Carrot Cake Bars

These Carrot Cake Bars are loaded with fresh shredded carrots, cinnamon, and a rich swirl of cheesecake. A cozy, sweet treat in every bite!

this Recipe

Okay, can I just say… I never meant to fall in love with carrot cake. Like, ever. Growing up, carrot cake was that dessert—the one that always showed up at potlucks but looked kind of beige and suspicious next to a tray of brownies or something neon from a box mix.

But then, one random rainy Saturday, I had a bunch of carrots about to turn questionable and a craving for something sweet—but not overly sweet, ya know? That’s when these Carrot Cake Bars happened. No layers. No grating my knuckles off trying to get perfect carrot shreds. Just a cozy square of spiced, moist cake with a velvety cheesecake swirl that’s basically a hug in dessert form. I made them once and now they’re kind of a staple—especially when I’m short on time but still want to feel like I baked something impressive.

Why You’ll Love This Carrot Cake Bars Recipe?

These bars are everything I love about carrot cake—but easier. No multiple layers, no fancy frosting. Just one bowl, one pan, and that sweet swirl of cheesecake that makes you look like you tried way harder than you actually did. And the texture? It’s soft, rich, and just dense enough to feel satisfying. Plus, that cinnamon warmth hits all the right notes.

Also, they’re carrot cake… in bar form. Which means yes, they’re slightly snackier than a traditional slice. And that makes them feel a little more acceptable with coffee. Or for breakfast. Or both.

Ingredient Notes:

When something’s this simple, the ingredients really have to shine. Here’s what makes these bars sing:

• Melted Butter: It adds richness and helps the batter come together fast. No waiting around for softening!

• Light Brown Sugar: The molasses gives the bars that deep, cozy flavor that just feels right.

• Eggs + Yolk: One whole egg for the carrot cake base, and a yolk for that cheesecake swirl. It makes it creamier and a little richer.

• Vanilla Extract: I don’t trust a dessert without vanilla. It brings everything together.

• Cinnamon: That subtle warmth you expect in a carrot dessert.

• Carrots: Freshly shredded, not bagged. You want the moisture they bring.

• Cream Cheese: Room temp, please. Otherwise, your swirl will be more… curdled disaster than dreamy cloud.

• Granulated Sugar: For the swirl—it sweetens the tang just enough.

How To Make Carrot Cake Bars?

Let’s do this. Here’s how it goes down:

Step 1: Preheat and prep.
Get your oven to 350°F. Grease or line an 8×8 pan. I go for parchment—it’s basically a life hack for lifting bars out cleanly.

Step 2: Melt your butter.
Microwave it in a bowl. Start with 30 seconds, stir, then give it another 10 if needed. No need to burn the house down.

Step 3: Build the base.
Whisk the melted butter with brown sugar. Add your egg and vanilla, then stir in the flour, cinnamon, baking powder, and salt. Fold in the carrots. It’ll look thick, but that’s the vibe.

Step 4: Cheesecake swirl magic.
In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla. Try not to eat this straight from the bowl (or do—I won’t judge).

Step 5: Swirl it real good.
Spread half the carrot batter in your pan. Dollop half the cheesecake swirl on top. Repeat with the rest. Take a butter knife and gently swirl the two layers together. It’s okay if it’s messy. Imperfect swirls taste just as good.

Step 6: Bake and be patient.
Bake for 35–40 minutes, until the edges are golden and the center is set. Let it cool completely before slicing (or don’t, and just go at it with a spoon—again, no judgment).

Storage Options:

They hold up great!

• Fridge: Store in an airtight container for up to 5 days. They’re actually better cold, if you ask me.

• Freezer: Wrap them individually in plastic wrap and freeze for up to 2 months. I like sneaking one out when I need a pick-me-up at 10 p.m.

Variations and Substitutions:

Want to play around with the recipe? Here are a few swaps I’ve tested (some on purpose, some by accident):

• Add chopped nuts (like pecans or walnuts) for crunch.

• Use pumpkin pie spice instead of just cinnamon if you want extra fall vibes.

• Toss in some raisins if you’re into that kind of thing. I won’t yuck your yum.

• Go gluten-free by using a 1:1 GF flour blend. Works like a charm.

What to Serve with Carrot Cake Bars?

• A mug of coffee or chai latte.

• A dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling fancy.

