Introduction

These Irresistibly Indulgent Carrot Cake Cream Cheese Bars combine moist, spiced carrot cake with a creamy, tangy cream cheese swirl. Perfect for a comforting dessert or a special treat, they are easy to make and sure to delight family and friends.

A close-up view of two square dessert pieces stacked on each other, each showing three distinct layers: the bottom layer is a rough, crumbly brown base mixed with small bits of orange, the middle layer is a thick, creamy white filling with orange carrot shreds, and the top layer has a light dusting of golden crumbs over the creamy white with orange streaks. The texture looks moist and soft, with the crumbly base slightly uneven and the creamy middle smooth and dense. The background is blurred pieces of the same dessert on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil. Lightly spray the foil with cooking spray.
Step 2: Melt ½ cup of unsalted butter in a large microwave-safe bowl for about 1 minute, then let cool slightly.
Step 3: Whisk in one large egg, 1 cup of light brown sugar, ½ teaspoon of kosher salt, and 1 teaspoon of vanilla extract until combined.
Step 4: Sift in 1 cup of all-purpose flour, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Stir gently until just combined.
Step 5: Fold in 1 cup of freshly grated carrots until evenly dispersed throughout the batter.
Step 6: In a separate bowl, beat 4 ounces of softened cream cheese with one egg yolk and ½ cup of granulated sugar until smooth and creamy.
Step 7: Pour the carrot cake batter into the prepared pan and gently swirl the cream cheese mixture over the top using a knife or spatula.
Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Allow to cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.

Tips & Variations

For extra texture, add ½ cup chopped walnuts or pecans to the batter before baking.
Use freshly grated carrots for the best moisture and flavor, avoiding pre-shredded carrots that can be drier.
Swap ground nutmeg for ground ginger if you prefer a slightly different warming spice note.
Chilling the bars after cooling enhances the cream cheese swirl and makes slicing neater.

Storage

Store the carrot cake cream cheese bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat gently in the microwave if desired, but they are delicious served chilled.

How to Serve

A close-up view of two stacked dessert squares showing three main layers: the bottom layer is a coarse, brown, crumbly base with small darker bits mixed in; the middle layer is thick, creamy, and white with visible small orange carrot pieces embedded throughout; the top layer is a thinner, uneven spread of white cream with more scattered small orange carrot pieces and a light dusting of brown crumbs or spices, creating a textured surface. The background is blurred but shows more dessert squares with the same pattern, all resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

While you can substitute granulated sugar for brown sugar, the bars will lose some of the rich caramel-like flavor that brown sugar provides. For best results, use light brown sugar.

How do I know when the bars are done baking?

Insert a toothpick into the center of the bars; if it comes out clean or with just a few moist crumbs, the bars are done. Avoid overbaking to keep them moist and tender.