Print

Carrot Cake Bars with Cheesecake Swirl

These Carrot Cake Bars with Cheesecake Swirl combine the cozy spice of carrot cake with a creamy cheesecake ribbon for a dessert that feels both familiar and special.

Ingredients

Scale
  • 1/2 cup melted butter
  • 1 cup packed light brown sugar
  • 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, packed and lightly squeezed
  • 4 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly spray it with nonstick spray.
  2. In a medium bowl, whisk together the melted butter and light brown sugar until combined.
  3. Add the egg and 1 tablespoon of vanilla extract, stirring until fully incorporated.
  4. Gradually add the flour, cinnamon, baking powder, and salt, and stir until just combined.
  5. Gently fold in the shredded carrots.
  6. In another bowl, beat the cream cheese and granulated sugar together until smooth.
  7. Add the egg yolk and 3/4 teaspoon of vanilla extract to the cream cheese mixture, beating until well combined.
  8. Spread half of the carrot batter evenly into the prepared pan.
  9. Add spoonfuls of half the cheesecake mixture on top of the carrot layer.
  10. Carefully dollop the remaining carrot batter over the cheesecake, then add the remaining cheesecake mixture.
  11. Use a knife to swirl the two batters together.
  12. Bake for 35 to 40 minutes until golden and a toothpick inserted comes out clean.
  13. Allow to cool completely before cutting into squares.

Notes

Use room temperature cream cheese for a smooth cheesecake filling. Store cooled bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: carrot cake, cheesecake, dessert bars, baking, easy dessert