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Carrot Cake Bars Recipe
Ash Tyrrell

Carrot Cake Bars Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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 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.

Notes

  • 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.