When I first made these carrot cake bars recipe, I knew I had to share them! They’re everything you’d want in a dessert bar – moist, flavorful, and topped with a cheesecake swirl that feels like a sweet hug.
The spices and shredded carrots come together so beautifully, making it an instant hit at every gathering. Plus, it’s easier to prepare than a traditional carrot cake but just as satisfying. Trust me, you’ll want to make this your new go-to dessert recipe!
Ingredients for Carrot Cake Bars
Here’s a list of what you’ll need, along with handy notes and tips for each ingredient to make your carrot cake bars truly shine.
- 1/2 cup melted butter – Unsalted butter works best as it allows you to control the salt level. Melt it for easier mixing.
- 1 cup light brown sugar – Packed light brown sugar gives the bars their soft texture and rich, caramel-like flavor.
- 1 large egg – Use a fresh one for the best binding and texture. Room temperature is better for even mixing.
- 1 tablespoon vanilla extract – A high-quality vanilla extract really enhances all the flavors.
- 1 cup all-purpose flour – Make sure not to overpack the measuring cup. Lightly scoop and level the flour for the right texture.
- 1 teaspoon ground cinnamon – This classic spice adds warmth and brings out the carrot cake flavor.
- 1/4 teaspoon baking powder – Just enough to give the bars a slight lift.
- 1/4 teaspoon salt – Balances the sweetness perfectly.
- 1 cup shredded carrots – Freshly shredded carrots will be a game changer; avoid pre-packaged shreds for the best flavor.
For the Cheesecake Swirl:
- 4 ounces cream cheese (room temperature) – Go for full-fat cream cheese for the creamiest result.
- 1/4 cup granulated sugar – Adds the right touch of sweetness to the cheesecake layer.
- 1 large egg yolk – Provides richness while keeping the cheesecake smooth.
- 3/4 teaspoon vanilla extract – Complements the tangy cream cheese flavor.
Note: This recipe makes 9 servings, perfect for sharing but so good you might keep them all for yourself!
Best Variations to Try
Want to customize your carrot cake bars? Here are a few ideas to get creative and cater to your dietary needs:
- Dairy-Free Option: Replace butter with coconut oil and swap cream cheese with a dairy-free cream cheese alternative.
- Sweetener Alternatives: Use coconut sugar instead of brown sugar to reduce refined ingredients.
- Add-ins for Extra Goodness: Stir in 1/4 cup of chopped nuts like pecans or walnuts for crunch, or add raisins for a chewy, sweet burst.
- Vegan Version: Use flaxseed meal mixed with water as an egg substitute and opt for vegan cream cheese.
Looking for even more sweet inspiration? You can explore an equally indulgent option like these cream cheese brownies.
Cooking Time
Preparing and baking these carrot cake bars doesn’t take long:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Equipment You Need
Before you get started, make sure you have these tools ready:
- Mixing bowls – For combining your carrot cake batter and cheesecake swirl.
- Whisk – To ensure smooth mixing of wet ingredients.
- Spatula – Useful for folding in the shredded carrots and spreading batter evenly.
- 8×8 baking pan – The perfect size for thick, delicious bars.
- Hand mixer – A must for whipping up a smooth and creamy cheesecake layer.
How to Make Carrot Cake Bars
Now, the fun part begins! Follow these simple steps to recreate this delightful dessert.
Step 1: Mix the Batter
Combine the melted butter and brown sugar in a large mixing bowl. Whisk until smooth. Then, add the egg and vanilla extract, mixing until well incorporated. Gradually stir in the flour, cinnamon, baking powder, and salt. Once fully blended, gently fold in the shredded carrots for that signature carrot cake base.
Step 2: Prepare the Cheesecake Swirl
For the swirl, mix the room-temperature cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. A hand mixer works wonders to get rid of lumps, ensuring a perfect cheesecake texture.
Step 3: Assemble the Layers
Spread half of the carrot cake batter into the baking pan, creating an even layer. Add dollops of the cheesecake mixture on top. Layer with the remaining carrot cake batter and follow with the rest of the cheesecake mixture.
