These Carrot Cheesecake Bars are the best of two worlds—carrot cake and cheesecake in one amazing dessert! They start with a soft carrot cake on the bottom, and then get swirled with rich, creamy cheesecake. Every bite is full of flavor—and totally delicious.
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These Carrot Cake Cheesecake Bars take a little more time than your average cookie bar—but the results are absolutely worth it. The extra effort gives you layers of rich flavor and texture that make this dessert something special.
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Ingredients
These delicious cookie bars are made by layering two tasty batters. First, you mix up a soft and spiced carrot cake layer. Then, you make a smooth and creamy cheesecake layer and swirl it into the carrot cake batter, creating a fun marbled look and an extra burst of flavor in every bite.
Carrot cake layer ingredients
- All-purpose flour – sift flour if necessary to remove any lumps
- Brown sugar and granulated sugar
- Baking soda, salt (optional), ground cinnamon and ginger
- Applesauce – may substitute sour cream for the applesauce
- Vegetable oil
- Eggs – use large eggs and bring to room temperature before starting recipe
See recipe card for quantities.
Cheesecake layer ingredients
- Cream cheese – use full fat cream cheese and bring to room temperature before starting recipe
- Granulated sugar
- Ground cinnamon
- Eggs – use large eggs and bring to room temperature before starting recipe
See recipe card for quantities.
Carrot cheesecake bars instructions
Pan preparation instructions
Lightly coat the bottom and sides of a 13″ x 9″ pan with baking spray or softened butter. For an even easier release, skip the prep and use this silicone pan—your Carrot Cheesecake Bars will pop right out, no greasing needed.
Carrot cake layer instructions
This recipe comes together with two batters that are swirled into one delicious dessert. Start by preparing the carrot cake layer—just follow the steps below to get started.
1 – Combine flour, brown sugar, granulated sugar, baking soda, ground cinnamon, ground ginger and salt in a bowl. Whisk together until ingredients are evenly distributed.
2 – In a large bowl, whisk together vegetable oil, applesauce and eggs until well combined.
3 – Add dry ingredients to the bowl with the wet ingredients. Stir until no dry pieces remain.
4 – Add shredded carrots to mixing bowl and stir until evenly distributed. Optional – stir in any additional ingredients such as nuts, raisins, etc…. Set bowl aside for later
Cheesecake layer instructions
1 – Place room temperature cream cheese into mixing bowl. Using a hand- or stand-mixer, mix cream cheese until no lumps remain. Add granulated sugar and ground cinnamon to bowl. Mix until well combined.
2 – Add room temperature eggs to bowl. Mix until well combined, scraping sides and bottom of bowl as needed. Set bowl aside for later.
Assembly and baking instructions
1 – Pour half of the carrot cake batter into prepared baking pan. Smooth evenly into bottom of pan.
2 – Scoop dollops (approximately 2 tablespoons each) of cheesecake batter over carrot cake batter.
3 – Scoop dollops of remaining carrot cake batter into the baking pan.
4 – Smooth top. Use an offset spatula or butter knife to create swirls in the batter.
5 – Bake for 35 – 40 minutes at 350℉ (180℃). When done, bars will be well-risen and a toothpick inserted in the center will come out clean. Remove pan from oven and place on a wire rack. Allow to cool for approximately 2 hours. Cut into desired sized pieces.
Variations
These Carrot Cheesecake Bars are super easy to change up based on what you like or need. Here are a few ideas to try:
- Nuts – nuts add a bit more texture and flavor to the carrot cake cheesecake bars. They give the bars extra crunch and flavor. Just stir in 1 cup of toasted and chopped nuts at the very end when you’re making the carrot cake batter. You can use whatever you like—walnuts, macadamia nuts, almonds, or a mix.
- Gluten-free – Need to make it gluten-free? No problem! Just swap the all-purpose flour with a gluten-free 1-to-1 baking flour. It’s an easy switch! Brands like King Arthur and Bob’s Red Mill make great ones that work just like regular flour.
- Raisins – add a bit more sweetness and taste to the bars. Stir in 1 cup of raisins into the carrot cake batter after the shredded carrots are added.
