I love to bake, and I am excited to share my recipe for Carrot Cake Cream Cheese Bars. This recipe gives you a soft carrot cake base with a rich cream cheese swirl that feels like a hug in a bite.
Your Ingredients List
- 1 cup light brown sugar (adds deep, caramel-like sweetness to the cake.)
- 0.5 teaspoon kosher salt (enhances the flavors of all the ingredients.)
- 1 teaspoon vanilla extract (brings warmth and depth.)
- 1 cup all-purpose flour (provides structure.)
- 1 teaspoon ground cinnamon (adds a cozy, warming spice.)
- 0.5 teaspoon ground nutmeg (adds a hint of earthiness.)
- 0.5 teaspoon baking powder (ensures light, airy texture.)
- 1 large egg (binds ingredients together.)
- 0.5 cup unsalted butter (creates a tender crumb.)
- 1 cup freshly grated carrots (adds moisture and nutrition.)
- 4 ounces cream cheese (softened) (provides a creamy, tangy swirl.)
- 1 large egg yolk (adds richness.)
- 0.5 cup granulated sugar (sweetens the cream cheese mixture.)
My Go-To Equipment
I keep my tools simple and ready. I use an 8×8 inch baking pan lined with parchment so the bars lift out easily. I also use a medium bowl for the cake batter and a small bowl for the cream cheese mix. A hand mixer makes the cream cheese swirl smooth, but you can use a whisk. I like a box grater for fresh carrots, and I always have a rubber spatula to scrape the bowls clean. For a clean cut, warm a knife under hot water and wipe it between slices.
The Simple Steps to Follow
- Preheat the oven to 350°F and grease or line an 8×8 inch pan.
- Cream the butter and light brown sugar until smooth.
- Beat in the large egg and vanilla extract.
- Whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry mix into the wet mix until almost combined.
- Stir in the freshly grated carrots.
- Beat the cream cheese until smooth with the granulated sugar.
- Add the egg yolk to the cream cheese and mix until creamy.
- Spread half of the carrot batter into the pan and smooth the top.
- Dollop the cream cheese mixture over the batter in spoonfuls.
- Spread the remaining carrot batter over the cream cheese in spots to create a marbled effect.
- Use a knife to gently swirl the layers for a pretty pattern.
- Bake for about 30 to 35 minutes until the top is set and a toothpick comes out mostly clean.
- Cool the pan on a wire rack, then chill for at least one hour before cutting.
- Cut into squares and serve.
Healthy Twists on a Classic
I like to make small swaps to lighten these bars without losing taste. Try whole wheat pastry flour for a touch more fiber or use coconut oil instead of butter for a different fat profile. You can add a handful of chopped walnuts or raisins for texture and some extra nutrients. If you want less sugar, reduce the light brown sugar by a quarter cup and add a splash of orange juice for brightness. For a fresher twist, stir in a bit of grated apple with the carrots and remember that a true swap can change bake time a little, so watch the oven. If you enjoy other treats with cream cheese, you might also like my take on a churro cheesecake bars with cinnamon sugar, which use a similar cream cheese filling idea.
Serving Suggestions From My Table
I keep these bars simple. I dust them with a little powdered sugar or top them with a spoon of whipped cream. They pair well with a hot cup of coffee or a glass of milk. For a party, I set them on a platter with a few sprigs of fresh mint and some toasted pecans on the side. If you want a fruit contrast, serve a small bowl of warm berry compote alongside. For other cream cheese sweets I make, try my creamy blueberry cheesecake for a dessert spread that everyone loves.
Getting It Just Right
I watch a few things to get these bars perfect. Do not overmix the batter once the flour is added. Overmixing makes the texture dense. Use freshly grated carrots for the best moisture and flavor. Make sure the cream cheese is at room temperature before you beat it so it mixes smoothly. When you swirl, be gentle; too much swirling blends the layers and hides the pretty marbling. Finally, let the bars chill before slicing so the cream cheese layer firms up and the cuts look neat.
How to Store Leftovers
You can store these bars in an airtight container in the fridge for up to five days. I like to place a piece of parchment between layers to keep them from sticking. For longer storage, freeze the bars in a single layer on a sheet tray until firm, then wrap them in plastic and place them in a freezer bag for up to two months. Thaw in the fridge overnight and bring to room temperature before serving for the best taste.
Enjoy Every Moment
I love how these bars bring people together. I take one to a friend who needs a lift and I feel better the moment I see a smile. Baking them is simple and the reward is big. Share them warm or cold, with coffee or on a picnic, and enjoy the small joy they bring.
A Few Common Questions
How long do Carrot Cake Cream Cheese Bars last?
I often get asked how long these bars last. I store Carrot Cake Cream Cheese Bars in an airtight container in the fridge for up to five days and freeze for up to two months.
Can I change ingredients in Carrot Cake Cream Cheese Bars?
Some readers ask if they can change ingredients. Yes, you can swap whole wheat pastry flour or use coconut oil, and you can add nuts or raisins; these swaps change texture slightly but keep the spirit of Carrot Cake Cream Cheese Bars.
Can I make Carrot Cake Cream Cheese Bars ahead of time?
People also ask if they can make this ahead. You can bake the bars a day ahead and chill them overnight, or freeze the cut bars and thaw them in the fridge before serving; both work well for Carrot Cake Cream Cheese Bars.
Print
Carrot Cake Cream Cheese Bars
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A soft carrot cake base with a rich cream cheese swirl that feels like a hug in a bite, perfect for sharing with friends and family.
Ingredients
- 1 cup light brown sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat the oven to 350°F and grease or line an 8×8 inch pan.
- Cream the butter and light brown sugar until smooth.
- Beat in the large egg and vanilla extract.
- Whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry mix into the wet mix until almost combined.
- Stir in the freshly grated carrots.
- Beat the cream cheese until smooth with the granulated sugar.
- Add the egg yolk to the cream cheese and mix until creamy.
- Spread half of the carrot batter into the pan and smooth the top.
- Dollop the cream cheese mixture over the batter in spoonfuls.
- Spread the remaining carrot batter over the cream cheese in spots to create a marbled effect.
- Use a knife to gently swirl the layers for a pretty pattern.
- Bake for about 30 to 35 minutes until the top is set and a toothpick comes out mostly clean.
- Cool the pan on a wire rack, then chill for at least one hour before cutting.
- Cut into squares and serve.
Notes
Dust the bars with powdered sugar or top with whipped cream for a simple finishing touch. They pair wonderfully with coffee or milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: carrot cake, dessert bars, cream cheese, baking, indulgent treat