Perfect Carrot Cake Bars for Spring and Easter

The other day I was driving and he was next to me looking as if he was desperate to be my Assistant. Okay, not at all. HA! But I felt like he was bored enough in the moment that he’d be willing to do just about anything. So, I started rambling off things I needed him to do while we were driving.

After he checked several things off my list, I asked him to send me an email with a reminder as the grand finale. That’s where he drew the line. He refused. He does not read, send, or manage any emails whatsoever. He could be notified by email that he won the lottery and he still wouldn’t care. Can you imagine the freedom of that?! I can’t even fathom it. Must be nice!

Do you know what else is nice?! The lightness of these Carrot Cake Bars with such a perfect balance of cheesecake swirled through them!

If you love Carrot Cake , then I think you’ll love Carrot Cake Cupcakes , Carrot Cake Mix Cookies , and Carrot Cake Mix Whoopie Pies , too!

What You’ll Love About this Recipe

Flavor of Classic Carrot Cake Made Easy – You get that cozy spiced Carrot Cake taste without layers or complicated decorating!

Moist & Tender – Thanks to freshly grated carrots and warm spices, these bars stay soft and flavorful in every bite.

Simple, Slice & Serve Style – Bars are easy to make, cut, and share!

Crowd Pleasing – Idea for Spring gatherings, Easter, or potlucks!

Ingredients You’ll Need for the Bars

1/2 cup Butter, Melted

1 cup Brown Sugar

1 Egg

1 tbsp Vanilla

1 cup Flour

1 tsp Cinnamon

1/4 tsp Baking Powder

1/4 tsp Salt

1 cup Carrots, Shredded

And the Cheesecake Swirl

4 oz Cream Cheese, Softened

1/4 cup Sugar

1 Egg Yolk

3/4 tsp Vanilla

How to Make Carrot Cake Bars

Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick spray and set aside.

In a medium size bowl, add 1/2 cup melted butter and 1 cup brown sugar. Mix to combine.

Stir in 1 egg and 1 tbsp vanilla.

Add in 1 cup flour, 1 tsp cinnamon, 1/4 tsp baking powder, and 1/4 tsp salt. Stir until well combined.

Fold in 1 cup shredded carrots.

In a separate bowl, beat together 4 oz softened cream cheese and 1/4 cup sugar.

Add in 1 egg yolk and 3/4 tsp vanilla. Beat until smooth and creamy.

Spread half the carrot cake batter into the pan evenly.

Add half the cheesecake mixture into the carrot cake batter in dollops.

Add remaining carrot cake batter on top, followed by remaining cheesecake mixture.

Using a knife, swirl the batters together as much as you’d like.

Bake for 35-40 minutes. The edges should be golden brown and the center will jiggle a little.

Cool completely before cutting.

Are Carrot Cake Bars the same as Carrot Cake?

No. Carrot Cake Bars have the same classic flavor as Carrot Cake , but they have a cheesecake swirl throughout and are sliced into bars.

Carrot Cake

Can I freeze these?

Yes. Carrot Cake Bars freeze well stored in a freezer safe container.

Why are my Carrot Cake Bars dry?

Dry bars are usually caused by overbaking or using too much flour. For best results, measure flour correctly and remove the bars from the oven as soon as a toothpick comes out with a few moist crumbs.