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Carrot Cake Bars with Cheesecake Swirl Recipe

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These Carrot Cake Bars are a delightful twist on a classic carrot cake, combining moist spiced carrot cake layers with a creamy cheesecake swirl. Perfectly baked to golden edges and a soft, tender center, these bars are an easy-to-make dessert that will satisfy your sweet tooth with a rich vanilla and cinnamon flavor profile.

Ingredients

Scale

Carrot Cake Batter

  • 1/2 cup butter (melted)
  • 1 cup light brown sugar (packed)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded carrots

Cheesecake Swirl

  • 4 ounces cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with non-stick spray or line it with parchment paper and lightly spray for easier removal.
  2. Melt Butter: Place the butter in a microwave-safe bowl and microwave for 30 seconds. If not fully melted, microwave for an additional 15 seconds until completely melted.
  3. Mix Carrot Cake Batter: In a medium bowl, combine the melted butter and brown sugar, mixing well. Stir in the egg and vanilla extract until smooth.
  4. Add Dry Ingredients: To the wet mixture, add flour, ground cinnamon, baking powder, and salt. Stir until fully combined without overmixing.
  5. Incorporate Carrots: Fold the shredded carrots into the batter gently and set aside.
  6. Prepare Cheesecake Swirl: In another medium bowl, beat the cream cheese and granulated sugar with a hand mixer until smooth. Add in the egg yolk and vanilla extract and continue beating until creamy and well incorporated.
  7. Assemble Layers: Spread about half of the carrot cake batter evenly into the prepared pan using an offset spatula.
  8. Add Cheesecake Batter: Drop dollops of half the cheesecake batter over the carrot cake batter; do not swirl yet.
  9. Layer Remaining Batter: Spoon the remaining carrot cake batter over the cheesecake batter, spreading gently. Then add the remaining cheesecake batter in dollops on top.
  10. Swirl Batters: Using a knife or skewer, swirl the carrot cake and cheesecake batters together to your preferred marbled effect.
  11. Bake: Place in the oven and bake for 35 to 40 minutes, or until the edges turn golden brown and the center has very little jiggle.
  12. Cool and Store: Allow the bars to cool completely in the pan before cutting into bars. Store leftovers in an airtight container in the refrigerator.

Notes

  • You can substitute the light brown sugar with dark brown sugar for a richer flavor.
  • Make sure the cream cheese is at room temperature to ensure a smooth cheesecake batter.
  • The bars can be served chilled or at room temperature according to preference.
  • For easier cleanup, lining the pan with parchment paper is recommended.
  • These bars will keep fresh in the refrigerator for up to 5 days.

Find it online: https://yumfoodusa.com/carrot-cake-bars-with-cheesecake-swirl-recipe/