carrot cake bars

Carrot Cake Bars

butter (melted)

brown sugar (packed)

vanilla extract

all-purpose flour

cinnamon

baking powder

salt

carrots

cream cheese (room temperature)

sugar

Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.

In a medium bowl, add the melted butter and brown sugar. Mix to combine.

Stir in the egg and vanilla extract.

Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.

Fold in the shredded carrots. Set aside.

In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.

Add in the egg yolk and vanilla extract. Beat until smooth and creamy.

Cheesecake Swirl

Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.

Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.

Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.

Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.

Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.

Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.

Cool completely before cutting. Store in an airtight container in the refrigerator.

Assemble

These cream cheese carrot cake bars&nbsp;have a rich cream cheese swirl, making this carrot cake dessert recipe an indulgent treat for Easter or spring parties!

Cream Cheese Carrot Cake Bars

unsalted butter ((melted))

brown sugar

tbsp vanilla extract

all purpose flour

cream cheese – room temperature

Preheat oven to 350 degrees.

Prepare an 8x8 baking pan with non stick spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut.

Melt the butter in a microwave safe dish.

&nbsp;In a medium sized bowl, add the melted butter and brown sugar and mix to combine.&nbsp;

Stir in the egg and vanilla.&nbsp;

Add in the flour, cinnamon, baking powder and salt and stir again until completely combined.&nbsp;

Prepare the carrot cake batter:

In a medium sized bowl, add in the cream cheese, sugar, egg yolk and vanilla. Mix until smooth and creamy.

Prepare the cheesecake swirl:

Pour about half of the carrot cake batter into the pan and spread it out with a spatula.

Then take half of the cheesecake batter and drop spoonful’s over the carrot cake batter. Don’t swirl yet. Drop the remaining carrot cake batter by spoonfuls around the cheesecake batter and then finish with drops of the remaining cheesecake batter. Then, take a knife and swirl around until the two are swirled together.

Bake for about 35-40 minutes, the edges will be golden brown and there will be very little jiggle to the center.

&nbsp;Cool completely before cutting. Store airtight in the refrigerator. They are delicious from the fridge!

Layering the bars:

https://content.jwplatform.com/videos/fkodaALT.mp4

These cream cheese carrot cake bars have a rich cream cheese swirl, making this carrot cake dessert recipe an indulgent treat for Easter or spring parties!

CREAM CHEESE CARROT CAKE BARS

These carrot cake cheesecake bars take all your favorite flavors of moist, flavorful cheesecake and swirl it up with thick ribbons of creamy, dreamy, tangy cheesecake.

Carrot Cake Cheesecake Bars

butter, melted

egg egg

orange zest (optional)

cream cheese, room temperature

egg, room temperature

Preheat the oven to 350°F and line a 9 x 9 square pan with parchment paper on all sides. Combine the brown sugar and butter together in a mixing bowl. Whisk to combine. Add the vanilla extract, eggs and carrots and mix.

Add the flour, cinnamon, baking powder, salt, and orange zest and mix until only just combined and no streaks of flour remain. Do not overmix!

Pour the carrot cake batter into your prepared pan and set aside while you make the cheesecake layer.

Combine the softened cream cheese, egg, granulated sugar and vanilla together in a mixing bowl and beat together (if using a stand mixer, use the paddle attachment) until creamy and homogenous. Don&#8217;t over mix as this will beat too much air into your batter.

Drop dollops of the cheesecake batter on top of the carrot cake batter and use a butter knife to make big swirls. Bake the bars at 350°F for 30 minutes or until a knife inserted into the middle comes out mostly clean.

Allow the bars to cool completely to set up before slicing into squares and enjoying!

Hi! It says to add vanilla extract to the carrot mixture but there's no vanilla listed in the cake mixture ingredients. Wondering how much this should be, thanks!

Moist, easy to stir together, and loaded with the classic flavors you expect from carrot cake, these Carrot Cake Bars are a perfect treat to share.

