Irresistible Carrot Cake Cheesecake Bars – The Best of Both Worlds
Craving the warm, spiced flavors of carrot cake but also love the creamy richness of cheesecake? Why not combine them! These Carrot Cake Cheesecake Bars bring together two classic desserts into one mouthwatering treat. The moist and spiced carrot cake pairs beautifully with the smooth, tangy cheesecake layer, creating a dessert that’s both indulgent and satisfying. Whether you’re serving these at a party or enjoying them at home, they’re sure to be a hit!
Why You’ll Love Carrot Cake Cheesecake Bars
This recipe is the perfect blend of two beloved desserts. The carrot cake layer is moist, perfectly spiced, and full of shredded carrots, while the cheesecake layer adds a rich and creamy contrast. The marbled effect not only looks beautiful but ensures you get a bit of both in every bite. These bars are easy to make and are best served chilled, which means you can make them ahead of time for special gatherings or just to have on hand for a sweet treat.
Ingredients:
For the Carrot Cake:
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (118 ml) oil (canola or vegetable)
- ½ cup (120 g) sour cream (or yogurt or applesauce), room temperature
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 ½ cups (91 g) shredded carrots (about 1/2 lb carrots)
For the Cheesecake:
- 16 oz (452 g) cream cheese, room temperature (two packages)
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Directions:
1. Preheat the Oven:
- Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or line it with parchment paper, leaving some overhang for easy lifting.
2. Make the Dry Mix for the Carrot Cake:
- Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Prepare the Wet Ingredients:
- Combine the Wet Ingredients:
In a separate bowl, whisk together the oil, sour cream, eggs, and vanilla extract. - Combine Wet and Dry:
Add the wet ingredients to the dry mixture and stir until just combined. Gently fold in the shredded carrots, being careful not to over-mix.
4. Make the Cheesecake Batter:
- Prepare the Cheesecake:
In another large bowl, use an electric hand mixer to beat together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition until fully blended.
5. Layer the Batters:
- Assemble the Bars:
Spread half of the carrot cake batter into the prepared baking dish. Spoon dollops of the cheesecake batter on top, followed by the remaining carrot cake batter. Use a knife to gently swirl the batters together to create a marbled effect. Be careful not to over-swirl to keep the layers distinct.
6. Bake the Bars:
- Bake:
Bake the bars in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
- Cool:
Allow the bars to cool completely on a wire rack. Once cooled, cover and refrigerate for at least 2 hours or overnight for the best flavor and texture. - Serve Chilled:
Serve the bars chilled, and store any leftovers covered in the refrigerator for up to 1 week.
Notes:
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Calories: Approximately 350 kcal per serving
- Servings: 12 servings
A Perfect Combination of Flavors
These Carrot Cake Cheesecake Bars bring together two iconic desserts into one harmonious treat. The spiced, moist carrot cake blends perfectly with the creamy cheesecake layer, and the beautiful swirl effect makes these bars as visually appealing as they are delicious. They’re perfect for any occasion—from holiday gatherings to weekend indulgences.
Carrot Cake Cheesecake Bars
- Total Time: 1 hour
- Yield: 12 1x
Description
These decadent Carrot Cake Cheesecake Bars combine the spiced goodness of carrot cake with creamy cheesecake for a dessert that’s irresistible. With a beautiful marbled effect and rich flavors, they are perfect for any special occasion or whenever you’re craving a sweet treat!
Ingredients
For the Carrot Cake:
1 ¼ cups (150 g) all-purpose flour
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup (118 ml) oil (canola or vegetable)
½ cup (120 g) sour cream (or yogurt or applesauce), room temperature
2 large eggs, room temperature
1 ½ tsp vanilla extract
1 ½ cups (91 g) shredded carrots (about 1/2 lb carrots)
For the Cheesecake:
16 oz (452 g) cream cheese, room temperature (two packages)
½ cup (100 g) granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or line it with parchment paper, leaving some overhang for easy lifting.
Make the Dry Mix: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Prepare the Wet Ingredients: In a separate bowl, whisk together the oil, sour cream, eggs, and vanilla extract.
Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded carrots, being careful not to over-mix.
Prepare the Cheesecake Batter: In another large bowl, use an electric hand mixer to beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, beating after each addition until fully blended.
Layer the Batters: Spread half of the carrot cake batter into the prepared baking dish. Spoon dollops of the cheesecake batter on top, followed by the remaining carrot cake batter. Use a knife to gently swirl the batters together to create a marbled effect. Don’t over-swirl.
Bake: Bake the bars in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve: Allow the bars to cool on a wire rack. Once cooled, cover and refrigerate. These bars are best served chilled. Store leftovers covered in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 350