Step 4: Create the Swirl
Using a skewer or a knife, gently swirl the cheesecake into the carrot cake batter. This step not only creates a visual masterpiece but also blends the flavors beautifully.
Step 5: Bake to Perfection
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes. Keep an eye on it until the edges start to turn golden brown. Once done, allow the pan to cool completely before slicing into bars.
Additional Tips for Making This Recipe Better
Here’s what I learned after making this recipe a few times:
- Make sure to shred your carrots fresh. It gives moisture and flavor you won’t get with bagged shreds.
- Don’t skip swirling the cheesecake layer! It adds so much character to the bars.
- I found refrigerating the bars for an hour made cutting them much neater and easier.
- If you prefer an extra creamy dessert, double the cheesecake swirl ingredients.
How to Serve Carrot Cake Bars
Carrot cake bars can shine just as they are, but enhancing their presentation takes them to the next level. Serve them chilled with a light dusting of powdered sugar or a drizzle of caramel sauce.
Pair them with a side of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For an extra-special touch, sprinkle chopped walnuts or pecans over the top before serving.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving:
- Calories: 323
- Protein: 3g
- Carbohydrates: 42g
- Fat: 15g
This balance of nutrients makes it a sweet indulgence you can enjoy in moderation!
How to Store Carrot Cake Bars
Keeping these bars fresh and tasty is simple:
- Refrigerating: Store the bars in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual bars in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: To enjoy them warm, pop a bar in the microwave for 10–15 seconds on a low setting.
You can also try your hand at brown butter bourbon pecan chocolate chunk cookies. Every dessert adventure is worth it!
Why You’ll Love This Recipe
If you’re still wondering why carrot cake bars are worth baking, here’s why they’ll win you over:
- Super Easy to Make: No need to layer and frost like a traditional cake.
- Creamy Cheesecake Swirl: Adds an elegant touch and delicious contrast.
- Versatile Recipe: Customizable for dietary needs or flavor preferences.
- Perfectly Portable: Ideal for potlucks, picnics, and parties.
- Unbeatable Texture: Moist carrot cake pairs perfectly with rich cheesecake.
FAQs
Can I double the recipe?
Yes! Use a 9×13 baking pan and increase the baking time slightly. Keep an eye on it to avoid overbaking.
Do I need to peel the carrots?
Not necessarily. Washing thoroughly is enough, as the peel adds some extra nutrients.
Can I make this recipe ahead of time?
Absolutely! These bars taste even better the next day after the flavors have melded.
What can I use instead of cream cheese?
Neufchâtel cheese or a full-fat dairy-free cream cheese alternative works well.
Are these bars freezer-friendly?
Yes! Wrap them tightly before freezing, and thaw them in the fridge when you’re ready to enjoy.
Carrot Cake Bars Recipe
Ingredients
Method
- Combine the melted butter and brown sugar in a large mixing bowl. Whisk until smooth. Then, add the egg and vanilla extract, mixing until well incorporated. Gradually stir in the flour, cinnamon, baking powder, and salt. Once fully blended, gently fold in the shredded carrots for that signature carrot cake base.
- For the swirl, mix the room-temperature cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. A hand mixer works wonders to get rid of lumps, ensuring a perfect cheesecake texture.
- Spread half of the carrot cake batter into the baking pan, creating an even layer. Add dollops of the cheesecake mixture on top. Layer with the remaining carrot cake batter and follow with the rest of the cheesecake mixture.
- Using a skewer or a knife, gently swirl the cheesecake into the carrot cake batter. This step not only creates a visual masterpiece but also blends the flavors beautifully.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes. Keep an eye on it until the edges start to turn golden brown. Once done, allow the pan to cool completely before slicing into bars.
Notes
- Make sure to shred your carrots fresh. It gives moisture and flavor you won’t get with bagged shreds.
- Don’t skip swirling the cheesecake layer! It adds so much character to the bars.
- I found refrigerating the bars for an hour made cutting them much neater and easier.
- If you prefer an extra creamy dessert, double the cheesecake swirl ingredients.