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Delicious carrot cake bar with cheesecake swirl topped with grated carrots and cinnamon on a wooden table.
Alyssa

Carrot Cake Bars

These carrot cake bars are so moist and delicious with a sprinkle of cinnamon and a cheesecake swirl. A perfect dessert for Easter.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 323
Ingredients Method Notes

Ingredients
  

  • 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
  • 4 ounces cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350 degrees F. Spray an 8x8 baking pan with non-stick spray and set aside.
  2. In a medium bowl, mix melted butter and light brown sugar.
  3. Stir in the egg and vanilla extract.
  4. Add flour, cinnamon, baking powder, and salt. Stir until combined.
  5. Fold in shredded carrots.
  6. In another bowl, beat cream cheese and granulated sugar until smooth. Add egg yolk and vanilla extract.
  7. Layer carrot cake batter and cheesecake batter in the pan, swirling them together.
  8. Bake for about 35-40 minutes. Cool before cutting.

Notes

Store bars in an airtight container in the refrigerator.