Name: Carrot Cake Bars Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 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; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 cup shredded carrots; 4 ounces cream cheese (room temperature); 1/4 cup granulated sugar; 1 large egg yolk; 3/4 teaspoon vanilla extract

Jump to Recipe

If you’re a fan of classic carrot cake but are craving something a little more playful and portable, these Carrot Cake Bars might just be your new best friend. Imagine dense, moist, cinnamon-scented bars swirled with a ribbon of tangy cheesecake — all the comforting flavors you love, in a palm-sized treat that’s perfect for sharing. Bursting with shredded carrots and a hint of spice, these dessert bars are equally at home in a lunchbox or at a festive brunch table. Once you take that first bite, you’ll understand why Carrot Cake Bars have become such a cherished favorite in my kitchen!

Ingredients You’ll Need

Let’s talk about what goes into creating Carrot Cake Bars that are perfectly tender, flavorful, and irresistible. Each ingredient plays a starring role, so don’t skip or skimp — simple as the list may be, every item is essential for that magic combination of soft crumb, zippy spice, and creamy swirl.

Butter (1/2 cup, melted): Lends richness and moisture to the bars — melt it for easy mixing!
Light brown sugar (1 cup, packed): Adds depth and a subtle caramel note, making the bars sweet but never cloying.
Large egg (1): Binds everything together for a cohesive, chewy texture.
Vanilla extract (1 tablespoon): Don’t hold back here; vanilla heightens every other flavor in the mix.
All-purpose flour (1 cup): The foundation of your bars — measure lightly for a soft crumb.
Ground cinnamon (1 teaspoon): Brings cozy warmth and pairs beautifully with sweet carrots.
Baking powder (1/4 teaspoon): Just enough lift for a bar that’s dense and not cakey.
Salt (1/4 teaspoon): Balances sweetness and enhances every spice and flavor.
Shredded carrots (1 cup): The star of the show! Use freshly shredded for maximum color, moisture, and flavor.
Cream cheese (4 ounces, room temperature): Essential for the creamy swirl — let it soften for smooth blending.
Granulated sugar (1/4 cup): Sweetens the cheesecake layer without overwhelming the tang.
Large egg yolk (1): Adds richness and helps emulsify the cheesecake swirl.
Vanilla extract (3/4 teaspoon): For an extra hint of sweetness and depth in the cheesecake layer.

How to Make Carrot Cake Bars

Step 1: Prep Your Pan

Start by preheating your oven to 350 degrees and prepping an 8×8 baking pan with non-stick spray. For really fuss-free removal, lining the pan with parchment paper and giving it a light spray is a game-changer. You’ll thank yourself when it’s time to lift out perfect, neat bars!

Step 2: Make the Carrot Cake Batter

Melt the butter in the microwave until completely liquid, then let it cool slightly. In a medium bowl, mix the melted butter and brown sugar — this combo creates a chewy, delicious base. Next, stir in the egg and vanilla extract. Once that’s smooth, add your flour, cinnamon, baking powder, and salt, stirring until there’s no dry flour left. Finally, gently fold in those beautiful shredded carrots for a pop of color and sweetness. Set the bowl aside while you make the cheesecake layer.

Step 3: Whip Up the Cheesecake Swirl

In another bowl, beat the cream cheese and granulated sugar with a hand mixer until the mixture is impossibly smooth and creamy. Add the egg yolk and vanilla extract and beat until everything is fully incorporated — you want a luscious, spreadable swirl that won’t overtake the carrot cake flavor.

Step 4: Layer and Swirl

Spread about half of the carrot cake batter into your prepared pan, smoothing it gently with an offset spatula. Add dollops of half the cheesecake mixture on top, making sure they’re evenly distributed. No swirling yet! Follow with the rest of the carrot cake batter, then finish with the remaining cheesecake batter in more dollops. Now comes the fun part: take a knife or skewer and swirl the layers together as much or as little as you like for that gorgeous marbled effect.

Step 5: Bake to Perfection

Slide your pan into the oven and bake for 35 to 40 minutes. The edges will be golden and there should be just the tiniest jiggle in the center. Don’t overbake — you want them delectably moist! Once done, let the Carrot Cake Bars cool completely in the pan before slicing. The waiting is the hardest part, but patience will be rewarded with perfect bars.