• Leftover cream cheese frosting (if you have it—bless).

Frequently Asked Questions:

Can I double this recipe?
Yes! Use a 9×13 pan and bake a little longer—check around the 45-minute mark.

Do I have to peel the carrots?
I do, but if yours are young and tender, you can skip it. Just wash well.

Can I make these ahead?
Absolutely. In fact, I recommend it. They’re even better the next day when the flavors settle in.

I know carrot cake can be divisive. Some people are like “vegetables don’t belong in dessert,” and honestly? I used to be one of them. But these Carrot Cake Bars changed my mind. They’re cozy, simple, and just the right amount of indulgent without being over-the-top.

So if you’re carrot-curious or just want an easy, crowd-pleasing bake, give these a go. And when you do?

Tag me, email me, or just shout into the void—let me know how they turned out. I’m rooting for you (and your bars).

Keep the Flavor Coming – Try These:

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Crock Pot Chicken Pot Pie

Carrot Cake Bars

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Experience the heartwarming delight of these Carrot Cake Bars, where the comforting essence of carrots meets the luscious swirl of creamy cheesecake. Each mouthful is a fusion of carrot cake delicately spiced with a hint of cinnamon and the decadently smooth texture of cheesecake. This recipe presents a variation, on carrot cake offering layers of both texture and flavor that gracefully intertwine in a sweet symphony. Whether for gatherings or, as a treat to brighten any day these bars not only deliver an indulgent dessert but also create a memorable sensation by combining timeless flavors with contemporary elegance.

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9 Servings

Ingredients

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Carrot Cake Bars:

• ½ c butter melted
• 1 c light brown sugar packed
• 1 large egg
• 1 tbsp vanilla extract
• 1 c all-purpose flour
• 1 tsp ground cinnamon
• ¼ tsp baking powder
• ¼ tsp salt
• 1 c shredded carrots

Cheesecake Swirl:

• 4 oz cream cheese room temperature
• ¼ c granulated sugar
• 1 large egg yolk
• ¾ tsp vanilla extract

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Instructions

 

1. Begin by preheating the oven to 350°F (175°C). Grease an 8x8 inch baking pan with stick spray or line it with parchment paper.
2. Take a microwave bowl. Melt ½ cup of butter. Check after every 30 seconds. Continue in intervals of 15 seconds if required.
3. Preparing the Cake Batter: In a bowl combine the melted butter with 1 cup of light brown sugar. Mix in 1 egg and 1 tablespoon of vanilla extract. Then incorporate 1 cup of all-purpose flour along, with 1 teaspoon of cinnamon, ¼ teaspoon of baking powder and a pinch (¼ teaspoon) of salt. Gently fold in 1 cup of carrots.
4. Creating the Cheesecake Swirl: In another bowl beat together room-temperature cream cheese (4 oz) with granulated sugar (¼ cup) until smooth. Add an egg yolk. Mix it along with vanilla extract (¾ teaspoon) until you achieve a creamy consistency.
5. Spread half of the prepared carrot cake batter evenly into the pan. Drop dollops of half the cheesecake mixture, over this layer. Repeat this process using the remaining batters.
6. Use either a knife or skewer to swirl both batters for an elegant pattern.
7. Place the pan into the oven. Bake for approximately 35 to 40 minutes until you notice golden brown edges and a fully set center.
8. Make sure to allow the bars to cool entirely in the pan before you start cutting them and serving. Once they're cooled you can enjoy your homemade Carrot Cake Bars!

Notes

Here's how you can adapt your carrot cake bars to be gluten-free:

Swap the all-purpose flour, with a flour blend that is designed to mimic regular flour. Look for a 1:1 baking blend that includes xanthan gum, which helps bind the ingredients like gluten does.

Make sure to check all your ingredients, including baking powder and vanilla extract to ensure they are labeled as gluten-free. Sometimes these items may contain hidden gluten.

Gluten-free flours can sometimes affect the texture of your bars. If the batter seems thick you can add a little moisture, such as a tablespoon of milk (dairy or nondairy) or an extra egg yolk.

Be mindful not to overmix the batter as this can result in tough bars. With gluten-free flour it's best to mix just until all the ingredients are combined.

Give your bars a taste test after baking since gluten-free baking might slightly change the flavor profile. Feel free to add a touch of cinnamon or vanilla extract for a boost, in overall taste.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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