Cream Cheese Carrot Cake Bars Recipe
If you’re looking for a sweet treat that balances warm, spiced cake with a creamy swirl, these Cream Cheese Carrot Cake Bars are absolutely irresistible. Every bite is a harmony of cinnamon-laced carrot cake and tangy cream cheese, all in a chewy, bar form that’s perfect for sharing (or not—I won’t judge). These bars bring an elegant twist to the classic carrot cake, but they’re simple enough for everyday baking. Whether you’re celebrating spring, need a crowd-pleaser, or simply craving comfort, Cream Cheese Carrot Cake Bars will earn a spot in your recipe collection.
Ingredients You’ll Need
The magic of these bars lies in their straightforward but thoughtfully chosen ingredients. Each one adds its own special touch, from the earthy crunch of walnuts to the silky swirl of cream cheese. Even if your pantry is basic, you’ll find every element here plays a crucial role in the taste, texture, or vibrant appearance of these bars.
- All-purpose flour: The backbone of the carrot cake layer, giving these bars their structure and soft bite.
- Baking powder & baking soda: These leaveners work together to keep the bars light and tender, not dense.
- Salt: Just enough to enhance sweetness and deepen the rich flavors without being overt.
- Ground cinnamon: Delivers that essential warmth every great carrot cake needs.
- Ground nutmeg: A hint of nutmeg gives complexity and rounds out the spice profile beautifully.
- Granulated sugar: Sweetens both the cake and cream cheese layers for balance.
- Brown sugar: Adds moisture, a gentle caramel flavor, and a touch of color to the cake base.
- Vegetable oil: Ensures every bar is moist and tender—skip the butter here for the classic texture.
- Large eggs + egg yolk: Two eggs bind the cake layer; an extra yolk makes the cream cheese swirl rich and lush.
- Vanilla extract: Aromatic vanilla boosts the cake’s cozy, homemade flavor.
- Finely grated carrots: The star ingredient, bringing moisture and pretty orange flecks.
- Chopped walnuts (optional): For added crunch and nutty depth—skip them if you prefer nut-free.
- Cream cheese (softened): The foundation of that tangy, creamy swirl; room temperature is a must for smooth blending.
How to Make Cream Cheese Carrot Cake Bars
Step 1: Prep Your Pan and Oven
Start by getting everything set up for easy, clean baking. Preheat your oven to 350°F (175°C), and line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the cooled bars out with zero fuss. This step keeps the bars from sticking and makes slicing a breeze later on.
Step 2: Mix the Carrot Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures all the dry ingredients (especially the spices) are distributed evenly—no surprise bites of baking soda! In a separate, larger bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and glossy. Stir in the dry mixture gently, just until combined, to keep the bars soft. Finally, fold in the grated carrots and walnuts for pops of color and texture.
Step 3: Prepare the Cream Cheese Layer
Grab a clean bowl and beat together softened cream cheese, granulated sugar, one egg yolk, and vanilla extract until creamy and lump-free. The key here is using room temperature cream cheese so your swirl comes out perfectly smooth—don’t rush this step!
Step 4: Layer and Swirl
Pour most of your carrot cake batter into the prepared pan, but hold back about half a cup for swirling. Gently spread the cream cheese mixture over the batter, reaching into the corners. Now, drop spoonfuls of the reserved carrot cake batter onto the cream cheese layer. Use a knife to swirl the two together, creating gorgeous marbled patterns throughout the pan. Don’t over-swirl; a few simple passes back and forth will do the trick!
Step 5: Bake to Perfection
Bake the bars for 30–35 minutes. You’ll know they’re done when the center is set and a toothpick inserted comes out mostly clean (a touch of moist crumb is okay, but there shouldn’t be wet batter). Let the bars cool completely in the pan—a little patience goes a long way here, making slicing neat and easy.
