cake before baking to create a marbled effect. Baking at 350ºF results in firm yet tender bars that can be cut into portions for serving.
The bars retain the caramel notes from the brown sugar and the warm spice of cinnamon, balanced by the rich cream cheese topping. The texture is moist and tender, making these bars a convenient dessert that combines two classic flavors.
Note that the recipe provides estimated calorie counts based on 12 portions, and recommends consulting a nutritionist for exact details due to ingredient variability.
Ingredients
For the carrot cake bars:
- 1/2 cup butter melted, unsalted
- 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 carrot shredded
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
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
- Cut into 12 bars for serving; nutritional info is estimated based on this portion size.
- Calories shown are approximate due to ingredient variations; consult a nutritionist for precise values.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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