Carrot Cake Cheesecake Bars

Jump to Recipe

This post may contain affiliate links. Read our disclosure policy.

These carrot cake cheesecake bars have a sweet cream cheese swirl, making this carrot cake dessert recipe an impressive treat for Easter dinner or spring parties.

There are a few special people in our family who LOVE a moist carrot cake. I don’t think to make carrot desserts often, but a few of our favorites are carrot cake cookies, carrot cake trifle, carrot cake cinnamon rolls and an easy carrot cake bars recipe. Each of these remind me of how much my family loves it!

Today I’m taking two desserts: our favorite carrot cake recipe and creamy cheesecake. Sweet carrot cake pairs so well with cream cheese and is often frosted with a fluffy cream cheese frosting. It’s natural that today I’m swirling them together into one delicious dessert recipe. Carrot Cake Cheesecake Bars are perfect for springtime, and an easy Easter dessert recipe. 

cream cheese carrot cake bars on a table

Reader Feedback:

Joanie says, “This carrot cake cream cheese bars recipe was so good. I made it for a summer party and it was a winner. I wouldn’t change a thing. Thanks for the recipe!” ⭐️⭐️⭐️⭐️⭐️

Ingredients

ingredients for carrot cake cheesecake bars on a table

A few notes:

  • Cream cheese. Full fat cream cheese works best for the ultimate in creaminess.
  • Light brown sugar goes in the carrot cake layer and granulated sugar goes in the cheesecake layer. This creates a perfect blend of sweetness.
  • Shredded carrots. Use a food processor or a hand grater to make grated carrots.
  • Vanilla extract. A good amount of vanilla gives amazing flavor to the cheesecake filling and the carrot batter. Learn how to make vanilla extract at home!

✨ See the recipe card for the full recipe and ingredients. ✨

How to Make Carrot Cake Cheesecake Bars

Because this is a from scratch recipe, it takes a bit longer to make these cream cheese carrot cake bars. You won’t regret spending a few extra minutes, though!

These cream cheese carrot cake bars are buttery and chewy, similar to the texture of blondies. In the middle of the bars is a swirl of cheesecake, bringing creamy texture and a rich taste.

  • Prepare. Preheat oven to 350ºF. Spray a 8×8 baking pan with non-stick cooking spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut.
  • Carrot Cake Batter. Melt the butter in a microwave safe dish. In a medium sized bowl, add the melted butter and brown sugar and mix to combine. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Lastly, fold in the shredded carrots.
grated carrots over carrot cake batter in a bowl
  1. Cheesecake Mixture. In a medium bowl, add in the cream cheese, sugar, egg yolk and vanilla. Using an electric mixer, mix on low speed until smooth and creamy.
cheesecake filling in a blue mixing bowl
  1. Assembly. Pour about half of the carrot cake mix into the the prepared pan and spread it out with a spatula. Drop spoonfuls of the cream cheese mixture over the carrot cake batter, using about half of the mixture. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cream cheese filling. Take a knife and swirl around to create a marble effect. Make it even on top.
  1. Bake. Bake for about 35-40 minutes, the edges will be lightly golden brown and there will be very little jiggle to the center.
overhead view of carrot cake cheesecake bars

Storage Instructions

Store the carrot cake cheesecake bars in an airtight container in the refrigerator and eat within 5 days.

As long as they are tightly wrapped in plastic wrap, the bars can be frozen for up to 3 months. 

You may also love our roasted carrots recipe!

a carrot cake bar sitting on a table

Other Carrot Cake Recipes

Try one of these other delicious desserts:

a stack of 3 carrot cake bars on a table
a stack of 3 carrot cake bars on a table

Carrot Cake Cheesecake Bars

4.64 from 111 votes
These carrot cake cheesecake bars have a sweet cream cheese swirl, making this carrot cake dessert recipe an impressive treat for Easter dinner or spring parties.
Servings 12
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Email Me This Recipe!
Enter your email and get the recipe sent to your inbox! Plus you’ll get new recipes from us every week.

Ingredients
 

For the carrot cake bars:

For the cream cheese swirl:

Instructions
 

  • Preheat oven to 350ºF. Spray an 8×8" baking pan with non-stick cooking spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut.

Prepare the carrot cake batter:

  • Melt the butter in a microwave safe dish.
  • In a medium sized bowl, add the melted butter and brown sugar and mix to combine. Stir in the egg and vanilla. 
  • Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Fold in the shredded carrots. Set aside.

Prepare the cheesecake swirl:

  • In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla. Mix until smooth and creamy.

Layering the bars:

  • Pour about half of the carrot cake batter into the pan and spread it out with a spatula.
  • Then take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.

Bake the bars:

  • Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.
  • Cool completely before cutting. Store airtight in the refrigerator. They are delicious from the fridge!

Video

Notes

Refer to the article above for more tips and tricks.
The calories shown are based on the cheesecake bars being cut into 12 pieces, with 1 serving being 1 slice bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2189IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 244
Keyword carrot cake bars, CREAM CHEESE, easter dessert, spring

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of
guest

26 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments

Stephanie
3 years ago

5 stars
Wow! Since we’re sheltering in place and we won’t get more groceries until tomorrow, I was searching for a recipe we could make for dessert last night with what we had on hand. These turned out to be phenomenal. They were quick, easy and so delicious. A new family favorite. Thank you so much!

Kaylyn W
3 years ago

5 stars
This was an excellent recipe. I used a pie dish instead of a cake pan, and it turned out just as good. A delicate crust and moist gooey inside. This is a hit!

Kim Todd
3 years ago

Can I double ingredients and make a 9×13 pan?

Sunnydrop
4 years ago

5 stars
I used cake flour amd it turned out well. I squeezed the shredded carrot before folding into the batter to take out a few of the liquid content.
This is yummy and will definitely make more batches again. Thank you for sharing!

Joanie Mondeau
2 years ago

5 stars
This recipe was so good. I made ot for a summer party and it was a winner. I wouldn’t change a thing. Thanks for the recipe♥

S.L.
3 years ago

Have you tried doubling the recipe to use in a 9×13 pan? If so, how long should they bake?

Kay
3 years ago

If i use salted butter how could i adjust the salt measurement, would i just omit the additional salt?

Brooke
3 years ago

Any thoughts on using an egg white instead of yolk for the cream cheese layer? I have a carton of real egg whites in my fridge (usually do one whole egg plus one egg white for a lower fat, higher protein breakfast scramble). I’m finding all sorts of recipes that call for an egg yolk and don’t want the unaccompanied whites to go to waste!

Rachel
3 years ago

Can you substitute whole wheat flour?

Anbury
3 years ago

When it calls for sugar in the sweet cream cheese swirl is it granulated or powder?

Suzanne
4 years ago

This looks so delicious! I love the flavor combination for spring! Its so nice to have a cookie/bar option for Easter gathering!

Megan
4 years ago

Excited to try this recipe! If i cut the recipe in half how do you suggest I change the cooking time? Thanks!

Mark
3 years ago

can you use baby food and how much ?