Carrot Cake Bars with Cheesecake Swirl
Creamy, warmly spiced, and impossibly tender, these Carrot Cake Bars with Cheesecake Swirl are the perfect dessert when you want comfort and a little wow factor without hours in the kitchen.
Equipment
- 8x8-inch Pan
- Mixing Bowl
- Spatula
- Whisk
Ingredients
Cake Ingredients
- 1/2 cup butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract for cake batter
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cheesecake Ingredients
- 1 cup shredded carrots use medium shred; no need to squeeze
- 4 ounces cream cheese room temperature
- 1/4 cup granulated sugar for cheesecake swirl
- 1 large egg yolk for cheesecake swirl
- 3/4 teaspoon vanilla extract for cheesecake swirl
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly spray with nonstick spray.
- In a medium bowl, combine melted butter and light brown sugar and stir until smooth. Add the large egg and 1 tablespoon vanilla extract, whisking until combined and slightly glossy.
- Add the all-purpose flour, ground cinnamon, baking powder, and salt to the butter mixture. Stir gently just until the dry ingredients are incorporated. Fold in the shredded carrots until evenly distributed. Set this carrot cake batter aside.
- In a separate medium bowl, beat the room-temperature cream cheese with the granulated sugar until smooth and lump-free. Add the egg yolk and 3/4 teaspoon vanilla extract, mixing until creamy and well combined.
- Spread half of the carrot cake batter evenly into the prepared pan. Drop spoonfuls of half the cheesecake mixture over the batter. Carefully spread the remaining carrot batter over that layer. Drop the remaining cheesecake by spoonfuls on top.
- Use a knife or skewer to gently swirl the cheesecake into the cake batter. Make a few figure-eight motions — don’t over-swirl.
- Bake for 35–40 minutes or until the edges are golden and the center is just set. Avoid baking until completely dry.
- Let cool completely in the pan on a wire rack, about 1 to 1.5 hours, before lifting out with parchment and cutting into bars.
Notes
Top with chopped nuts, a dusting of powdered sugar, or a simple cream cheese frosting if desired. Store bars in an airtight container in the refrigerator for up to 4 days.