Carrot Cake Bars are a rich and flavorful dessert that combines the warmth of spiced carrot cake with the creaminess of a cheesecake swirl. Baked in a convenient bar form, these treats are moist, sweet, and perfect for spring gatherings, holidays, or anytime you crave a twist on classic carrot cake.
Why You’ll Love This Recipe
- Perfectly spiced with warm cinnamon and a touch of sweetness
- Rich cheesecake swirl adds a creamy contrast to the dense carrot cake
- Moist and tender texture from shredded carrots and brown sugar
- Easy to serve—no need for forks or plates
- Ideal for holidays, potlucks, or springtime baking
- Simple ingredients with no need for layers or frosting
- A beautiful swirl presentation with minimal effort
- Freezer-friendly for make-ahead convenience
- Kid-friendly and loved by adults alike
- Baked in one pan for easy preparation and cleanup
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Carrot Cake Bars
- Butter, melted
- Light brown sugar, packed
- Egg
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Baking powder
- Salt
- Shredded carrots
Cheesecake Swirl
- Cream cheese, room temperature
- Granulated sugar
- Egg yolk
- Vanilla extract
Directions
- Preheat oven to 350°F. Spray an 8×8-inch baking pan with non-stick spray or line with parchment paper and lightly spray again.
- Prepare carrot cake batter: In a medium bowl, mix melted butter and brown sugar until combined. Stir in egg and vanilla extract. Add flour, cinnamon, baking powder, and salt, stirring until just combined. Fold in shredded carrots.
- Make cheesecake swirl: In a separate bowl, beat cream cheese and sugar with a hand mixer until smooth. Add the egg yolk and vanilla extract and beat until creamy.
- Assemble bars: Spread half the carrot cake batter into the prepared pan. Drop half the cheesecake batter in dollops over the base. Do not swirl yet. Add the remaining carrot cake batter on top, followed by the remaining cheesecake batter.
- Swirl: Using a knife or skewer, swirl the two batters together, creating a marbled effect.
- Bake for 35–40 minutes or until the edges are golden and the center is set with minimal jiggle.
- Cool completely before slicing into bars. Store in an airtight container in the refrigerator.
Servings and Timing
Servings: 9 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
- Add chopped walnuts or pecans for crunch
- Stir in raisins or crushed pineapple for a tropical twist
- Use whole wheat flour for added fiber
- Add nutmeg or ginger for deeper spice flavor
- Top with a cream cheese frosting layer for extra decadence
- Bake in a 9×13 pan for thinner bars and reduced bake time
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap bars individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Serve chilled or at room temperature—no reheating necessary.
FAQs
Can I use pre-shredded carrots?
For best results, use freshly shredded carrots, as pre-shredded ones tend to be drier and less flavorful.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time as needed.
Can I make these bars gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
What kind of cream cheese should I use?
Full-fat block-style cream cheese is best for a rich and creamy swirl.
Can I add nuts or other mix-ins?
Yes, try folding in chopped nuts, coconut, or raisins to the carrot cake batter.
How will I know when they’re done baking?
The edges should be golden, and the center should be set with little to no jiggle.
Can I use this recipe to make muffins or cupcakes?
This recipe is designed for bars, but you could portion it into muffin tins and adjust the bake time accordingly.
Should I refrigerate the bars?
Yes, due to the cream cheese swirl, these bars should be stored in the refrigerator.
Can I make this recipe without the cheesecake swirl?
Absolutely. Simply omit the cheesecake layer and bake the carrot cake bars as usual.
Can I use oil instead of butter?
Butter provides the best flavor and texture, but you could use an equal amount of neutral oil if needed.
Conclusion
Carrot Cake Bars offer all the spiced sweetness of classic carrot cake in a convenient bar form, elevated with a rich cheesecake swirl. Whether you’re baking for spring celebrations, dessert trays, or simply treating yourself, these bars strike the perfect balance between indulgent and approachable. One pan, no fuss, just delicious results every time.
Print
Carrot Cake Bars
- Total Time: 1 hour
- Yield: 9 bars
- Diet: Vegetarian
Description
These Carrot Cake Bars with a creamy cheesecake swirl are the perfect dessert for spring or any time you’re craving something sweet and spiced. Moist, rich, and easy to make, they combine the flavors of carrot cake with the texture of soft dessert bars.
Ingredients
Carrot Cake Bars:
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1/2 cup butter, melted
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1 cup light brown sugar, packed
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1 large egg
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1 tablespoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon ground cinnamon
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1 cup shredded carrots
Cheesecake Swirl:
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4 oz cream cheese, room temperature
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1/4 cup granulated sugar
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1 large egg yolk
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3/4 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F. Spray an 8×8-inch baking pan with nonstick spray or line with parchment paper and lightly spray.
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Make carrot cake batter: Melt butter in the microwave. Mix melted butter with brown sugar in a medium bowl. Stir in egg and vanilla.
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Add flour, cinnamon, baking powder, and salt. Mix until combined. Fold in shredded carrots. Set aside.
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Make cheesecake swirl: In another bowl, beat cream cheese and sugar until smooth. Add egg yolk and vanilla extract, and beat until creamy.
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Assemble: Spread half of the carrot cake batter in the pan. Drop half the cheesecake mixture in dollops over the batter. Layer with remaining carrot cake batter and then the remaining cheesecake batter. Use a knife or skewer to gently swirl the batters together.
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Bake for 35–40 minutes or until edges are golden brown and the center has minimal jiggle.
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Cool completely before cutting. Store in an airtight container in the refrigerator.
Notes
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Don’t over-swirl the batters for a defined marbled look.
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Grate fresh carrots for best texture.
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Bars can be refrigerated up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
