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Carrot Cake Cheesecake Bars

Deliciously Irresistible Carrot Cake Cheesecake Bars

Indulge in creamy Carrot Cake Cheesecake Bars that are a delightful blend of rich cheesecake and moist carrot cake.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Layer
  • 2 cups All-Purpose Flour Can swap with gluten-free flour
  • 1 cup Granulated Sugar Can be replaced with coconut sugar
  • 1 cup Light Brown Sugar Substitute with granulated sugar if needed
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon Adjust to taste
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/2 cup Canola or Vegetable Oil Can swap for melted coconut oil
  • 1 cup Sour Cream Greek yogurt or applesauce can be used
  • 3 Eggs Can use flax eggs for vegan option
  • 2 tsp Vanilla Extract Use pure vanilla for best flavor
  • 2 cups Shredded Carrots Use fresh grated carrots
For the Cheesecake Layer
  • 16 oz Cream Cheese Opt for Neufchâtel for lower-fat option
  • 1/2 cup Cheesecake Sugar Can substitute with sugar alternative
  • 2 Cheesecake Eggs Use egg substitutes for vegan version

Equipment

  • 9x13 inch baking dish
  • Mixing Bowls
  • Whisk
  • Spatula
  • knife or toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the dry ingredients including flour, sugars, baking soda, baking powder, salt, and spices.
  3. In a separate bowl, mix the wet ingredients: oil, sour cream, eggs and vanilla until smooth.
  4. Gently fold the wet mixture into the dry ingredients and add shredded carrots.
  5. In another bowl, beat the cream cheese until smooth, mix in sugar, then add the eggs one at a time.
  6. Spread half of the carrot cake batter in the baking dish, top with cheesecake mixture, then add the remaining batter.
  7. Create swirls using a knife or toothpick for a marbled effect.
  8. Bake for 35 to 40 minutes, ensuring a toothpick inserted comes out clean.
  9. Cool on a wire rack for 30 minutes then refrigerate for at least two hours before serving.

Nutrition

Serving: 1barCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy blending. Customize with crushed pineapple or nuts if desired.

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