When I first made these carrot cake bars, I realized how easy and rewarding baking can be! They came out so soft and delicious with the perfect hint of cinnamon. I loved how the cream cheese swirl added a tangy, rich layer to the spiced carrot base. These bars remind me of other creamy treats, like Pecan Pie Cheesecake Bars, perfect to share at parties or enjoy with friends over coffee. Trust me, once you make them, they’ll become a favorite in your kitchen too!
Ingredients
- Butter, ½ cup
- Light brown sugar, ¾ cup
- Eggs, 2
- Vanilla extract, 1 tsp
- All-purpose flour, 1 cup
- Ground cinnamon, 1 tsp
- Baking powder, ½ tsp
- Salt, ¼ tsp
- Shredded carrots, 1 cup
- Cream cheese, 4 oz (softened)
- Granulated sugar, ¼ cup
Note: Makes approximately 9 servings.
Variations
Switch things up with these creative twists!
- Gluten-Free: Use a gluten-free all-purpose flour mix for the same great taste.
- Add-ins: Try incorporating raisins, chopped walnuts, or crushed pineapple for extra flavor and texture.
- Healthier Option: Use coconut sugar and replace half the butter with unsweetened applesauce.
- Vegan Version: Use flax eggs and a vegan cream cheese alternative.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Equipment You Need
- Mixing bowls: For mixing wet and dry ingredients separately.
- Hand mixer: To whip up a smooth cream cheese swirl.
- Box grater: To freshly shred the carrots.
- 8×8 baking pan: To bake the bars perfectly.
- Parchment paper: For easy removal and clean slicing.
How to Make Carrot Cake Bars?
These carrot cake bars are a breeze to whip up, and the results are incredibly satisfying. The chewy, spiced base paired with a tangy cream cheese swirl makes it hard to stop at just one!
Step 1: Prep Your Pan
Start by preheating your oven to 350°F (175°C). Grease an 8×8 baking pan, then line it with parchment paper. This step makes removing the bars easy after baking.
Step 2: Make the Cake Batter
Melt the butter in a bowl and whisk it with the brown sugar until smooth. Stir in the eggs and vanilla extract. Then, add the flour, cinnamon, baking powder, and salt to form a thick batter. Finally, fold in the shredded carrots. Make sure the carrots are evenly distributed for flavor in every bite.
Step 3: Create the Cheesecake Mixture
Using a hand mixer, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth. The mixture should be creamy, lump-free, and easy to swirl later.
Step 4: Layer the Batter and Cheesecake
Spread half of the carrot cake batter evenly into your prepared baking pan. Drop spoonfuls of the cream cheese mixture over this layer. Follow by dolloping the remaining cake batter, then the rest of the cream cheese mixture.
Step 5: Swirl the Layers
Using a skewer or knife, swirl the cheesecake mixture through the batter to create beautiful marble patterns. Be gentle to keep the layers distinct for a lovely visual result.
Step 6: Bake and Cool
Bake the bars for 35-40 minutes, or until the edges are golden brown and the center is only slightly jiggly. Remove from the oven and cool completely in the pan before slicing.
Why You’ll Love This Recipe?
This recipe is sure to win you over! Here’s why:
- Moist and spiced to perfection with a tangy cheesecake swirl.
- Quick and simple enough for beginners.
- Customizable with mix-ins and healthier swaps.
- Makes for a portable, crowd-pleasing dessert.
- Stores beautifully for make-ahead convenience.
How to Serve Carrot Cake Bars?
Elevate your carrot cake bars with these serving ideas!
- Top with a dollop of whipped cream for added richness.
- Dust with powdered sugar for a sweet, elegant finish.
- Pair with a cup of hot coffee or enjoy alongside Chewy Peanut Butter Brownies to satisfy those chocolate and spice cravings all at once.
Nutritional Information
Each bar (approx. 9 bars per recipe) offers a balance of flavors and nutrients.
- Calories: 323
- Protein: 3g
- Carbohydrates: 42g
- Fat: 15g
Make Ahead and Storage
These bars are great for preparing ahead of time and taste even better the next day.
Store them in the fridge in an airtight container where they’ll stay fresh for 3-5 days. You can enjoy them chilled or bring them to room temperature before serving.
If you need to freeze them, wrap individual slices in plastic wrap and place them in a sealed container. Thaw them in the fridge overnight for the best flavor and texture.
Tips for Making the Recipe
From my experience, here are some tips to make these bars even better!
- Use freshly shredded carrots for the best flavor and moist texture. Pre-shredded ones are often dry.
- Don’t skip the parchment paper; it makes cutting and removing the bars so much easier.
- For bolder swirls, double the cream cheese mixture.
- Refrigerate the cooled bars before slicing to get clean, sharp edges.
- If you’re a fan of balanced textures, you might also love bringing a nutty crunch to your desserts like in Boston Cream Doughnuts with their smooth, creamy filling paired with fluffy dough.
Enjoy baking these carrot cake bars, and don’t be surprised when they disappear quickly! Happy baking! 🥕
Carrot cake bars recipe
Ingredients
- Butter ½ cup
- Light brown sugar ¾ cup
- Eggs 2
- Vanilla extract 1 tsp
- All-purpose flour 1 cup
- Ground cinnamon 1 tsp
- Baking powder ½ tsp
- Salt ¼ tsp
- Shredded carrots 1 cup
- Cream cheese 4 oz (softened)
- Granulated sugar ¼ cup
Instructions
- Start by preheating your oven to 350°F (175°C). Grease an 8×8 baking pan, then line it with parchment paper. This step makes removing the bars easy after baking.
- Melt the butter in a bowl and whisk it with the brown sugar until smooth. Stir in the eggs and vanilla extract. Then, add the flour, cinnamon, baking powder, and salt to form a thick batter. Finally, fold in the shredded carrots. Make sure the carrots are evenly distributed for flavor in every bite.
- Using a hand mixer, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth. The mixture should be creamy, lump-free, and easy to swirl later.
- Spread half of the carrot cake batter evenly into your prepared baking pan. Drop spoonfuls of the cream cheese mixture over this layer. Follow by dolloping the remaining cake batter, then the rest of the cream cheese mixture.
- Using a skewer or knife, swirl the cheesecake mixture through the batter to create beautiful marble patterns. Be gentle to keep the layers distinct for a lovely visual result.
- Bake the bars for 35-40 minutes, or until the edges are golden brown and the center is only slightly jiggly. Remove from the oven and cool completely in the pan before slicing.
Notes
- Use freshly shredded carrots for the best flavor and moist texture. Pre-shredded ones are often dry.
- Don’t skip the parchment paper; it makes cutting and removing the bars so much easier.
- For bolder swirls, double the cream cheese mixture.
- Refrigerate the cooled bars before slicing to get clean, sharp edges.