How to Serve Cream Cheese Carrot Cake Bars
Garnishes
A simple dusting of powdered sugar can add the prettiest touch, especially if you’re serving these at brunch or for a special occasion. You can also sprinkle on a handful of extra chopped walnuts, or even a drizzle of melted white chocolate for a decadent finish.
Side Dishes
These bars are delightful with a hot cup of coffee, spiced chai, or a tall glass of cold milk. For an extra treat, serve them with fresh berries or a scoop of vanilla ice cream—a cool, creamy contrast to the spiced carrot cake flavors.
Creative Ways to Present
For parties, try cutting Cream Cheese Carrot Cake Bars into mini squares and stacking them on a tiered platter. You can also layer them in individual jars with a dollop of whipped cream for a modern dessert parfait. If you’re feeling extra festive, wrap individual bars in parchment and tie with kitchen string for gorgeous homemade edible gifts.
Make Ahead and Storage
Storing Leftovers
To keep your Cream Cheese Carrot Cake Bars fresh, store them in an airtight container in the refrigerator. They’ll stay moist and delicious for up to five days, making them perfect for make-ahead snacks or sweet lunchbox surprises throughout the week.
Freezing
Yes, these bars freeze beautifully! Once completely cooled, slice and layer them between sheets of parchment in an airtight container or freezer bag. They’ll keep for up to two months. Just thaw in the fridge overnight before serving.
Reheating
While Cream Cheese Carrot Cake Bars are delicious straight from the fridge, you can warm individual bars in the microwave for about 10–15 seconds to soften the cream cheese layer and heighten the spices—just enough to make them feel like a fresh-baked treat.
FAQs
Can I make Cream Cheese Carrot Cake Bars without nuts?
Definitely! Walnuts in the carrot cake batter are entirely optional. If you have an allergy, prefer a nut-free dessert, or are just out of walnuts, skip them—your bars will still be moist and flavorful.
What’s the best way to grate carrots for these bars?
Finely grate your carrots using the small holes of a box grater or food processor attachment. This ensures they blend seamlessly into the batter and keep the bars tender, rather than chunky or uneven.
Can I double this recipe for a crowd?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time; bars may take an extra 5–10 minutes. Use the toothpick test to check for doneness in the center.
Are Cream Cheese Carrot Cake Bars gluten-free?
As written, these bars are made with regular all-purpose flour and not gluten-free. However, you can experiment with a 1:1 gluten-free baking blend for tasty results—just be sure to use one designed for baking swaps.
Why do the bars need to cool completely before slicing?
Allowing the bars to cool ensures the cream cheese swirl sets up nicely and slices come out tidy. Cutting while warm can cause messy, collapsed bars—waiting really pays off for those gorgeous, bakery-style pieces.
Final Thoughts
I can’t wait for you to try these Cream Cheese Carrot Cake Bars and fall in love with their chewy, creamy, spiced perfection. Share them with friends, bring them to any gathering, or simply treat yourself—you deserve every delicious bite!
Print
Cream Cheese Carrot Cake Bars Recipe
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cream Cheese Carrot Cake Bars that offer a perfect blend of moist carrot cake and creamy cheesecake layers. It’s a heavenly dessert that is easy to make and even easier to enjoy.
Ingredients
For the carrot cake layer:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup chopped walnuts (optional)
For the cream cheese layer:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the carrot cake layer: In a medium bowl, whisk together the dry ingredients. In a separate large bowl, mix sugars, oil, eggs, and vanilla. Combine wet and dry ingredients, fold in carrots and walnuts, then pour most of the batter into the pan.
- Make the cream cheese layer: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Spread over the carrot cake layer. Drop spoonfuls of reserved batter on top and swirl.
- Bake: Bake for 30–35 minutes until set. Cool completely before slicing.
Notes
- Bars can be stored in the refrigerator for up to 5 days.
- For a richer flavor, add a tablespoon of crushed pineapple to the carrot cake batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 15g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
