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Three mango carrot cake swirl bars sitting on a square, white plate on top of a colorful cloth.
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Mango Carrot Cake Swirl Bars

It’s almost Easter, and there is nothing more quintessential to serve for Easter dinner than carrot cake (well lamb is in the running too I suppose) which is why I wanted to spice things up with these mango carrot cake swirl bars.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 281kcal


  • 12 ounces pureed carrots
  • 1 3/4 cup granulated sugar
  • 1/2 cup mango Chobani greek yogurt
  • 1/2 cup vegetable or canola oil
  • 4 large eggs lightly beaten
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 8 ounces 1/3 fat free cream cheese at room temperature
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons mango puree


  • Preheat oven to 375 degrees.
  • For the bars, In one large bowl, add pureed carrots, granulated sugar, greek yogurt, oil, beaten eggs, and vanilla extract.
  • In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  • Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
  • For the swirl cream cheese topping, In a medium sized bowl, blend cream cheese and granulated sugar with a hand mixer until nice and smooth.
  • Add in one egg, vanilla extract and mango puree and mix until well incorporated.
  • To prepare the bars , Pour 3/4 of carrotbatter into a greased 9 x 13 baking pan.
  • Next spread the cream cheese topping on top of the carrot batter until no carrot batter is showing. Spoon remaining carrot batter in random areas over the cream cheese topping.
  • Take a butter knife and swirl the top of the batters to create a pretty swirl pattern.
  • Bake the bars for 35-40 minutes or until a toothpick comes out clean.
  • Allow to cool for 20 minutes then serve.



Calories: 281kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 269mg | Potassium: 205mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3745IU | Vitamin C: 2.2mg | Calcium: 70mg | Iron: 1.2mg