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Carrot Cake Bars with Cheesecake Swirl

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These Carrot Cake Bars with Cheesecake Swirl blend moist carrot cake with a silky cream cheese swirl, perfect for potlucks and holiday dessert tables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Carrot Cake Base
  • 1/2 cup butter, melted provides richness and keeps the bars tender.
  • 1 cup light brown sugar, packed adds moisture and a hint of molasses flavor.
  • 1 large egg binds the batter and helps structure the cake.
  • 1 tablespoon vanilla extract brings warm, sweet aroma to the batter.
  • 1 cup all-purpose flour the base that gives the bars their crumb.
  • 1 teaspoon ground cinnamon adds classic carrot cake spice and warmth.
  • 1/4 teaspoon baking powder gives a small lift so the bars are not too dense.
  • 1/4 teaspoon salt balances sweetness and enhances flavor.
  • 1 cup shredded carrots, packed and squeezed lightly to remove excess moisture provides texture, moisture, and natural sweetness.
Cheesecake Swirl
  • 4 ounces cream cheese, room temperature creates the smooth cheesecake swirl layer.
  • 1/4 cup granulated sugar sweetens and stabilizes the cheesecake filling.
  • 1 large egg yolk enriches the cheesecake and improves creaminess.
  • 3/4 teaspoon vanilla extract boosts the cream cheese layer with a fragrant note.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly spray it with nonstick spray.
  2. In a medium bowl, whisk together the melted butter and light brown sugar until combined.
  3. Add the large egg and 1 tablespoon of vanilla extract, stirring until fully incorporated.
  4. Gradually add the all-purpose flour, ground cinnamon, baking powder, and salt, stirring until just combined.
  5. Gently fold in the shredded carrots.
Cheesecake Mixture
  1. In another bowl, beat the cream cheese and granulated sugar together until smooth.
  2. Add the egg yolk and 3/4 teaspoon of vanilla extract to the cream cheese mixture, beating until combined.
Assembly
  1. Spread half of the carrot batter into the prepared pan. Add spoonfuls of half the cheesecake mixture on top.
  2. Carefully dollop the remaining carrot batter over the cheesecake, then add the remaining cheesecake mixture on top.
  3. Use a knife to swirl the two batters together to create pretty marbling.
Baking
  1. Bake for 35 to 40 minutes, until golden, and a toothpick inserted in the center comes out clean.
  2. Allow to cool completely before cutting into squares.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 15g

Notes

Use room temperature cream cheese for a smooth cheesecake layer. Store cooled bars in an airtight container in the refrigerator for up to 4 days.

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