Carrot Cake Bars

These Carrot Cake Bars are so good, y’all!! The base is a variation of my famous carrot cake, and then I take and add a cream cheese topping and make it a little extra with a swirl for a lick-the-pan dessert! Seriously, if you’ve been craving carrot cake but haven’t been feeling the whole “cake” thing, these carrot cake bars are where it’s at!

Carrot cake is a true classic.  While I don’t eat it that often, I knew I wanted a simple recipe that’s packed with unexpected flavor. Y’all, this easy dessert delivers all the flavor of the classic cake but skips the overly sweet frosting for the delicate tang of cheesecake swirled onto the top. It’s a true winner and suitable for all types of events, from casual to elegant.

The Heart & Soul Of Carrot Cake Bars

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: A sweet spice cake with tender pieces of carrot, crunchy walnuts, and the subtle zing of cream cheese swirled through the top.
Skill Level: Beginner-Intermediate

Sweet Spots

• Variation on a Popular Dessert: Everyone loves carrot cake, but it can be messy to make when it’s in layer form and topped with yummy yet gooey cream cheese frosting! This recipe simplifies things by delivering all the carrot cake flavor but in an easy-to-eat and transport bar.
• Holidays or All-Occasions: This dessert is a fun variation of the quintessential Easter dessert.
• No Icing Needed: The cheesecake swirl on top and bakes the right amount of cream cheese flavor into the bars.
• Perfect for Serving a Crowd. A simple dessert that mixes in minutes and bakes in a rectangular pan for an easy dessert you can carry on the go or for serving a large group.
• Flavor and Texture: Each bite is infused with a blend of warming spices and sweet carrots along with the sweet cream cheese swirl. It’s sweet with just the right amount of tang, and the texture is tender and moist.

Ingredients

• Carrots: The combination of pureed carrots and shredded carrots gives these carrot cake bars their moistness with the added texture from the shredded carrots.
• Sugar: Tenderizes and enhances the natural sweetness of the carrots.
• Oil & Eggs: Vegetable and lightly beaten large eggs bind everything together and add moisture to the bars to keep them from drying out.
• Vanilla: A splash of vanilla extract for that aromatic charm.
• Flour & Rising Agents: All-purpose flour with baking powder and a touch of baking soda gives these bars the perfect amount of lift along with a pinch of salt to bring all the flavors together.
• Spice Medley: Ground cinnamon, cloves, and freshly ground nutmeg for the spice serenade.
• Walnuts: My favorite nut to use when making carrot cake and these desserts but pecans are a close second fave!
• Cream Cheese Swirl: Room-temperature cream cheese, a bit of sugar, an egg, and vanilla extract are mixed together to top these cheesecake carrot bars.

How to Make Carrot Cake Bars

Step 1: Mix the Bars

1. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a bowl.
2. Stir together with a whisk.

3. Add the pureed carrots, sugar, yogurt, oil, eggs, and vanilla to a mixing bowl and whisk together.
4. Add the dry ingredients to the wet ingredients and mix them together.
5. Add the shredded carrots and walnuts to the bowl.
6. Whisk one last time just to mix in the carrots and walnuts.

Step 2: Mix the Cream Cheese Layer

1. Combine the cream cheese, sugar, egg, and vanilla in a bowl.
2. Mix them together with a hand mixer or whisk until smooth.

Step 3: Assemble the Bars

1. Pour ¾ of the carrot bar batter into a prepared 13×9 baking pan.
2. Spread a thin cream cheese layer on top of the carrot batter until no batter is showing through using an offset spatula.
3. Spoon the remaining carrot batter into dollops randomly over the cream cheese layer.
4. Swirl the two layers together with a butter knife creating a pretty swirl pattern.
5. Bake in a preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes.
6. Remove the carrot cake bars from the oven and allow them to cool for 20 minutes in the pan.

Tips for Making the Best Carrot Cake Bars

• Creating the Swirls. Gently pull a butter knife, skewer, or toothpick through the carrot batter splotches on the top to create a pattern. Insert the knife only slightly into the top layer of the batter.
• Don’t Over-Bake. Baking for too long is a sure-fire way to end up with dry dessert bars. Check it a bit ahead and remove it from the oven as soon as a toothpick inserted in the center comes out clean.
• Cool Before Cutting. The dessert, especially the cream cheese swirl, will set up as the dessert cools.
• Cutting the Bars. Use a sharp knife dipped in hot water and dried to make clean, precise cuts.

