Carrot Cake Bars
There’s something magical about the combination of warm, spiced carrot cake and creamy cheesecake. These carrot cake bars are the perfect marriage of two classics, delivering all the cozy flavors of carrot cake with a luscious cheesecake swirl on top. Plus, they’re baked into handheld bars, making them the ultimate treat for sharing—or, let’s be honest, for indulging all on your own.
I remember the first time I made these bars; it was during one of those in-between-seasons afternoons where winter wasn’t quite ready to let go, but spring was teasing us with sunshine. A friend brought over a bag of freshly harvested carrots from her garden, and I just knew I had to make something special with them. The smell of cinnamon and brown sugar baking in the oven was enough to bring everyone into the kitchen, noses first. And that first bite? It was pure bliss—soft, moist, and tangy with swirls of cheesecake.
A little history of carrot cake
Carrot cake has a fascinating backstory. While it’s now a staple in bakeries, its origins trace back to the Middle Ages, when sugar and sweeteners were scarce. Carrots, naturally sweet and abundant, were used to sweeten puddings and cakes. The modern carrot cake as we know it gained popularity in the U.S. in the mid-20th century and eventually became a go-to dessert for its rich, moist texture. Adding a cheesecake swirl is a newer twist, but it feels like it was meant to be—like the cake itself is celebrating its evolution.
Let’s talk ingredients: why they shine and how to make them work
Butter
Melted butter is the base of the carrot cake batter, giving it richness and helping it stay soft and moist. You can substitute unsalted butter with salted butter; just skip adding extra salt to the recipe. For a dairy-free option, use melted coconut oil—though the flavor will change slightly.
Light brown sugar
This is what gives the bars their signature caramel-like sweetness and chewiness. Make sure it’s packed tightly when measuring. If you’re out, you can mix white sugar with a bit of molasses as a quick substitute.
Shredded carrots
The star of the show! Freshly shredded carrots bring moisture and natural sweetness. Avoid using pre-shredded carrots—they’re often too dry. I like to use the fine side of a box grater for the best texture.
Cream cheese
The cheesecake swirl wouldn’t be the same without it! For a lighter version, try reduced-fat cream cheese, though it won’t be quite as rich. Make sure it’s softened to room temperature so it blends smoothly.
Cinnamon
This spice is key to the warm, cozy flavor. If you’re feeling adventurous, try adding a pinch of nutmeg or ginger for extra depth.

Kitchen gear: what you need (and what you can skip)
You don’t need anything fancy for these bars, which makes them even better. An 8×8 baking pan is ideal—if you don’t have one, a 9-inch round cake pan will work too (your bars will just be thinner). A hand mixer will make whipping up the cheesecake layer a breeze, but you can use a sturdy whisk and some elbow grease if needed. Finally, I highly recommend using parchment paper to line your pan. It makes removing the bars a cinch and saves you from any sticky messes.
Step-by-step: my foolproof method
- Prep the pan and oven
Start by preheating your oven to 350°F. Spray an 8×8 pan with nonstick spray, or line it with parchment paper for easy removal. A quick spritz of nonstick spray on the parchment ensures nothing sticks. - Make the carrot cake batter
Melt the butter in a microwave-safe bowl—30 seconds should do it, but check and give it another 15 seconds if needed. Stir the brown sugar into the melted butter until smooth, then mix in the egg and vanilla extract. Now, add the dry ingredients: flour, cinnamon, baking powder, and salt. Stir everything together until you have a thick batter, then gently fold in the shredded carrots. Set it aside while you work on the cheesecake swirl. - Whip up the cheesecake swirl
Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the egg yolk and vanilla, and mix again until everything is silky and well combined. The mixture should be thick but spreadable. - Assemble the bars
Spread half of the carrot cake batter evenly into the prepared pan. Drop dollops of cheesecake batter over the top—don’t swirl just yet. Spread the remaining carrot cake batter on top, and then finish with dollops of the remaining cheesecake batter. Now comes the fun part: use a knife or skewer to swirl the batters together. Go as simple or as swirly as you like! - Bake and cool
Bake for 35-40 minutes, or until the edges are golden brown and the center barely jiggles. Let the bars cool completely in the pan before cutting into squares. This part requires patience—but trust me, it’s worth the wait.

