Name: Carrot Cake Bars Recipe
Prep time: 20 min
Cook time: 40 min
Ingredients: ½ cup unsalted butter (melted — using unsalted gives you control over the salt level); 1 cup light brown sugar (packed — the molasses in light brown sugar adds depth; dark brown works but may make it denser); 1 large egg — ensures structure in the batter; 1 tablespoon vanilla extract — always go for good quality (it really shows); 1 cup all-purpose flour — spoon in (don’t pack, then level off for accurate measure); 1 teaspoon ground cinnamon — this is the classic spice that signals “carrot cake” to your taste buds; ¼ teaspoon baking powder — gives just enough lift to avoid a too-dense bar; ¼ teaspoon salt — balances the sweetness; 1 cup shredded carrots (about 2 medium carrots — no need to peel, just wash and grate on a box grater); 4 oz ½ block full-fat cream cheese, room temperature — soft but not melted, so it swirls cleanly; ¼ cup granulated sugar — adds just enough sweetness to the swirl; 1 large egg yolk — gives richness and stability to the cream cheese layer; ¾ teaspoon vanilla extract — use the same good vanilla as above

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Carrot Cake Bars Recipe | Moist Spiced Dessert Squares

I’m so excited to share with you my version of Carrot Cake Bars — I made a batch last weekend and couldn’t wait to write about them. These bars are moist, subtly spiced, with a creamy cheesecake swirl running through.

I find they bake faster than a full cake yet deliver all the cozy flavors I love in carrot cake. Whether you want a dessert that’s easy to slice, or something portable for brunch or a picnic, these hit the sweet spot.

If you love easy handheld sweets, you can also enjoy similar treats like these Peanut Butter Rice Krispie Treats recipe for a no-bake option.

Ingredients

Here’s what you’ll need (makes about 9 bars). I’ll also share little tips as we go so your bars turn out perfect.

For the carrot cake base

½ cup unsalted butter, melted — using unsalted gives you control over the salt level
1 cup light brown sugar, packed — the molasses in light brown sugar adds depth; dark brown works but may make it denser
1 large egg — ensures structure in the batter
1 tablespoon vanilla extract — always go for good quality, it really shows
1 cup all-purpose flour — spoon in, don’t pack, then level off for accurate measure
1 teaspoon ground cinnamon — this is the classic spice that signals “carrot cake” to your taste buds
¼ teaspoon baking powder — gives just enough lift to avoid a too-dense bar
¼ teaspoon salt — balances the sweetness
1 cup shredded carrots (about 2 medium carrots) — no need to peel, just wash and grate on a box grater

For the cheesecake swirl

4 oz (½ block) full-fat cream cheese, room temperature — soft but not melted, so it swirls cleanly
¼ cup granulated sugar — adds just enough sweetness to the swirl
1 large egg yolk — gives richness and stability to the cream cheese layer
¾ teaspoon vanilla extract — use the same good vanilla as above

Note: This yields about 9 bars.

Variations

Here are ways to tweak the recipe to suit different diets or flavors. I often explore other dessert recipes when I’m in the mood to experiment, and these bars are just as adaptable.

Dairy-free / vegan version: Use vegan butter instead of dairy butter, and replace the cream cheese with a vegan cream cheese alternative. Use a flax “egg” (1 Tbsp flaxseed meal + 3 Tbsp water) in place of the egg.
Sugar-free option: Swap granulated and brown sugar with monk fruit sweetener or erythritol blends (check the 1:1 baking substitute).
Add-ins / flavor boosts: Fold in ¼ cup chopped walnuts or pecans for crunch. Add 1 teaspoon ground ginger or a pinch of nutmeg for extra warmth. Sprinkle shredded coconut lightly on top before baking.
Glaze instead of swirl: Omit the cheesecake swirl and drizzle a thin honey or cream-cheese glaze after the bars are baked and cooled.