Popular Substitutions & Additions

• Raisins or Dried Fruit: If you like raisins in your carrot cake, you can stir about a one-third cup along with the nuts and shredded carrots right at the end.
• Coconut: Unsweetened shredded coconut works great added to these carrot cake bars. Add it at the same time you add the carrots and nuts.
• Gluten-Free: If you’re looking to make a gluten-free version of this recipe you can swap out the regular flour for your favorite cup-to-cup gluten-free flour blend that contains xanthan gum and other ingredients that help the flour perform more similarly to regular flour.
• Using Brown Sugar: You can swap out the regular sugar in the carrot cake portion of the recipe and use brown sugar instead but it will make this portion of the bar darker in color. I would recommend using white sugar for the cheesecake swirl as the brown sugar will make it darker the swirl will be less striking.
• Spices: Swap the spices for 2 1/2 teaspoons of pumpkin pie spice or apple pie spice instead.

What to Serve with Carrot Cake Cream Cheese Bars

• Serve Up Slightly Warm. Not hot, but warm along with a scoop of vanilla ice cream or freshly made whipped cream for extra decadence.
• Add Some Caramel Sauce. Caramel works so amazingly with the warm fall spices. Add a generous drizzle of my homemade caramel sauce over the top.
• Other Dessert Favorites. Enjoy these carrot cake bars along with other unique spins on classic desserts like Caramel Apple Bars and Cosmic Brownies.

How to Store Carrot Cake Bars

To keep your Carrot Cake Bars fresh and delicious, you need to take care to store them properly. Store them in the baking covered tightly with plastic wrap. You can also transfer them to an airtight container to store. They may stick together, so either place a piece of parchment in between layers or store them in a single layer.

Enjoy them cold straight from the fridge, or you can allow them to sit on the counter to warm up slightly before serving. If you want to enjoy it slightly warm, you can also microwave it for just a few seconds.

How long will carrot cake bars last in the fridge?

These bars stay scrumptious for up to a week when properly stored.

Can I freeze carrot cake cheesecake bars?

Yes, you can! If you want to savor these carrot cake cheesecake bars longer, freeze the bars in an airtight container with parchment between layers for up to three months.

Frequently Asked Questions

Carrot cake bars are the perfect answer to your carrot cake craving, but with less work! Each bite brings the warmth of cinnamon, cloves, and nutmeg along with the gentle tanginess of creamy cheese. The ease of these carrot cake cheesecake bars makes this dessert the perfect Spring dessert for all your entertaining needs.

Favorite Carrot Recipes to Try

• Carrot Cake Cupcakes
• Best Carrot Cake
• Easy Carrot Cake
• Carrot Ginger Soup
• Honey Glazed Carrots

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Carrot Cake Bars

These carrot cake bars are perfectly moist, gently spiced, and swirled with cream cheese making them an easy dessert for Spring entertaining.

5 from 2 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 24 servings

Ingredients

For the Carrot Cake Bars

• ▢ 12 ounces pureed carrots*
• ▢ 1 ¾ cup granulated sugar
• ▢ ½ cup vegetable oil
• ▢ 4 large eggs beaten
• ▢ 1 tablespoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 2 teaspoons ground cinnamon
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon freshly ground nutmeg
• ▢ ¾ cup shredded carrots
• ▢ ½ cup chopped walnuts optional

For the Cream Cheese Layer

• ▢ 8 ounces cream cheese room temperature
• ▢ ¼ cup plus 2 tablespoons granulated sugar
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract

Instructions

For Bars

• Preheat oven to 375F. Set rack to middle position. Prepare 13×9 pan with nonstick baking spray.
• In a large bowl, add pureed carrots, sugar, oil, eggs, and vanilla. Whisk together until evenly mixed.
• In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Stir the dry ingredients into the wet ingredients and add shredded carrots and walnuts, if using.

For Cream Cheese Layer

• In a medium bowl, mix together cream cheese and sugar with hand mixer or whisk.
• Add in egg and vanilla and mix until smooth.

Assemble

• Pour ¾ of carrot bar batter into prepared 13×9 baking pan.
• Using offset spatula, spread thin cream cheese layer on top of carrot batter until no batter is showing through. Spoon remaining carrot batter into dollops randomly over cream cheese layer.
• Swirl with butter knife the two layers together, creating a pretty swirl pattern.
• Bake until toothpick inserted into center comes out clean, about 35-40 minutes.
• Remove from oven and allow to cool for 20 minutes in pan. Serve warm or room temperature.

Video

Notes

• Creating the Swirls. Gently pull a butter knife, skewer, or toothpick through the carrot batter splotches on the top to create a pattern. Only insert the knife only slightly into the top of layer of the batter.
• Don’t Over-Bake. Baking for too long is a sure-fire way to end up with dry dessert bars. Check it a bit ahead and remove it from the oven as soon as toothpick inserted in the center comes out clean.
• Cool Before Cutting. The dessert, especially the cream cheese swirl, will setup as the dessert cools.
• Cutting the Bars. Use a sharp knife dipped in hot water and dried to make clean, precise cuts.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 201mg | Potassium: 109mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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