Swirled Carrot Cake Cheesecake Bars
User Reviews
4.7
Swirled Carrot Cake Cheesecake Bars
Description
This dessert recipe divides into two main components: the carrot cake batter and the cheesecake batter. The carrot cake portion is prepared by whisking together flour, cinnamon, baking powder, baking soda, nutmeg, salt, and sugars, then mixing with eggs, oil, vanilla, and finely shredded carrot. The cheesecake batter mixes softened cream cheese with sugar, sour cream, eggs, and vanilla until smooth.
The pans are then layered with these two batters alternately, swirling them together visually before baking at 350°F. The baking produces bars with a tender, spiced cake layer and a dense, creamy cheesecake texture intertwined, offering a complex mouthfeel and flavor balance.
These bars can be sliced and served as a dessert or snack, suitable for occasions where a combination of cheesecake and carrot cake is desired. They pair well with coffee or tea and can be stored refrigerated to maintain texture.
Substitutions like replacing half the oil with applesauce can reduce fat content. Using full-fat cream cheese ensures sturdier cheesecake texture, while care should be taken not to overmix either batter to maintain desired consistency. Adjusting the cake-to-cheesecake ratio allows customization of flavor balance.
Ingredients
Carrot Cake:
- 1 ¼ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 egg large
- ¾ cup neutral-flavored oil like vegetable, canola, grapeseed, etc
- 1 teaspoon vanilla extract
- ½ pound carrot finely shredded (about 2 cups
Cheesecake Batter:
- 2 packages (8-ounces each) cream cheese softened
- ½ cup granulated sugar
- 2 tablespoons sour cream
- 2 egg large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan (I use a metal pan) with parchment paper with overhanging edges to make it easier to lift and cut the bars. Lightly grease the bottom and sides with cooking spray and set aside.
- For the carrot cake batter, in a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg and salt. Set aside.
- In another medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla until very well-combined and lighter in color, 1-2 minutes.
- Add the dry ingredients and then the carrots and mix until no dry streaks remain (don't over mix).
- For the cheesecake batter, whip the cream cheese and granulated sugar with an electric mixer (handheld or stand mixer) until smooth and well-combined, 1-2 minutes. Add the sour cream, eggs and vanilla and mix for another minute or so until evenly combined, scraping down the sides of the bowl as needed.
- Spread half of the carrot cake batter in a thin layer on the bottom of the prepared pan. Spoon the cheesecake batter and remaining carrot cake batter over the top, alternating heaping dollops so there's an even amount of batter across the bars.
- Use a knife to lightly swirl the batter together (see pictures in the post). Bake the bars for 35-40 minutes until the top springs back lightly to the touch. Let cool completely. Serve at room temperature or chilled (these bars can be made 1-2 days ahead of time; refrigerate until serving).
Notes
- Substitute half of the oil with applesauce for a lighter texture without major flavor change.
- Full-fat cream cheese provides better structure for the cheesecake swirl than light versions.
- Avoid overmixing the carrot cake and cheesecake batters to preserve texture quality.
- Adjust the cake to cheesecake ratio by increasing the cake portion for more cake presence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 243kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 127mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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