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Carrot Cake Bars

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5 from 15 votes

These Carrot Cake Bars are incredibly moist, perfectly spiced and have a creamy cheesecake filling swirled into each bite! These bars make a delicious dessert for Easter!

Love Carrot Cake? Try my Stuffed Carrot Cake Muffins and Frosted Carrot Cake Cookies!

Carrot Cake BarsPin

These Carrot Cake Bars are a combination of a classic Carrot Cake and cheesecake. Imagine the two desserts combined and transformed into bars- that’s exactly what this recipe is like! Made with a classic Carrot Cake recipe and has a decadent cream cheese filling that is swirled throughout the bars to give these bars an extra special touch. 

If you’re looking for a dessert for Easter, these bars would be perfect! Be sure to also try my Spring Cake Mix Cookies and this Lemon Poppy Seed Yogurt Bread

Cheesecake is one of my favorite desserts so of course I had to add it to these bars to make these Carrot Cake Bars extra delicious! The cheesecake swirl filling adds richness and a creamy texture. If you love cheesecake you’ll love my Best Ever Cheesecake Bites, Lemon Cheesecake Bars and Dunkaroo Fufetti Cheesecake Bites.

bite of carrot cake barPin

Spring time is the perfect time to make these Carrot Cake Bars because you can enjoy these bars as a dessert, snack or it can be added to a brunch menu. I have always loved a good old fashioned slice of moist carrot cake and this recipe suffices just that. I feel like eating Carrot Cake should happen more than just Easter or Spring time. After all, carrots are a vegetable so you don’t have to feel too guilty about these bars!

carrot cake steps

There are only a few simple steps to these bars and the cheesecake swirl filling gives these bars just the right amount of sweetness. You won’t even miss the classic cream cheese frosting you get on carrot cake! Since these are cut into bars, they make it extra easy to eat!

Carrot cake bar stepsPin

INGREDIENTS TO MAKE CARROT CAKE BARS

  • Butter
  • Brown sugar
  • Egg + egg yolk
  • Vanilla extract
  • All-purpose flour
  • Ground cinnamon
  • Nutmeg
  • Ginger
  • Baking powder
  • Salt
  • Shredded carrots
  • Nuts
  • Cream cheese
  • Granulated sugar

HOW TO MAKE CARROT CAKE BARS

  1. Preheat oven to 350 degrees F. Spray a 8 x 8 or 9 x 9 inch baking pan with nonstick cooking spray or line the pan with parchment paper.

  2. In a large bowl, mix together the melted butter and brown sugar until combined. Stir in the egg, egg yolk and vanilla extract.
  3. Add in the flour, cinnamon, nutmeg, ginger, baking powder, salt and nuts (optional). Mix together until completely combined.

  4. Fold in the shredded carrots until the carrots have been incorporated into the batter. Set aside.

HOW TO MAKE CHEESECAKE SWIRL

  1. In a medium mixing bowl, use an electric mixer and mix together the cream cheese, sugar, egg yolk and vanilla extract. Beat until smooth and be sure to scrape down the sides of the bowl.

HOW TO ASSEMBLE CARROT CAKE BARS

  1. Add half of the carrot cake batter into the prepared baking pan. Evenly spread the batter with a butter knife or spatula.
  2. Add half of the cheesecake batter to the carrot cake batter. Drop dollops (about a tablespoon) of the cheesecake batter over the carrot cake batter.

  3. Add the remaining carrot cake mixture to the baking pan and evenly spread the top with a butter knife or a spatula. Add the remaining cheesecake batter to the top and with a toothpick or skewer, swirl the batters together. You can swirl as much or as little as you prefer!

  4. Bake for 35-40 minutes or until batter isn’t jiggly and the edges are golden brown. Cool completely and then cut into bars. Enjoy!
Easter Dessert Pin
Carrot Cake Pin

LEFTOVERS

Since there is cream cheese in these Carrot Cake Bars, the safest way to store these is in the refrigerator. You can store them in an airtight container or simply place them on a plate and cover them tightly with plastic wrap. The will stay fresh for up to 3-4 days and you can eat them cold, straight out of the fridge! I prefer to eat these bars cold and they will firm up a bit too. 

Carrot Cake with Cheesecake FillingPin

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Carrot Cake Bars

These Carrot Cake Bars are incredibly moist, perfectly spiced and have a cheesecake filling swirled into each bite!
5 from 15 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9 bars

Ingredients

  • 1/2 cup unsalted butter; melted
  • 1 cup brown sugar; packed
  • 1 whole large egg
  • 1 large egg yolk
  • 1/2 Tbsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup shredded carrots
  • 1/4-1/2 cup chopped nuts; optional

Cheesecake swirl

  • 4 ounces cream cheese; softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Spray a 8 x 8 or 9 x 9 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
  • In a large bowl, mix together the melted butter and brown sugar until combined. Stir in the egg, egg yolk and vanilla extract.
  • Add in the flour, cinnamon, nutmeg, ginger, baking powder, salt and nuts (optional). Mix together until completely combined.
  • Fold in the shredded carrots until the carrots have been incorporated into the batter. Set aside.

To make the cheesecake swirl

  • In a medium mixing bowl, use an electric mixer and mix together the cream cheese, sugar, egg yolk and vanilla extract. Beat until smooth and be sure to scrape down the sides of the bowl.

To assemble the Carrot Cake Bars

  • Add half of the carrot cake batter into the prepared baking pan. Evenly spread the batter with a butter knife or spatula.
  • Add half of the cheesecake batter to the carrot cake batter. Drop dollops (about a tablespoon) of the cheesecake batter over the carrot cake batter.
  • Add the remaining carrot cake mixture to the baking pan and evenly spread the top with a butter knife or a spatula. Add the remaining cheesecake batter to the top and with a toothpick or skewer, swirl the batters together. You can swirl as much or as little as you prefer!
  • Bake for 35-40 minutes or until batter isn't jiggly and the edges are golden brown. Cool completely and then cut into 9 regular sized bars or 16 small sized bars. Enjoy!
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Recipe Rating




24 Comments

  1. 5 stars
    Ohhh, I’m so glad you shared these! I just adore carrot cake, especially with the spring right around the corner, and I love that these come in bar form. Really makes it simple for serving.

  2. 5 stars
    These are so original, I love this idea for carrot cake bars! Can’t wait to try them. Perfect for our family. We love carrot cake so much! Thank you!

  3. 5 stars
    I hate the hassle of making a layered cake, so finding this is really exciting. I love the different textures you have in this carrot cake bar.

  4. 5 stars
    These bars are so tasty, creative and clever. I’ve been wanting to make a cheesecake or something like it and I love this recipe plus several others of yours.

  5. 5 stars
    This carrot cake recipe was fantastic! The entire family enjoyed it, and I will be sharing the recipe with a few coworkers that enjoy this cuisine, Have a great week!!!
    Heidy

  6. 5 stars
    What a unique and original recipe! I love both cheesecake and carrot cake and appreciate that this recipe allows me to try them both together.

  7. These turned out Fabulous!! Thank you for the recipe! I multiplied the recipe 5x and baked in a half sheet cake pan and cut into bites for a crowd. Baked at 325 for 50-60 minutes