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Moist and flavorful carrot cake bars with cinnamon and a creamy cheesecake swirl baked inside. Perfect for a comforting dessert or special occasions like Easter.

  • Total Time: 1 hr
  • 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 (medium shred)
  • 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 (175°C). Prepare an 8×8-inch baking pan by spraying with nonstick spray or lining with parchment paper and lightly spraying the paper.
  2. Melt 1/2 cup butter in the microwave (about 30 seconds, add 15 seconds if needed).
  3. In a medium bowl, whisk melted butter with 1 cup packed light brown sugar until smooth.
  4. Add 1 large egg and 1 tablespoon vanilla extract; stir to blend completely.
  5. Add 1 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Mix gently until no dry spots remain.
  6. Fold in 1 cup shredded carrots carefully; set batter aside.
  7. For the cheesecake swirl, beat 4 ounces room temperature cream cheese and 1/4 cup granulated sugar with a hand mixer until smooth and creamy.
  8. Mix in 1 large egg yolk and 3/4 teaspoon vanilla extract until combined.
  9. Assembly: Spread half of the carrot cake batter evenly into the prepared pan.
  10. Drop spoonfuls of half the cheesecake mixture over the carrot batter.
  11. Add the remaining carrot batter on top, spreading or dolloping around the cheesecake dollops.
  12. Finish with remaining cheesecake dollops on top of the carrot batter.
  13. Use a skewer or butter knife to gently swirl the cheesecake into the batter, creating marbled ribbons without overmixing.
  14. Bake for 35 to 40 minutes until edges are golden and center has a slight jiggle. A toothpick inserted should have a few moist crumbs but no raw batter.
  15. Cool completely in the pan on a wire rack before slicing.
  16. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Notes

Use full-fat cream cheese at room temperature for best swirl texture., Do not overmix batter after adding flour to keep bars tender., Shred carrots with medium side of grater; peeling is optional depending on skin toughness., Optional mix-ins: 1/2 cup chopped toasted walnuts or pecans; 1/3 cup raisins or currants; 1/8 teaspoon nutmeg or allspice instead of cinnamon; 1/4 cup well-drained crushed pineapple., To make mini bars or cupcakes, bake in lined muffin tins for 18 to 22 minutes, checking for doneness earlier., Bars can be frozen individually wrapped for up to 2 months; thaw in fridge before serving., Do not overbeat cream cheese swirl mixture to prevent sinking or separation.

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

Nutrition

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