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Carrot Cake Cream Cheese Bars

🥕🧡🎉 Dense, chewy, super moist bars that taste like carrot cake with a cream cheese topping that’s baked right in so you don’t need to worry about frosting them! So much EASIER than making carrot cake but with similar flavors you will LOVE!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 32 mins
Servings: 12 servings
Calories: 232 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter melted
  • 1 large egg
  • 1 cup light brown sugar packed
  • 2 to 3 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt or to taste
  • 1 cup grated carrots loosely packed
  • 4 ounces brick-style cream cheese softened to room temp (use full fat for best results)
  • 1 egg yolk discard white or save for another use
  • ¼ cup granulated sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350F, line an 8x8-inch pan with heavy duty non-stick aluminum foil for easier cleanup if desired, and spray with cooking spray.
  2. To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow the melted butter to cool so you don’t scramble the egg.
  3. Add the egg, brown sugar, all spices, vanilla, and whisk to combine.
  4. Add the flour, salt, and stir to combine; don't overmix.
  5. Add the carrots and stir to combine. Note - I recommend grating the carrots on the coarsest blade of a box grater for best results. I don't advise using pre-shredded carrots in bags that you can buy because the texture is much firmer and harder.
  6. Turn the batter out into prepared pan, smooth the top with a spatula; set aside.
  7. To a medium bowl, add the cream cheese, egg, sugar, and beat on high with a handheld electric mixer until smooth and fluffy, about 4 minutes.
  8. Turn the cream cheese out over the carrot batter using the blade of a butter knife or the tip of a spatula, and lightly swirl the cream cheese into the carrot batter. It won't swirl in very deeply but just a bit is all you need.
  9. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the blondies to cool, uncovered in the pan, at room temp, for at least 2 hours (overnight is preferred) before slicing and serving.

Notes

  • Spice level: Please note that the blondies are robustly spiced because that's what I like so they don't taste bland. If you like your desserts to be more mildly spiced, then reduce all of the spice quantities by half.
  • Raisins / nuts: If you like raisins and/or nuts in your carrot cake, feel free to add 1/2 cup of either when you're stirring in the carrots.
  • Storage: I store my blondies at room temp for up to 3 days but you can store them in the fridge if you're more comfortable for up to 2 weeks, or in the freezer for up to 4 months.

Nutrition Information

Serving 1serving Calories 232kcal (12%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 61mg (20%) Sodium 137mg (6%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 232

% Daily Value*

Serving 1serving
Calories 232kcal 12%
Carbohydrates 29g 10%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 61mg 20%
Sodium 137mg 6%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.