Equipment
Gather the following equipment to make these Carrot Cheesecake Bars:
- Hand Whisk
- 9 inch by 13 inch Pan or 10″ x 10″ square pan
- Bowls, measuring cups and spoons
- Electric mixer hand- or stand-mixer
- Rubber spatula
- Offset spatula
Storage
To keep your carrot cake cheesecake bars fresh, store them in an airtight container in the refrigerator for up to four days. If stacking, place sheets of wax paper between the layers. When you’re ready to serve, take the bars out about an hour beforehand so they can warm up to room temperature. This helps bring out their rich flavor and soft texture.
For longer storage, wrap well and store in your freezer for up to 2 months. Defrost by placing in refrigerator for 2 hours.
More desserts featuring carrots
Love carrots in your desserts and looking for more sweet recipes? Try these:
📋 Recipe
Carrot Cheesecake Bars
These Carrot Cheesecake Bars combine two classic desserts into one irresistible treat. They start with a soft, spiced carrot cake base and have rich, creamy cheesecake swirled right in.
Equipment
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Bowls, measuring cups and spoons
-
Electric mixer hand- or stand-mixer
-
Rubber spatula
Ingredients
Carrot Layer
- 1 ¼ Cups All purpose flour sifted to remove any lumps
- ½ Cup Brown sugar
- ½ Cup Granulated sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ½ Cup Applesauce unsweetened
- ½ Cup Vegetable oil
- 2 Large Eggs room temperature
- 1 ¾ Cups Carrots shredded finely
Cream Cheese Layer
- 2 Cups Cream cheese room temperature (note: each 8 ounce package equals 1 cup)
- ⅓ Cup Granulated sugar
- ¼ teaspoon Ground cinnamon or lemon extract
- 2 Large Eggs Room temperature
Instructions
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Spray inside of 13″ x 9″ pan with baking spray or grease with softened butter. Alternatively use a flexible silicon pan (no spray or parchment needed).
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Preheat oven to 350℉ (180℃)
Carrot cake batter
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Combine flour, brown sugar, granulated sugar, baking soda, ground cinnamon, ground ginger and salt in a bowl. Whisk together until ingredients are evenly distributed.
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In a large bowl, whisk together vegetable oil, applesauce and eggs until well combined.
-
Add dry ingredients to the bowl with the wet ingredients. Stir until no dry pieces remain.
-
Add shredded carrots to mixing bowl and stir until evenly distributed.
-
Optional – stir in any additional ingredients such as nuts, raisins, etc….
-
Set bowl aside for later
Cheesecake batter
-
Place cream cheese into mixing bowl, Using a hand- or stand-mixer, mix cream cheese until no lumps remain.
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Add granulated sugar and ground cinnamon to bowl. Mix until well combined.
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Add room temperature eggs to bowl. Mix until well combined, scraping sides and bottom of bowl as needed.
Assemble and bake
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Pour half of the carrot cake batter into prepared baking pan. Smooth evenly into bottom of pan.
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Scoop dollops (approximately 2 tablespoons each) of cheesecake batter over carrot cake batter.
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Scoop dollops of remaining carrot cake batter into the baking pan.
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Smooth top. Use an offset spatula or butter knife to create swirls in the batter.
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Bake for 35 – 40 minutes. Bars will be well-risen and a toothpick inserted in the center will come out clean.
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Remove pan from oven and place on a wire rack. Allow to cool for approximately 2 hours.
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Cut into desired sized pieces.
Video
Notes
Storage – To keep your carrot cake cheesecake bars fresh, store them in an airtight container in the refrigerator for up to four days. If stacking, place sheets of wax paper between the layers. When you’re ready to serve, take the bars out about an hour beforehand so they can warm up to room temperature. This helps bring out their rich flavor and soft texture.
Nutrition
Calories: 420kcalCarbohydrates: 62gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 41mgSodium: 163mgPotassium: 98mgFiber: 2gSugar: 44gVitamin A: 160IUVitamin C: 0.01mgCalcium: 15mgIron: 2mg