Carrot Cake Bars

Carrot Cake Bars

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Carrot Cake Bars

Carrot Cake Bars

These carrot cake bars are so moist and delicious! They have a sprinkle of cinnamon and a cheesecake swirl in them. They make a great Easter dessert.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 people


Carrot Cake Bars

½ cup butter melted

1 cup light brown sugar packed

1 large egg

1 tablespoon vanilla extract

1 cup all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon baking powder

¼ teaspoon salt

1 cup shredded carrots

Cheesecake Swirl

4 ounces cream cheese room temperature

¼ cup granulated sugar

1 large egg yolk

¾ teaspoon vanilla extract


    Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

      Carrot Cake Bars

      • Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
      • In a medium bowl, add the melted butter and brown sugar. Mix to combine.
      • Stir in the egg and vanilla extract.
      • Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
      • Fold in the shredded carrots. Set aside.

      Cheesecake Swirl

      • In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
      • Add in the egg yolk and vanilla extract. Beat until smooth and creamy.


      • Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
      • Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.
      • Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
      • Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
      • Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
      • Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
      • Cool completely before cutting. Store in an airtight container in the refrigerator.
      Keyword carrot cake

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