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Carrot Cake Bars Recipe
Ben Carraoli

Carrot Cake Bars Recipe

When I first made these carrot cake bars, 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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9
Course: Dessert
Calories: 323
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.