Carrot Cake Cheesecake Bars (Video Recipe)

Carrot Cake Cheesecake Bars blend a spiced carrot cake with a creamy vanilla cheesecake. The two batters are swirled together to create tender, marbled carrot cake blondies.

Two-in-One Desserts

I love two-in-one desserts—dessert mashups that combine two favorites into one irresistible treat. Many of my mashups include cheesecake because that creamy layer elevates everything it touches.

Carrot cake naturally pairs with cream cheese, so swapping traditional frosting for cheesecake batter is an easy and delicious twist. The result is a moist, tender carrot cake baked together with a light, creamy cheesecake layer.

Swirls of Flavor

Rather than layering, the cheesecake is gently swirled through the carrot cake batter, giving each bite both flavors and a beautiful marbled appearance. Think of these as carrot cake blondies—soft, luscious bars with delicate cream cheese ribbons throughout.

They’re essentially a sheet cake or tray bake but in bar form, easy to make and great for sharing.

Carrot Cake Cheesecake Bars

These bars use a simple spiced carrot cake batter (no nuts or fruit) and a quick, smooth cheesecake batter. Drop spoonfuls of each into a prepared pan and swirl them together with a knife for a pretty marbled effect.

This method is much easier than baking and frosting a layered cake and is less fussy than a traditional whole cheesecake.

Dry Ingredients for the Carrot Cake

Start by whisking the dry ingredients for the carrot cake together in a bowl.

You will need:

• All-purpose flour
• Granulated sugar
• Light brown sugar
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Cloves

Whisk the dry ingredients together and set aside.

Wet Ingredients for the Carrot Cake

In a separate bowl combine the wet ingredients:

• Oil (canola or vegetable)
• Sour cream (or yogurt/applesauce)
• Eggs
• Vanilla extract

Whisk until combined.

Make the Carrot Cake Batter

• Add the wet ingredients to the dry ingredients and mix until almost combined.
• Fold in the shredded carrots gently. Do not over-mix. Set the batter aside.

Make the Cheesecake Batter

For the cheesecake batter you’ll need:

• Cream cheese (room temperature)
• Granulated sugar
• Eggs
• Vanilla extract

• Beat the cream cheese, sugar, and vanilla with a hand mixer until smooth.
• Add the eggs one at a time and blend until fully incorporated. Set aside.

How to Make Swirled Carrot Cake Cheesecake Bars

To assemble:

1. Spread half of the carrot cake batter evenly into a parchment-lined or greased 9×13-inch pan.
2. Dollop spoonfuls of the cheesecake batter over the layer of carrot cake.
3. Dollop spoonfuls of the remaining carrot cake batter on top.
4. Use a knife to swirl the batters together gently. Less is more for a pretty marble effect.

Baking and Cooling

Bake at 350°F (175°C) for about 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the pan on a wire rack to room temperature, then cover and refrigerate. These bars are best chilled and can be stored covered in the refrigerator for up to one week. Serve chilled or at room temperature.

Great Make-Ahead Dessert

Chilling improves the texture and flavor as the carrot cake and cheesecake meld, making these bars an excellent make-ahead dessert for holidays, potlucks, or any spring gathering.

More Carrot Cake Recipes

• Carrot Cupcakes
• Carrot Cake Roll
• Easy Carrot Cake Recipe
• Coconut Carrot Cake Cupcakes
• Carrot Cake Whoopie Pies
• Carrot Cake Pancakes

4.32 from 67 ratings

Carrot Cake Cheesecake Bars

Prep: 25 mins

Cook: 35 mins

Total: 1 hr

A simple spiced carrot cake swirled with creamy vanilla cheesecake and baked into bars.

15 -20 Bars

Ingredients

Carrot Cake:

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (118 ml) oil (canola or vegetable)
• 1/2 cup (120 g) sour cream (or yogurt or applesauce), room temperature
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (170 g) shredded carrots (about 1/2 lb)

Cheesecake:

• 16 oz (452 g) cream cheese, room temperature (two packages)
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature

Equipment

• 9×13-inch pan
• Mixing bowls
• Hand mixer
• Spatula and knife for swirling

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch baking dish or line with parchment paper, leaving an overhang for easy lifting.
• Whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a separate bowl, whisk oil, sour cream, eggs, and vanilla. Add the wet ingredients to the dry and mix until almost combined.
• Fold the shredded carrots into the batter; do not over-mix. Set aside.
• Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time and blend until incorporated.
• Spread half of the carrot cake batter into the prepared pan. Spoon dollops of cheesecake batter across the surface, then add spoonfuls of the remaining carrot cake batter. Swirl with a knife to marble.
• Bake 35–40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool on a wire rack, then cover and refrigerate. Store covered in the refrigerator up to one week. Best served chilled.

Notes

If you don’t peel your carrots, the skin can sometimes leave green flecks in the baked bars. The bars are still fine to eat, but peeling avoids that discoloration.

Nutrition

Serving: 1 bar | Calories: 227 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 56 mg | Sodium: 194 mg | Fiber: 1 g | Sugar: 20 g

Disclaimer: Nutritional values are estimates.

*Originally published 3/14/13. Updated 2/10/22.