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Carrot Cake Cheesecake Bars

If you love carrot cake and cheesecake, get ready for the ultimate dessert mashup! These Carrot Cake Cheesecake Bars bring together two classic flavors in one irresistible treat. The moist, spiced carrot cake batter is layered with a rich and creamy cheesecake swirl, creating a dessert that is both indulgent and perfectly balanced. Each bite is a delightful combination of warm spices, sweet carrots, and tangy cream cheese.

One of the best things about these bars is their texture. The carrot cake base is soft and tender, with just the right amount of moisture from freshly grated carrots. The cheesecake layer adds a luscious creaminess that melts in your mouth, making every bite absolutely decadent. And if that wasn’t enough, a smooth and velvety cream cheese frosting on top takes these bars to the next level.

Whether you’re making them for a holiday gathering, a weekend treat, or simply to satisfy a dessert craving, these bars are sure to impress. They are easy to make, slice beautifully for serving, and store well for later enjoyment. If you’re a fan of classic carrot cake or rich cheesecake, you’ll love this delicious fusion of both.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 12 bars

Ingredients

For the Carrot Cake Base:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • 1/4 cup chopped walnuts (optional)

For the Cheesecake Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for consistency)

How to Make It

Prepare the Carrot Cake Batter

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.

3. In a separate large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, and vanilla extract until fully combined and smooth.

4. Stir in the grated carrots and chopped walnuts (if using), making sure they are evenly incorporated into the wet mixture.

5. Gradually fold the dry ingredients into the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix, as this can make the cake dense.

Make the Cheesecake Swirl

6. In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract using a hand mixer or whisk until smooth and creamy.

7. Pour half of the carrot cake batter into the prepared baking dish and spread it evenly.

8. Spoon dollops of the cheesecake mixture over the carrot cake batter. Use the back of a spoon or an offset spatula to lightly spread it out.

9. Add the remaining carrot cake batter on top, then use a knife or skewer to swirl the layers together. Do not overmix; you want visible swirls of cheesecake throughout.

Bake and Frost

10. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.

11. Remove from the oven and allow the bars to cool completely in the pan before frosting. This helps the layers set properly.

12. To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. If needed, add a tablespoon of milk to achieve a spreadable consistency.

13. Spread the frosting evenly over the cooled bars. Use a spatula to create decorative swirls or smooth it out for a clean finish.

14. Slice into squares and serve. For the best texture, chill the bars for about 30 minutes before cutting.

Tips & Tricks

  • Use freshly grated carrots for the best texture—pre-shredded ones tend to be too dry and don’t blend as well into the batter.
  • Chill before slicing to get clean, even squares without smearing the frosting.
  • Store in the fridge for up to 4 days, or freeze individually wrapped bars for up to 2 months.

Variations

  • Nut-Free? Skip the walnuts or swap in shredded coconut for a bit of extra texture.
  • More Spice? Add a pinch of ground ginger or cloves for a deeper, more aromatic flavor.
  • Extra Creamy? Double the cheesecake layer for an even richer dessert experience.

Why You’ll Love These Bars

  • Perfect balance of spiced cake and creamy cheesecake
  • No need to choose between two favorite desserts
  • Great for parties, Easter, or anytime you crave a sweet treat

Pinterest Pro Tip

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