How to Serve Carrot Cake Bars

Garnishes

Carrot Cake Bars look and taste wonderful as-is, but if you’re feeling a little extra, top cooled bars with a sprinkle of chopped toasted pecans, coconut flakes, or even a dusting of powdered sugar. For special occasions, a few thin shreds of fresh carrot on top add a pop of color and hint at the deliciousness inside.

Side Dishes

Serve these Carrot Cake Bars with a big mug of coffee or a cold glass of milk for the ultimate snack experience. If you’re hosting brunch, try pairing them with fresh fruit or a tangy citrus salad to cut through the richness and round out the spread.

Creative Ways to Present

Cut bars into neat squares for classic servings, or slice them into playful triangles for a party platter. You can even use small cookie cutters to make festive shapes. For a sweet gift, stack the bars and tie them up with parchment and twine — they’re as charming to give as they are to eat!

Make Ahead and Storage

Storing Leftovers

After your Carrot Cake Bars have cooled completely, store them in an airtight container in the refrigerator to keep them moist and fresh. They’ll hold up beautifully for three to four days — perfect for sneaking a bar as a midweek treat!

Freezing

Want to make a batch ahead of time? These bars freeze wonderfully. Arrange fully cooled, unsliced bars on a baking sheet to pre-freeze, then transfer to a freezer bag with parchment between layers. Thaw in the refrigerator overnight before serving to maintain their lovely texture.

Reheating

If you prefer your Carrot Cake Bars slightly warm, microwave a slice for about 10 to 15 seconds. This softens the crumb and brings the flavors to life, just like fresh-baked. Don’t overdo it, or the cheesecake swirl may become too soft!

FAQs

Can I add nuts or raisins to the Carrot Cake Bars?

Absolutely! Chopped walnuts, pecans, or even a handful of golden raisins are delicious additions. Just fold them in along with the shredded carrots for extra crunch or bursts of sweetness.

Do I have to use cream cheese in the swirl?

Cream cheese is classic for that cheesecake flavor, but mascarpone would work in a pinch for a milder taste. If you skip the swirl entirely, the bars will have a more traditional blondie texture.

Can I double the recipe for a larger crowd?

Yes! Double all the ingredients and bake in a 9×13-inch pan. Start checking for doneness around 38-40 minutes but expect to add a few extra minutes as needed for the larger pan size.

How do I get clean cuts when slicing the bars?

For the neatest slices, use a sharp knife and wipe it clean between cuts. Chilling the bars first makes them even easier to slice beautifully.

Are Carrot Cake Bars gluten-free?

This recipe uses all-purpose flour, but you can swap in your favorite cup-for-cup gluten-free blend. Just check that all your other ingredients are gluten-free and keep an eye on the bake time!

Final Thoughts

If you’re looking for a treat that’s simple to make but seriously impressive, I can’t recommend these Carrot Cake Bars enough. Each bite is a little celebration — spicy, sweet, and just creamy enough to keep you coming back for more. Give them a try, and I promise, you’ll find yourself reaching for this recipe any time you need a sweet pick-me-up or a shareable dessert with friends!

Carrot Cake Bars Recipe

★★★★★

5.2 from 13 reviews

Author: lilan
Total Time: 1 hour
Yield: 9 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these delicious Carrot Cake Bars that combine the flavors of moist carrot cake with a creamy cheesecake swirl. Perfect for dessert or a sweet treat!

Instructions

Preheat oven: Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray or line with parchment paper.
Prepare Carrot Cake Batter: Melt butter, mix with brown sugar, add egg and vanilla. Stir in flour, cinnamon, baking powder, and salt. Fold in shredded carrots.
Prepare Cheesecake Swirl: Beat cream cheese and sugar until smooth. Add egg yolk and vanilla, beat until creamy.
Assemble: Layer half of carrot cake batter, then half of cheesecake batter. Repeat with remaining batters. Swirl together.
Bake: Bake for 35-40 minutes until edges are golden. Cool before cutting and refrigerate leftovers.

Notes

You can add chopped nuts or raisins to the carrot cake batter for extra texture.
Make sure the cream cheese is at room temperature for a smooth cheesecake swirl.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American