Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moist and flavorful carrot cake bars with a cinnamon-spiced blondie base and a creamy cheesecake swirl baked in. Made from scratch with simple ingredients, baked in an 8×8 pan, yields about 9 bars.

  • Total Time: 1 hour
  • Yield: 9 bars 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F. Lightly spray an 8×8 baking pan with non-stick spray or line with parchment paper for easier cleanup and neat slices.
  2. Place butter in a microwave-safe bowl and heat for 30 seconds. If not fully melted, heat another 15 seconds, watching carefully to avoid boiling.
  3. In a medium bowl, whisk together melted butter and brown sugar until smooth and combined.
  4. Stir in the whole egg and vanilla extract until evenly combined.
  5. Add flour, cinnamon, baking powder, and salt. Stir gently until dry ingredients are fully mixed in.
  6. Fold in shredded carrots carefully. Set batter aside while making cheesecake swirl.
  7. For cheesecake swirl: In a clean bowl, beat room-temperature cream cheese and granulated sugar with a hand mixer until smooth and creamy.
  8. Add egg yolk and vanilla extract, beat just until silky. Do not overbeat.
  9. To assemble: Spoon half of carrot cake batter into prepared pan, smoothing evenly.
  10. Drop dollops of half the cheesecake swirl over carrot cake layer. Do not swirl yet.
  11. Add remaining carrot cake batter on top, spreading around cheesecake dollops.
  12. Add remaining cheesecake batter on top in dollops.
  13. Gently swirl batters together with knife or skewer; swirl more for marbled look, less for creamy pockets.
  14. Bake 35-40 minutes or until edges are golden brown and center has slight jiggle. Avoid overbaking.
  15. Let bars cool completely in pan. For best texture and clean cuts, refrigerate before slicing and store leftovers airtight in fridge.

Notes

Measure flour by spooning into cup and leveling off to keep bars light and tender., Melt butter gently and avoid boiling for ideal blondie texture., Use room temperature cream cheese for smooth cheesecake swirl without lumps., Fold in carrots and wet ingredients gently to avoid overmixing., Swirl cheesecake batter gently to desired effect., Bake until center jiggles slightly and toothpick comes out with moist crumbs, not wet batter., Refrigerate bars before slicing for clean squares due to cream cheese content., Flavor variations: add 1/2 cup chopped nuts, 1/3 cup raisins or shredded coconut, 1/3 cup well-drained crushed pineapple (may increase bake time), spices like nutmeg or ginger, or fresh orange zest., Double batch in 9×13 pan with longer baking time or bake as muffins/miniloaves with shorter baking times., Store bars in airtight container in fridge for 3-5 days; freeze tightly wrapped for up to 2 months.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 323 kcal
  • Fat: 15 g
  • Carbohydrates: 42 g
  • Protein: 3 g