Description
These homemade carrot cake bars are dense like blondies, warmly spiced, and swirled with a rich cheesecake layer—perfect for spring, Easter, or anytime you’re craving a cozy, crowd-pleasing dessert.
Ingredients
Carrot Cake Batter:
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1/2 cup unsalted butter, melted
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1 cup light brown sugar
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1 large egg
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1 tsp vanilla extract
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1 cup all-purpose flour
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1 tsp baking powder
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1 tsp ground cinnamon
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1/4 tsp salt
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1 cup finely shredded carrots
Cheesecake Swirl:
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4 oz full-fat cream cheese, softened
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3 tbsp granulated sugar
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1 egg yolk
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1/2 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and line or grease an 8×8-inch pan.
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Mix melted butter and brown sugar. Stir in egg and vanilla.
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Combine dry ingredients and add to the wet mixture. Fold in shredded carrots.
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Mix all cheesecake swirl ingredients until smooth.
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Layer half the batter, add half the cheesecake, then repeat and swirl gently.
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Bake 35–40 minutes. Cool completely before slicing.
Notes
- Chill before slicing for clean bars.
- Store in the fridge due to cream cheese.
- Freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American