Favorite Carrot Cake Bars

applesauce

unsalted butter ((melted and slightly cooled

eggs ((lightly beaten))

baking soda

golden raisins

recipe Cream Cheese Frosting

Preheat the oven to 375 degrees F. Coat an 8x8-inch baking pan (metal is best) with nonstick spray. (I also line with parchment paper so it&#39;s easy to lift out and slice without scratching the pan. That is optional.)

In a large bowl, stir together the carrots, applesauce, eggs, butter, and vanilla.

Add the flour, brown sugar, cinnamon baking powder, baking soda, and salt.

Gently stir the carrot mixture into the flour mixture. Stir in the raisins.

Pour batter into the prepared pan, smoothing out the top.

Bake for 22-24 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.

Let cool and top with Cream Cheese Frosting, if desired.

Keto carrot cake bars are an easy sugar free treat for carrot cake lovers. With a delicious swirl of cream cheese, they will disappear before your eyes!

Keto Carrot Cake Bars

cream cheese (softened)

Swerve

whipping cream

tsp vanilla extract

Swerve Brown

egg (room temperature)

almond flour

tsp baking powder

tsp ginger

cloves

tsp salt

carrot

pecans

Preheat the oven to 325F and grease a 9x9 inch metal baking pan well.

In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Add the cream and vanilla and beat until well combined.

In another large bowl, whisk together the butter and sweetener, breaking up any clumps. Stir in the egg and vanilla. Add the almond flour, baking powder, cinnamon, ginger, cloves, and salt. Stir in the shredded carrot until well combined.

Spread about two thirds of the carrot cake mixture in the bottom of the prepared pan, then spread on the cream cheese mixture. Dollop the remaining cake mixture overtop and swirl lightly with a knife.

Bake 35 to 45 minutes, until the edges are set but the center still jiggles slightly. Remove and let cool, then chill at least 1 to 2 hours to firm up.

Oh my Stars this is addictive! This recipe for Carrot Cake Bars is a requested Favorite by even my non-Keto friends. Wow! If you Love Carrot Cake, do try this recipe, I promise you won't be sorry!
PS- These freeze nicely in individual bags and easily defrost on the counter in a short time for dessert throughout the week. :)

I haven't had carrot cake in so long, and this recipe brought back the flavors that i loved and remembered. Thank you for the great recipe, i'll make it again and again!

These were absolutely awesome! Never did I think so much flavor could be wrapped up in a small bar. Try them, you will be glad you did.

Wow! This is so good! I was looking for a dessert that tasted like carrot cake and cheesecake and this is it! Thank you for a fantastic recipe.

I had been craving carrot cake when I came upon this recipe so I was inspired to try it right away. I will be honest I had low expectations and was not only blown away by the results but also that after a week of eating carrot cake every day, I actually lost weight!!! Carolyn, you’re a magician!!!

Just made these for Super  bowl Sunday &amp; they are incredible! What's not to love? Carrot cake, cheese cake = 2 of my favorites &amp; this recipe is out of this world.

Oh my goodness! You’ve just made my entire family INCREDIBLY happy!  We went low carb just over 3 years ago and we haven’t had carrot cake since that day. This slice is amazing. It disappeared so quickly and I’ve been asked to make more already. Thank you for this amazing recipe - it will be well used. &lt;3

🥕🧡🎉 Dense, chewy, super moist bars that taste like carrot cake with a cream cheese topping that’s baked right in so you don’t need to worry about frosting them! So much EASIER than making carrot cake but with similar flavors you will LOVE!

Carrot Cake Cream Cheese Bars

unsalted butter (melted)

ginger

allspice

carrots (loosely packed)

brick-style cream cheese (softened

Preheat

Preheat oven to 350F, line an 8x8-inch pan with heavy duty non-stick aluminum foil for easier cleanup if desired, and spray with cooking spray.

Heat

To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow the melted butter to cool so you don’t scramble the egg.

Whisk

Add the egg, brown sugar, all spices, vanilla, and whisk to combine.

Stir

Add the flour, salt, and stir to combine; don't overmix.

