Carrot Cake Cheesecake Bars + Video
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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:
That creamy cheesecake makes EVERYTHING more delicious.
Because carrot cake pairs so naturally with light and fluffy cream cheese frosting, itโs 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.
- First, spread HALF of the cake batter evenly into a parchment lined or greased 9×13-inch pan.
- Dollop spoonfuls of the cheesecake batter over the layer of carrot cake.
- Dollop spoonfuls of the remaining carrot cake batter into the pan.
- 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
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Carrot Cake Cheesecake Bars
A simple spiced carrot cake swirled with creamy vanilla cheesecake and baked into bars.
Ingredients
Carrot Cake:
- 1 1/4 cups all-purpose flour (stir, spoon & level)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup oil (canola/vegetable)
- 1/2 cup sour cream (or yogurt or applesauce), room temperature
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded carrots (about 1/2 lb carrots)
Cheesecake:
- 2 (8oz) packages cream cheese, room temperature (16oz total)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-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.
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.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 194mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g
This data was provided and calculated by Nutritionix, and is an estimation only.
*Originally published 3/14/13. Updated 2/10/22.
25 Comments on “Carrot Cake Cheesecake Bars + Video”
Cant wait to try some of these recipes!
I made this for Easter. It was *so* good. I didn’t quite realize how much it made though and we didn’t even eat half of it yet.
Any recommendations for making a smaller batch? I’d love to make it another time, but we don’t really need so much of it!
Thanks.
Well I am glad you enjoyed it, but it totally does make a TON. I would go ahead and half the recipe and bake it in a 13×9-inch pan instead. It will probably be thicker, like a cake instead of bars because it’s still going to be quite a bit of batter. Thanks for coming back to share your experience!
These are seriously the bomb! Fabulous and creative recipe! Thank you Amber!
Thanks! I am so glad you tried them ๐
Hey Amber, I just shared your link on my Facebook wall since you were a featured link from last weekends The Weekend re-Treat!
Link Party!
Thanks for linking up ๐
Shauna @ The Best Blog Recipes
This looks out of this world delicious. Pinned. Thank you so much for sharing such a wonderful dessert.Can’t wait to try it.
We may have met by chance…but we become friends by choice.
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They look yummy! New follower on Bloglovin..your site is great!
This looks fantastic! My kids lone carrot cake so this is a must try! Thanks for sharing. I found you through the i should be mopping linky party! I am hosting a party today at http://www.frugalfitfamily.com so please stop by if you can!
This sounds decadent!! I want a piece right now ๐
These look fabulous! I found you over at Recipe Chef, and I’m glad I did. ๐
Pinning them for sure!
My husband would be the same way wanting frosting, but I could definitely go for a couple of these cheesecake bars!