Cooking Time

Here’s what to expect for the timeline:

Prep Time: 20 minutes
Cook Time: 35–40 minutes (until edges are golden and center is set)
Total Time: About 1 hour (including cooldown)

Equipment You Need

8×8-inch baking pan (for the right bar thickness)
Parchment paper or nonstick spray (to line or grease the pan)
Two mixing bowls (one for carrot batter, one for cheesecake swirl)
Hand mixer or whisk (to blend the cream cheese swirl smoothly)
Box grater (for shredding carrots evenly)
Skewer or butter knife (for swirling the cheesecake into the batter)

How to Make Carrot Cake Bars Recipe

1. Prepare Batter

Preheat your oven to 350°F (175°C). Grease or line the 8×8 pan. Melt the butter in short bursts, then whisk in brown sugar. Add the egg and vanilla, stirring until smooth. Then mix in flour, cinnamon, baking powder, and salt; fold in the shredded carrots so the batter is just combined.

2. Make the Cheesecake Layer

In the second bowl, beat the cream cheese with sugar until creamy. Add the egg yolk and vanilla, then beat until smooth and fully incorporated. Pause if needed to scrape the sides.

3. Layer & Swirl

Pour about half of the carrot cake batter into the prepared pan and smooth it down. Drop dollops of the cheesecake mix over it, then add the remaining carrot batter on top. Finally, place more dollops of cheesecake and swirl them gently with a skewer or butter knife—don’t overmix.

4. Bake & Cool

Bake for 35–40 minutes, until edges are golden and the center has just a tiny bit of jiggle. Let the bars cool completely in the pan before slicing them. Refrigerate afterward to help them set fully.

Additional Tips for Making This Recipe Better

From my own experiments, here are a few tricks I swear by:

I always let the cream cheese warm slightly at room temperature (20 minutes) so the swirl mixes smoothly without lumps.
I use fresh carrots from the market, not pre-shredded ones—fresh gives better texture and moisture.
I swirl just a few times—over-swirl and you lose the beautiful contrast.
I line the pan with parchment overhang, so I can lift the entire batch out and slice cleanly.
I often double the cheesecake swirl ingredients—more swirl means more fun texture and taste.

How to Serve Carrot Cake Bars Recipe

These bars look beautiful when served with a garnish of thinly shaved carrot ribbons or a light dusting of cinnamon on top. Serve them alongside rich brownies for a dessert platter.

I personally like pairing them with something chocolaty such as the best fudgy red velvet brownies recipe for a beautiful color contrast. Warm them slightly—just 10 seconds in the microwave—before serving to bring out the flavors.

Nutritional Information

Here’s a rough estimate per bar (when divided into 9):

Calories: ~323 kcal
Protein: ~3 g
Carbohydrates: ~42 g
Fat: ~15 g

Make Ahead and Storage

Storage

Because of the cream cheese swirl, these bars must be kept in an airtight container in the refrigerator. They stay fresh for 3 to 5 days.

Freezing / Reheating

You can freeze individual bars in a layer (use parchment between bars) for up to 2 months. Thaw overnight in the fridge. When ready to eat, microwave for about 10–15 seconds to warm, or bring to room temp.

Restoring

If the bars seem a bit dry after a few days, a quick dab of yogurt or light cream (on the side) helps rejuvenate them. Also letting them sit out 10–15 minutes before serving softens the texture nicely.

Why You’ll Love This Recipe

Let me tell you what makes these bars so irresistible:

Simplicity – No complicated frosting piping; just pour, swirl, bake, and slice.
Moist & tender – The grated carrot and balanced ingredients yield a soft, moist crumb.
Versatile – You can adjust sweetness, swap ingredients, or add mix-ins to personalize.
Cheesecake swirl surprise – The creamy swirl gives a contrast in texture and flavor that elevates the bars.
Portable & shareable – Bars are easier to transport and portion compared to a full cake.

Ash Tyrrell