Variations and fun twists to try
- Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. These bars turn out just as moist and delicious.
- Vegan adaptation: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the carrot cake batter, and try a dairy-free cream cheese for the swirl.
- Add-ins: Stir in a handful of chopped pecans, walnuts, or even raisins into the batter for texture.
- Spiced up: Enhance the spice blend with a pinch of nutmeg, ginger, or cardamom for a more aromatic version.
- Seasonal vibes: In fall, you could replace half the shredded carrots with grated apples or pumpkin puree for a festive twist.
How to serve and present these beauties
For a dinner party, cut the bars into clean squares and dust them lightly with powdered sugar just before serving. If you’re feeling fancy, add a dollop of whipped cream or a drizzle of caramel sauce on the side. For a more casual setting, arrange the bars on a wooden board with a bowl of fresh fruit—strawberries or sliced apples pair beautifully.
Drinks that pair perfectly
A strong cup of coffee or a chai latte makes a fantastic pairing with these bars. If you’re serving them as dessert, a glass of chilled Moscato or a warm spiced tea works wonderfully. For a cozy winter vibe, try a spiked eggnog—it complements the cinnamon and cream cheese flavors perfectly.
Storing and reheating tips
Store your carrot cake bars in an airtight container in the fridge—they’ll stay fresh for up to five days. If you’re stacking them, separate layers with parchment paper to keep them from sticking. You can also freeze the bars (individually wrapped in plastic wrap) for up to three months. To enjoy, just let them thaw in the fridge overnight. For that just-baked feel, warm them in the microwave for 10-15 seconds.
Adjusting for different serving sizes
This recipe is easily doubled—just use a 9×13 pan and bake for the same amount of time. For a smaller batch, halve the recipe and use a loaf pan; just check for doneness a few minutes earlier. One thing to note: swirling the batters in a smaller pan can be a bit tricky, so keep your designs simple.
Troubleshooting tips (a.k.a. friendly advice)
If your bars come out too dry, it’s likely they were overbaked—check for doneness at the 35-minute mark. If the cheesecake layer sinks too much, your cream cheese might not have been soft enough, so make sure it’s at room temperature next time. And don’t skip cooling completely before cutting—warm bars tend to fall apart!
Go ahead, give them a try!
Whether you’re craving a cozy dessert for a family dinner or a sweet treat to brighten your day, these carrot cake bars with cheesecake swirl are guaranteed to hit the spot. They’re easy to make, endlessly adaptable, and packed with flavor. I can’t wait to hear how they turn out for you—don’t forget to share your twists and variations!

Frequently asked questions
- Can I make these bars ahead of time?
Absolutely! They taste even better the next day after the flavors have melded together. - What’s the best way to shred carrots?
A box grater works great, but you can also use a food processor with a grating attachment. - Can I use pre-shredded carrots?
I wouldn’t recommend it—pre-shredded carrots are often too dry and lack the moisture needed for this recipe. - Why do I have to cool the bars before cutting?
Cooling helps the bars set properly, making them easier to slice and giving you those beautiful layers. - Can I skip the cheesecake swirl?
You can, but why would you? The cheesecake adds so much to the flavor and texture!

Carrot Cake Bars
Indulge in these moist carrot cake bars with a creamy cheesecake swirl. Perfectly spiced, easy to make, and endlessly delicious!
- Total Time: 55 minutes
- Yield: 9 1x
Ingredients
Carrot Cake Bars
- ½ cup butter melted
- 1 cup light brown sugar packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots
Cheesecake Swirl
- 4 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Instructions
- Prep the pan and oven
Start by preheating your oven to 350°F. Spray an 8×8 pan with nonstick spray, or line it with parchment paper for easy removal. A quick spritz of nonstick spray on the parchment ensures nothing sticks. - Make the carrot cake batter
Melt the butter in a microwave-safe bowl—30 seconds should do it, but check and give it another 15 seconds if needed. Stir the brown sugar into the melted butter until smooth, then mix in the egg and vanilla extract. Now, add the dry ingredients: flour, cinnamon, baking powder, and salt. Stir everything together until you have a thick batter, then gently fold in the shredded carrots. Set it aside while you work on the cheesecake swirl. - Whip up the cheesecake swirl
Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the egg yolk and vanilla, and mix again until everything is silky and well combined. The mixture should be thick but spreadable. - Assemble the bars
Spread half of the carrot cake batter evenly into the prepared pan. Drop dollops of cheesecake batter over the top—don’t swirl just yet. Spread the remaining carrot cake batter on top, and then finish with dollops of the remaining cheesecake batter. Now comes the fun part: use a knife or skewer to swirl the batters together. Go as simple or as swirly as you like! - Bake and cool
Bake for 35-40 minutes, or until the edges are golden brown and the center barely jiggles. Let the bars cool completely in the pan before cutting into squares. This part requires patience—but trust me, it’s worth the wait.
Notes
How to serve and present these beauties
For a dinner party, cut the bars into clean squares and dust them lightly with powdered sugar just before serving. If you’re feeling fancy, add a dollop of whipped cream or a drizzle of caramel sauce on the side. For a more casual setting, arrange the bars on a wooden board with a bowl of fresh fruit—strawberries or sliced apples pair beautifully.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert