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Carrot Cake Bars Recipe
Ash Tyrrell

Carrot Cake Bars Recipe

When I first baked these carrot cake bars, I couldn’t believe how perfectly moist and flavorful they turned out! Between the warm, spiced carrot cake layers and the creamy swirls of cheesecake, they were an instant hit with everyone who tried them. Whether you're celebrating Easter, hosting brunch, or just craving the comforting taste of carrot cake, this recipe is a must-try.
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Prep Time 20 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • Butter
  • Light brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Ground cinnamon
  • Baking powder
  • Salt
  • Shredded carrots
  • Cream cheese
  • Granulated sugar

Method
 

  1. Begin by preheating your oven to 350°F (175°C). Grease your 8x8 baking pan and line it with parchment paper for easy removal.
  2. Melt the butter in a microwave-safe bowl, then whisk it together with the brown sugar until smooth. Add the egg and vanilla extract, stirring to combine. Next, mix in the flour, baking powder, cinnamon, and salt to form a thick batter. Gently fold in the freshly shredded carrots until evenly distributed.
  3. In a separate bowl, whip softened cream cheese with sugar, egg yolk, and vanilla extract using a hand mixer. Beat until the mixture is silky and lump-free.
  4. Pour half of the carrot cake batter into the prepared pan, spreading it into an even layer. Add dollops of the cheesecake mixture on top. Pour the rest of the carrot cake batter over and around the cheesecake mixture, followed by the remaining cheesecake batter in small spoonfuls.
  5. Using a skewer or butter knife, swirl the cheesecake into the carrot cake batter to create beautiful patterns. Be careful not to overdo it for the best visual results.
  6. Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be golden brown with the center just slightly jiggly. Cool the bars completely in the pan before cutting them into squares.

Notes

Use Fresh Carrots: Avoid pre-shredded carrots; they’re often dry and lack flavor. Freshly shred them for the best texture and taste.
Don’t Skip the Parchment Paper: Lining your pan ensures easy removal and neat, professional-looking bars.
Avoid Overmixing: When combining the batter, whisk just until the ingredients come together. Overmixing can make the bars dense.
Chill for Clean Cuts: Once baked and cooled, refrigerate the bars for an hour to make cutting them into clean squares easier.
Double the Cream Cheese Swirl: For extra richness, double the cheesecake mixture for a more noticeable swirl in every bite.