Carrot Cake Cheesecake Bars + Video

Carrot Cake Cheesecake Bars combine a simple spiced carrot cake with a creamy vanilla cheesecake. The two batters are swirled together to make the most delicious and beautiful marbled carrot cake blondies.

Two-in-One Desserts

I’m a huge fan of two-in-one desserts, aka dessert mashups, or dessert duos as I like to call them. Combining two delicious desserts into one makes for some very tasty combinations.

I’ve noticed ALMOST ALL of my combination desserts have some sort of cheesecake in them. Here’s a few:

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• Dutch Apple Pie Cheesecake
• Peaches and Cream Cobbler
• Cream Cheese Blueberry Pie

That creamy cheesecake makes EVERYTHING more delicious.

Because carrot cake pairs so naturally with light and fluffy cream cheese frosting, it’s a no brainer to swap the frosting with cheesecake batter and combine the two desserts. 

Swirls of Flavor

Instead of layering the cheesecake into the dessert, it is swirled together with the cake batter in these carrot cake cream cheese bars.

You’re still getting the flavor of both carrot cake and cheesecake in each bite, and that marbled look is incredibly aesthetically appealing. In other words, “fancy and delicious looking.”

These soft and luscious dessert bars are sort of like carrot cake brownies, or rather carrot cake blondies, since they aren’t as dark with the cream cheese filling.

You can even consider these a sheet cake or tray bake. Whatever you call them, they are a must-make!

Super moist carrot cake combined with creamy cheesecake. What more could you want?!

Carrot Cake Cheesecake Bars

For these carrot cake cheesecake bars you will make a simple spiced carrot cake batter (without fillers like fruit or nuts) and then a quick cheesecake batter.

The two batters are dropped by spoonfuls into a pan and swirled together with a knife.

Much easier than making and frosting a layer cake, and far less temperamental than a traditional cheesecake.

Dry Ingredients for the Carrot Cake

To make the carrot cake batter, first combine the dry ingredients in a bowl.

You will need:

• All-Purpose Flour
• Granulated Sugar
• Light Brown Sugar
• Baking Soda
• Baking Powder
• Salt
• Cinnamon
• Nutmeg
• Cloves

Whisk all of the dry ingredients together. Set aside.

Wet Ingredients for the Carrot Cake

Next, in a separate bowl you will combine the wet ingredients.

• Oil (Canola/Vegetable)
• Sour Cream
• Eggs
• Vanilla Extract

Whisk the wet ingredients together until combined.

Make the Carrot Cake Batter

• Add the wet ingredients to the dry ingredients and mix until almost combined.
• Then fold in the shredded carrots. Do not over-mix. Set the carrot cake batter aside.

Make the Cheesecake Batter

Next you will make the cheesecake batter. You will need:

• Cream Cheese
• Granulated Sugar
• Eggs
• Vanilla Extract

• In a large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer.
• Add the eggs one at a time and blend until smooth. Set aside.

How to Make Swirled Carrot Cake Cheesecake Bars

Once both batters are made it’s time to swirl them together.

1. First, spread HALF of the cake batter evenly into a parchment lined or greased 9×13-inch pan.
2. Dollop spoonfuls of the cheesecake batter over the layer of carrot cake.
3. Dollop spoonfuls of the remaining carrot cake batter into the pan.
4. Use a knife to swirl the two batters together. Don’t over-do it. Less is more when it comes to marbling.

Baking and Cooling

Bake the carrot cake cheesecake bars at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Place pan on a wire rack and allow the carrot cake cream cheese bars to cool to room temperature, then cover and refrigerate the pan.

Serve at room temperature or chilled. Store leftovers covered in the refrigerator up to 1 week.

Great Make-Ahead Dessert

These carrot cake cheesecake bars are best after cooling completely and then chilling in the fridge.

The flavors of the carrot cake and cheesecake get better with time. They marry beautifully together, especially after being chilled, so that makes it a great make-ahead dessert.

These bars are perfect for an Easter dessert or any potluck. Carrot cake just shouts, “Spring!” to me and I cannot wait for Spring to get here.

More Carrot Cake Recipes

• Carrot Cupcakes
• Carrot Cake Roll
• Easy Carrot Cake Recipe
• Coconut Carrot Cake
• Carrot Cake Whoopie Pies
• Carrot Cake Pancakes

4.32 from 67 ratings

Carrot Cake Cheesecake Bars

Created by Amber Brady

Prep: 25 minutes mins

Cook: 35 minutes mins

Total: 1 hour hr

A simple spiced carrot cake swirled with creamy vanilla cheesecake and baked into bars.

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YieldsYields15 -20 Bars

Ingredients

Carrot Cake:

• ▢ 1 ¼ cups (150 g) all-purpose flour, (stir, spoon & level)
• ▢ ½ cup (100 g) granulated sugar
• ▢ ½ cup (100 g) light brown sugar, packed
• ▢ ¾ tsp baking soda
• ▢ ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ ¼ tsp ground nutmeg
• ▢ ¼ tsp ground cloves
• ▢ ½ cup (118 ml) oil, (canola/vegetable)
• ▢ ½ cup (120 g) sour cream, (or yogurt or applesauce) room temperature
• ▢ 2 large eggs, room temperature
• ▢ 1 ½ tsp vanilla extract
• ▢ 1 ½ cups (91 g) shredded carrots, (about 1/2 lb carrots)

Cheesecake:

• ▢ 16 oz (452 g) cream cheese, room temperature (two packages)
• ▢ ½ cup (100 g) granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 2 large eggs, room temperature

Equipment

• 9×13-inch Pan
• 4-Quart Glass Mixing Bowl
• Silicone Whisks
• Food Processor

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray or line with parchment paper leaving a couple inches of overhang for easy lifting.
• In a large bowl whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a separate bowl, whisk together the oil, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until almost combined.
• Fold shredded carrots into the cake batter. Do not over-mix. Set aside.
• In a large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer. Add the eggs one at a time and blend until smooth. Set aside.
• Spread HALF of the carrot cake batter into the prepared pan. Spoon dollops of cheesecake batter on top. Then spoon dollops of the remaining carrot cake batter into the pan. Swirl with a knife to create a marbled look. Don’t over-do it. Less is more when it comes to marbling.
• Bake at 350˚F for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow cake to cool on a wire rack, then cover and refrigerate. Store leftovers covered in the refrigerator up to 1 week. Best served chilled.

Video

Notes

FYI: If you don't peel your carrots, your cake might have green specks after it is baked. At least that was a consistent problem we had in a bakery I used to work in. It's still fine to eat, but just leave the tough skin off if you don't want it to look green.

Nutrition Info.

Nutrition

Serving: 1 bar | Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 194mg | Fiber: 1g | Sugar: 20g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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*Originally published 3/14/13. Updated 2/10/22.