Fold

Add the carrots and stir to combine. Note - I recommend grating the carrots on the coarsest blade of a box grater for best results. I don't advise using pre-shredded carrots in bags that you can buy because the texture is much firmer and harder.

Turn

Turn the batter out into prepared pan, smooth the top with a spatula; set aside.

Beat

To a medium bowl, add the cream cheese, egg, sugar, and beat on high with a handheld electric mixer until smooth and fluffy, about 4 minutes.

Swirl

Turn the cream cheese out over the carrot batter using the blade of a butter knife or the tip of a spatula, and lightly swirl the cream cheese into the carrot batter. It won't swirl in very deeply but just a bit is all you need.

Bake

Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Allow the blondies to cool, uncovered in the pan, at room temp, for at least 2 hours (overnight is preferred) before slicing and serving.

I made these bars yesterday and they're delicious. We all thought the spice recommendations were perfect. I would definitely make them again.

The bars were delicious! Next month I have a group of 10 coming for coffee. Can I make this in a 9x13" cake pan by doubling the recipe?

Made a little variation, everybody loved it! 

https://bewitchingkitchen.com/2023/04/22/hawaij-three-ways/?fbclid=IwAR1UHLObQpAMXli6qJb_UgV-IsDHHTjX3z7-qz9tQTjgIXZ6lV92kjJJtEI

These were a hit at a potluck I recently attended.  They are very moist and flavorful. Absolutely delicious and I will definitely make them again.

Averie 

Theses are soooo super. Delicious. I baked them for my work friends at hospital. Big hit.  I cut spices in half at your suggestion and it was perfect 

Thanks. Sue

Hi Averie, love the new site And the easy print button.  Love this recipe, what a lovely twist on a much loved favourite! However, would it be possible to include metric measurements at some point? I suspect I'm not the only one of your fans who converts in order to bake your delicious creations. Many thanks. Xxx

These turned out really yummy and a fun twist on carrot cake flavors. I was worried it's an 8x8 pan but they're super rich and decadent so that size is perfect for me and my husband. I also added 1/2 teaspoon of nutmeg, ginger, and cardamom because I had them all on hand. I baked for 30 minutes but probably could have gone another 5 minutes for my oven. I assumed that the "1/4 granulated sugar" for the cream cheese topping meant 1/4 cup and it seemed perfect :) 
Thanks for sharing another great recipe!

It looks so fresh and tasty. Thank you for the recipe. I have a lot of time to prepare this creamy cheese carrot recipe.

These cottage cheese carrot cake bars offer the warm, comforting flavor of carrot cake in a healthier form. Moist, subtly sweet, and packed with protein, they’re perfect as a low‑sugar snack or breakfast option.

Cottage Cheese Carrot Cake Bars

cottage cheese

eggs

almond flour (or oat flour)

maple syrup

½ tsp baking powder

walnuts

Preheat oven to 350 °F (175 °C). Line an 8×8‑inch baking dish with parchment paper or lightly grease it.

In a bowl, whisk cottage cheese, eggs, maple syrup (if using), and vanilla until smooth.

Add almond or oat flour, baking powder, cinnamon, salt, and grated carrot. Stir until combined. Fold in nuts if using.

Pour batter into prepared dish and smooth the top.

Bake for 25–30 minutes until the surface is set and a toothpick comes out mostly clean.

Cool at least 10 minutes before slicing into 9 bars.

Top 7 carrot cake bars recipes from across the web

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Cream Cheese Carrot Cake Bars

Carrot Cake Cheesecake Bars

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Keto Carrot Cake Bars

Carrot Cake Cream Cheese Bars

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Top 7 carrot cake bars recipes from across the web

The most viewed carrot cake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Carrot Cake Bars

Cream Cheese Carrot Cake Bars

Carrot Cake Cheesecake Bars

Favorite Carrot Cake Bars

Keto Carrot Cake Bars

Carrot Cake Cream Cheese Bars

Cottage Cheese Carrot Cake Bars

The most viewed carrot cake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine