Carrot Cake Bars

These carrot cake bars are so moist and delicious! They have a sprinkle of cinnamon and a cheesecake swirl in them. They make a great Easter dessert. If you love carrot cake, I have a carrot cake with caramel frosting recipe that's to die for.

carrot cake bars stacked


I tend to make carrot cake inspired recipes a couple of months out of the year. The first being around Easter because I associate carrot cake with Easter and the second time when the carrots in my garden are ready and/or I find some at the farmers market that are calling my name.

two carrot cake bars stacked on yellow linen

Carrot Cake Bars Recipe

This Carrot Cake Bars Recipe is the first of several that should be coming out in the next week or sooner! It's made completely from scratch and has a blondie feel about it. There's a generous swirl of cheesecake in it instead of adding a cream cheese frosting to the top of the bars.

overhead shot of carrot cake bars on yellow linen

How to make Carrot Cake Bars

Let's get making these carrot cake bars. Here are the ingredients you'll need for the carrot cake bars:

  • butter - I used unsalted butter and added salt to the recipe. Don't worry about letting the butter come to room temperature, it will be melted instead.
  • brown sugar - Light brown sugar is recommended for this recipe, but dark will do in a pinch. It may provide a more dense bar as there is more molasses in it.
  • eggs - always use large eggs unless the recipe specifies a different size. You'll need a whole egg and just a yolk for this recipe.
  • vanilla extract -high-quality vanilla extract. I recommend Rodelle's vanilla extract.
  • flour - all-purpose flour will do the trick for this recipe! Be sure to not pack the flour in your measuring up and to always level it.
  • cinnamon - cinnamon is the signature flavor for a carrot cake recipe. Make sure yours is still in date. It's easy to forget that your spices do expire.
  • baking powder - To activate baking powder, an acid (brown sugar in our case) is always required. Because most baking powders are now double acting, that means this batter needs to be baked right away.
  • salt - salt helps balance the sweetness and contributes to the flavor!
  • carrots - the carrots don't need to be peeled but can be if you want. Use a box grater to for shredding carrots.
  • cream cheese - always use full-fat cream cheese unless the recipe says otherwise.
ingredients for carrot cake bars

Now to make these carrot cake swirled cream cheese bars, begin by melting the butter and whisking it with the brown sugar in a large bowl. Add in the egg and vanilla extract. Whisk until incorporated.

egg being add to bowl

Add in the flour, baking powder, salt, and cinnamon. Whisk until the dry ingredients are incorporated and then fold in the grated carrots.

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dry ingredients being added to the bowl

For the cream cheese part of the carrot cake cream cheese bars, add the cream cheese, sugar, yolk, and vanilla extract into a bowl. Using a hand mixer, beat until smooth.

cream cheese being mixed

Start with half of the carrot cake batter. Begin pouring the batter into an 8x8 baking pan. Spread it out evenly. Add dollops of the cream cheese on top of the carrot cake batter. Add the remaining carrot cake batter on top and around the cream cheese. Add the remaining cream cheese in spoonfuls on top.

cream cheese dollops in baking pan
carrot cake bars in a baking pan

Using a skewer or butter knife, swirl the cream cheese into the carrot cake batter. Place into the preheated oven and bake for 35 to 40 minutes.

How to Store Carrot Cake Bars

These bars are loaded with cream cheese, so the best way to store them is in an airtight container and in the fridge. They will last 3 to 5 days and taste delicious straight out of the fridge.

bars stacked on white counter

I have other great carrot cake squares to try too! Do you love browned butter? Check out this browned butter carrot cake blondies recipe.

carrot cake bars stacked

Carrot Cake Bars

4.62 from 1291 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9 bars
Calories 323 kcal


Carrot Cake Bars

Cheesecake Swirl

  • 4 ounces cream cheese room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract


  • Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

Carrot Cake Bars

  • Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
  • In a medium bowl, add the melted butter and brown sugar. Mix to combine.
  • Stir in the egg and vanilla extract.
  • Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.
  • Fold in the shredded carrots. Set aside.

Cheesecake Swirl

  • In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.
  • Add in the egg yolk and vanilla extract. Beat until smooth and creamy.


  • Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.
  • Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.
  • Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.
  • Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.
  • Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.
  • Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.
  • Cool completely before cutting. Store in an airtight container in the refrigerator.


Calories: 323kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 220mgPotassium: 128mgSugar: 30gVitamin A: 2915IUVitamin C: 0.8mgCalcium: 55mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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  1. Very quick to throw together last weekend for an impromptu Easter dessert! These will be a yearly appearance for sure!5 stars

  2. Made twice as I messed up the first my swirling everything and second time came out way better as I followed the directions

  3. The flavors in this recipe are outstanding . I rated it slightly lower as I think it might need to be reworked a little. I’m an experienced baker and definitely didn’t overmix . In fact I mixed the batter by hand until just wet and then folded in the carrots but it was still rubbery. I made a little extra cream cheese filling as others suggested and otherwise baked as printed . It was delicious but again slightly rubbery (the carrot portion) rather than dense and moist. It might be because the bars spread out pretty thin in an 8x8 pan. I think doubling the carrot batter portion would help. I will try it again though!3 stars

  4. This was a great recipe & the lady who questioned you on teaspoons or tablespoons was totally out of line. I think all recipes should be followed to the T. Then if you want to tweak it, fine! Respect the effort of sharing please!
    Thank you for sharing!

    1. Yes, you can use a hand or stand mixer. Or if you don't own one simply mix with a whisk.

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