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
