Carrot Cheesecake Bars (Print Version)

Spiced carrot and creamy cheesecake layers with a light frosting, perfect for festive gatherings.

# What You’ll Need:

→ Carrot Cake Layer

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground ginger
06 - 1/4 teaspoon salt
07 - 1/2 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1 teaspoon vanilla extract
12 - 1 cup finely grated carrots
13 - 1/3 cup chopped walnuts or pecans, optional

→ Cheesecake Layer

14 - 12 ounces cream cheese, softened
15 - 1/3 cup granulated sugar
16 - 1 large egg
17 - 1 teaspoon vanilla extract

→ Cream Cheese Frosting

18 - 4 ounces cream cheese, softened
19 - 2 tablespoons unsalted butter, softened
20 - 1 cup powdered sugar
21 - 1/2 teaspoon vanilla extract
22 - 1 to 2 teaspoons milk, as needed

# How-To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing edges to overhang for easy removal after baking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt until evenly distributed.
03 - In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and well combined. Stir in grated carrots and nuts if using.
04 - Gently fold dry ingredients into wet mixture until just combined. Spread two-thirds of batter evenly in prepared pan.
05 - Beat softened cream cheese and sugar until smooth and creamy. Add egg and vanilla extract, mixing until fully incorporated.
06 - Carefully pour and spread cheesecake mixture evenly over carrot cake layer in baking pan.
07 - Dollop remaining carrot cake batter over cheesecake layer. Using a knife, gently swirl batters together to create marbled pattern.
08 - Bake for 40 to 45 minutes, or until center is set. Insert toothpick into center; it should come out with just a few moist crumbs.
09 - Allow bars to cool completely in pan at room temperature. This ensures proper setting and easier frosting application.
10 - Beat softened cream cheese and butter until light and creamy. Gradually add powdered sugar and vanilla extract, mixing well. Add milk one teaspoon at a time until frosting reaches spreadable consistency.
11 - Spread frosting evenly over cooled bars. Refrigerate for at least 1 hour before slicing into squares.

# Expert Advice:

01 -
  • Combines the rich creaminess of cheesecake with the warm spices and texture of carrot cake.
  • Easy to bake in one pan for convenient preparation and cleanup.
  • Sweetly topped with a light cream cheese frosting that balances flavors perfectly.
  • Customizable with nuts or raisins to suit your preferences.
02 -
  • Line your baking pan with parchment paper and leave an overhang for ease of removal without breaking the bars.
  • Use a toothpick to check doneness; a few moist crumbs are perfect to keep the bars tender.
  • Chill the bars well before frosting to prevent the frosting from melting and sliding.
  • If the frosting is too thick, add milk a little at a time until spreadable but not runny.
  • Store bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
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