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Carrot Cake Cheesecake Bars

A delightful dessert that combines the flavors of classic carrot cake with creamy cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Carrot Cake Batter
  • 1.25 cups all-purpose flour (stir, spoon & level)
  • 0.5 cups granulated sugar
  • 0.5 cups light brown sugar (packed)
  • 0.75 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 cups oil (canola or vegetable)
  • 0.5 cups sour cream (or yogurt or applesauce, room temperature)
  • 2 large eggs (room temperature)
  • 1.5 tsp vanilla extract
  • 1.5 cups shredded carrots (about ½ lb carrots) Use fresh for best flavor
For the Cheesecake Layer
  • 16 oz cream cheese (room temperature, two packages)
  • 0.5 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs (room temperature)

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with cooking spray or line with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a separate bowl, whisk together the oil, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until almost combined.
  4. Fold the shredded carrots into the cake batter gently. Do not over-mix. Set aside.
  5. In a large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer until smooth. Add the eggs one at a time and blend well.
Baking
  1. Spread half of the carrot cake batter into the prepared pan. Spoon dollops of cheesecake batter on top. Spoon dollops of the remaining carrot cake batter into the pan. Use a knife to swirl the batters together gently.
  2. Bake at 350˚F for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Allow the cake to cool on a wire rack, then cover and refrigerate.

Notes

These bars are best served chilled. Store leftovers covered in the refrigerator for up to one week. Use fresh shredded carrots for better texture and flavor, and ensure all ingredients are at room temperature before mixing.