I’m a real fan of carrot cake. It always has been. There’s just something about a warmly spiced cake with tangy cream cheese that sends me off every time. These carrot cake bars take everything I love about classic carrot cake and transform it into something even more snackable and less stressful. Instead of a thick layer of frosting, there’s a swirl of creamy cheesecake baked right into the bars, giving you that irresistible combo without the extra steps. They’re easy to make, easy to slice, easy to serve, and honestly, pretty perfect.
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Contents
Spicy Carrot Cake Bars to Go
These easy carrot cake bars combine the best parts of carrot cake and cheesecake bars in one easy bake. They have a soft, dense crumb and swirls of creamy cream cheese instead of a thick layer of frosting on top. To help these swirls bake smooth and firm, I add an egg yolk to the cheesecake mixture, which means the bars slice cleanly. And stay together! They’re lightly spiced with cinnamon, naturally sweet from fresh carrots and brown sugar, and just rich enough from the cream cheese to be indulgent without being heavy. I think they’re ideal for lunch boxes, Easter or spring lunches and dinners, or as an easy treat that’s just sweet enough to get you through the day.
- Give your pan a good coat of nonstick spray. This helps prevent the bars from sticking to the pan or cracking while cooking, and it also makes them easier to remove once cooled. You can also line the pan with parchment paper if you prefer.
- Freshly grated carrots work best. I always prefer to grate mine for this recipe because they are finer, softer and better distributed in the dough. Bagged grated carrots tend to be thicker and drier. You can grate your carrots with a grater or a food processor equipped with a grating attachment. I like to peel my carrots before grating them to avoid a bitter taste in the finished bars.
- Mix until combined. The cream cheese layer will naturally make these carrot cake bars a little denser, but overmixing will make the crumb tough.
- Pull them out before they dry. Look for a set center and swirls that no longer look wet, and check with a toothpick for a few moist crumbs. This is what keeps these bars soft and more like a dessert bar than a dry square of cake.
- Cool completely before cutting. The swirl of the cheesecake needs time to set and the bars slice much neater once they have cooled completely.
- Have fun with mix-ins. I use chopped nuts in these bars for a classic flavor. You can easily swap them for chopped pecans or chopped almonds if that’s what you have on hand! A small handful of shredded coconut, raisins, or a combination of these works well here too.
Carrot Cake Bars
Cost Recipe at $3.90 / serving at $0.43
This easy Carrot Cake Bars with Cheesecake Swirl recipe is a simple spring dessert made with fresh carrots, brown sugar, cinnamon, and cream cheese!
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Gather and prepare all the ingredients. Preheat the oven to 350°F and spray an 8×8 baking dish with nonstick spray.
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In a large bowl, whisk together the oil, brown sugar, eggs and vanilla until smooth.
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Stir in grated carrots, flour, cinnamon, baking soda and salt. Stir until combined.
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Add the nuts.
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In a medium bowl, beat together the granulated sugar and cream cheese until smooth using a hand mixer.
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Add the egg yolk and vanilla and mix until creamy and without lumps.
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Add half of the carrot cake batter to the prepared pan and about half of the cream cheese mixture in spoonfuls.
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Spread the remaining cake batter on top, then finish by spooning the remaining cream cheese mixture over the top.
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Use a knife or skewer and mix the pasta together.
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Bake for 35 to 40 minutes, until the center is set and the cheesecake swirl no longer looks moist. A toothpick should come out almost clean with a few moist crumbs.
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Let cool completely in the pan, cut into squares and serve.
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Portion: 1portionCalories: 282kilocalories (14%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 17g (26%)Sodium: 258mg (11%)Fiber: 1g (4%)
The percentages have a daily value.
How to Make Carrot Cake Bars, Step by Step Photos
Gather all your ingredients. Preheat oven to 350°F and coat an 8×8-inch baking dish with nonstick spray.
Mix the wet ingredients: Whisk together 6 tablespoons vegetable oil, ½ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract in a large mixing bowl until smooth and well blended.
Prepare the dough: Add 1 cup grated carrots, 1 cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt. Mix everything together until just combined and no dry streaks remain. Be careful not to overmix to avoid a tough texture once cooked.
Gently stir in 3 tablespoons chopped walnuts.
Prepare the cheesecake mixture: In a medium bowl, use a hand mixer to beat 4 oz. soften cream cheese with 2 tablespoons granulated sugar until smooth.
Add 1 large egg yolk and ½ teaspoon vanilla extract to the cream cheese mixture, then mix again until creamy and free of lumps.
Add to baking dish: Spread half of the cake batter into the prepared baking dish, then spoon about half of the cheesecake mixture on top in small dollops.
Add the remaining cake batter to this layer. Then finish with the remaining cheesecake mixture spooned over the top.
Make the swirls: Use a knife or skewer to gently fold the cheesecake mixture into the carrot cake batter.
Cook: Place the pan in your preheated oven and bake for 35 to 40 minutes, or until the center is set and the cheesecake swirl no longer looks moist. A toothpick inserted into the cake should come out almost clean with a few moist crumbs.
Let the carrot cake bars cool completely in the pan, then cut them into squares. Serve and enjoy!
Presentation suggestions
These carrot cake bars are best served at room temperature once completely cooled, so the crumb remains tender and the cheesecake swirl is creamy. They’re delicious on their own, but I also enjoy them with a light dusting of powdered sugar or a cup of hot coffee, cold brew, or tea (I especially like chai with this). If you’re serving them as a plated dessert instead, a small dollop of lightly sweetened whipped cream is also lovely. For the cleanest slices, cool the bars briefly before cutting, then let them rest for 10 to 15 minutes before serving.
Storage Instructions
Because of the cheesecake swirl, these carrot cake bars should be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them (cut or uncut) for up to 2 months. Wrap them tightly in plastic wrap and foil, then thaw them overnight in the refrigerator before serving.
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