Description

These Cream Cheese Carrot Cake Bars are a delicious mash-up of classic carrot cake and creamy cheesecake. They’re soft, moist, and perfectly spiced with a rich swirl of sweet cream cheese running through each bite. Perfect for spring gatherings, Easter, or anytime you’re craving a cozy dessert with a twist.

Ingredients

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Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mix oil, brown sugar, and granulated sugar until smooth. Add eggs and vanilla; beat until combined.
Stir in grated carrots, pineapple, and nuts if using.
Gradually mix in the dry ingredients until just combined.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Pour about 2/3 of the carrot cake batter into the prepared pan and spread evenly.
Spoon the cream cheese mixture over the top and gently swirl it with a knife.
Drop spoonfuls of the remaining carrot cake batter over the top and lightly swirl again.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely in the pan before slicing into bars.

Notes

These bars taste even better the next day after chilling in the fridge.
Store in an airtight container in the fridge for up to 5 days.
You can add raisins or coconut flakes for extra texture if you like.

Nutrition

Serving Size: 1 bar
Calories: 270
Sugar: 20g
Sodium: 180mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg