I really like carrot cake. It is always like that. There’s something about warm spiced cake paired with tangy cream cheese that makes me happy every time. These Carrot Cake Bars take everything I love about classic carrot cake and turn it into something more delicious to eat and lower stress. Instead of a thick layer of frosting, there’s a cream cheesecake baked right on the bar, giving you an irresistible combo without any extra steps. They’re easy to make, easy to slice, easy to serve, and honestly perfect.
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Grab-and-Go Spiced Carrot Cake Bars
This easy carrot cake bar combines the best parts of carrot cake and cheese cake bars into one easy cake. They have a soft, dense crumb and creamy cream cheese instead of a thick layer of frosting on top. To help the dough get smooth and set, I added egg yolks to the cheesecake mixture, which meant the bars came out neatly cut And keep it together well! They’re lightly spiced with cinnamon, natural sweetness from the fresh carrots and brown sugar, and rich enough from the cream cheese to feel indulgent without being heavy. I think it’s ideal for Easter or spring lunch boxes, lunches and dinners, or as a simple treat that’s sweet enough to get you through the day.
- Give your pan a coat of nonstick spray. This helps prevent the bars from sticking to the plate or cracking while baking, and also makes them easier to remove once cool. You can also line the baking sheet with parchment paper if desired.
- Freshly grated carrots are best. I always prefer shredding my own for this recipe because it’s finer, softer, and spreads better into the dough. Grated carrots in bags tend to be thicker and drier. You can shred the carrots with a box grater or a food processor fitted with a shredding attachment. I like to peel the carrots before grating to avoid a bitter taste in the finished bars.
- Mix until combined. A layer of cream cheese will naturally make this carrot cake a little denser, but overmixing will make the crumb tough.
- Pull it off before it dries. Look for a center that has set and turned so it no longer looks wet, and check with a toothpick for moist crumbs. That’s what makes these bars soft and more like a dessert bar than a cookie.
- Cool completely before cutting. The cheesecake swirls need time to set, and the bars will slice more neatly once they cool completely.
- Have fun with the mix. I used chopped walnuts in these bars for a classic taste. You can easily swap in chopped pecans or chopped almonds if that’s what you have on hand! A small handful of shredded coconut, raisins, or a combination of both will also work here.
Carrot Cake Bars
Cost $3.90 recipe / $0.43 serving
This easy Carrot Cake Bars recipe with cheesecake swirls is a simple spring dessert made with fresh carrots, brown sugar, cinnamon, and cream cheese!
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Collect and prepare all ingredients. Preheat oven to 350°F and spray an 8×8 baking dish with non-stick spray.
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In a large bowl, beat oil, brown sugar, eggs, and vanilla until smooth.
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Add grated carrots, flour, cinnamon, baking soda and salt. Stir until mixed.
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Fold in the walnuts.
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In a medium bowl, beat granulated sugar and cream cheese until smooth using a hand mixer.
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Add eggs and vanilla, then stir until smooth and without lumps.
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Add half the carrot cake mixture to the prepared pan and about half the cream cheese mixture by the spoonful.
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Spread the remaining cake batter on top, then finish by spooning the remaining cream cheese mixture onto the top a little at a time.
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Use a knife or skewer and stir the mixture together.
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Bake for 35-40 minutes, until the center is set and the cheesecake swirls no longer look wet. The toothpick should come out clean with a few wet crumbs.
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Cool completely in the pan and cut into squares and serve.
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Portion: 1portionCalories: 282kcal (14%)Carbohydrate: 28G (9%)Proteins: 5G (10%)Fat: 17G (26%)Sodium: 258mg (11%)Fiber: 1G (4%)
Percentages are daily values.
How to make Carrot Cake Bar Photos step by step
Gather all your ingredients. Preheat oven to 350°F and coat an 8×8 inch baking pan with nonstick cooking spray.
Mix wet ingredients: Beat 6 tablespoons vegetable oil, ½ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract in a large bowl until the mixture looks smooth and well mixed.
Making dough: Add 1 cup grated carrots, 1 cup all-purpose flour, 1 tsp ground cinnamon, ½ tsp baking soda, and ½ tsp salt. Stir everything until evenly mixed and no dry streaks remain. Be careful not to overmix to avoid a hard texture after baking.
Gently fold in 3 tablespoons chopped walnuts.
Make the cheesecake mix: In a medium bowl, use a hand mixer to beat 4 oz. softened cream cheese with 2 tablespoons granulated sugar until smooth.
Add 1 large egg yolk and ½ tsp vanilla extract to the cream cheese mixture, then stir again until smooth and without lumps.
Add to baking dish: Spread half of the cake batter into the prepared pan, then spoon about half of the cheesecake batter on top in small batches.
Add the remaining cake batter on top of that layer. Then finish with the remaining cheesecake mixture spooned on top a little at a time.
Create the swirl: Use a knife or skewer to gently stir the cheesecake mixture into the carrot bar cake mixture.
Grilling: Place the dish into the preheated oven and bake for 35-40 minutes, or until the center is set and the cheesecake swirls no longer look wet. A toothpick inserted into the cake should come out clean with a few moist crumbs.
Let the carrot cake bars cool completely in the pan, then cut into squares. Serve and enjoy!
Serving Suggestions
These carrot cake bars are best served at room temperature after they have cooled completely, so the crumb remains tender, and the cheesecake dough is creamy. It’s delicious, but I also enjoy it with a light dusting of powdered sugar or a cup of hot coffee, cold brew, or tea (I especially like chai with this). If you’re serving it as a layered dessert, a small dollop of lightly sweetened whipped cream is also great. For the cleanest slices, cool the bars briefly before cutting, then let sit for 10-15 minutes before serving.
Storage Instructions
Because of the cheesecake swirl, these carrot cake bars are best stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them (cut or not) for up to 2 months. Wrap well in plastic wrap and foil, then thaw overnight in the refrigerator before serving.
Try These EASY Dessert Bars Next!
- This Sugar Cookie Bars bake in one pan, freeze beautifully, and make a budget-friendly dessert if you want something festive and easy!
- Scotcheroo is an old fashioned treat that never lasts long in my house!
- We Ultimate Key Lime Pie Bars creamy, tart and bright, with a soft cracker crust and a creamy lime filling. I like this!
- This Lemon Bars is a simple dessert that tastes fresh, buttery and feels perfect for spring.
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