Carrot Cake Cheesecake Bars combine two classic desserts into one delicious treat. Imagine a moist carrot cake layer topped with a creamy cheesecake layer—each bite gives you the best of both worlds. These bars are perfect for celebrations or just a sweet treat for yourself.
INGREDIENTS YOU’LL NEED:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 large egg (for cheesecake layer)
HOW TO MAKE CARROT CAKE CHEESECAKE BARS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This will help you lift the bars out easily once they’re baked.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients will form the base of your carrot cake layer.
Step 3: Add the Wet Ingredients
To the bowl with the dry ingredients, add the vegetable oil, eggs, and vanilla extract. Stir everything together until it’s well-combined and smooth. The batter will start to take on the familiar appearance of carrot cake.
Step 4: Fold in the Carrots
Gently fold in the grated carrots. Make sure the carrots are evenly distributed throughout the batter, giving it a nice texture and flavor. Pour the carrot cake batter into your prepared baking pan and smooth it out evenly.
Step 5: Prepare the Cheesecake Layer
In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy. This will form the delicious, creamy cheesecake layer. Once smooth, pour the cheesecake mixture over the carrot cake batter in the pan and spread it evenly with a spatula.
Step 6: Bake the Bars
Place the pan in the oven and bake for 30-35 minutes. The cheesecake layer should be set and lightly golden around the edges. If you’re unsure, a toothpick inserted into the center should come out clean.
Step 7: Cool and Chill
Allow the bars to cool in the pan for about 20 minutes before transferring them to the refrigerator. Refrigerate for at least 2 hours, or until fully chilled. This helps the cheesecake layer set completely and makes cutting easier.
Step 8: Slice and Serve
Once chilled, remove the bars from the pan using the parchment paper overhang. Slice them into bars of your desired size and serve chilled. These bars are rich, so small squares work great!
HELPFUL TIPS:
- Grate the Carrots Finely: Finely grated carrots will blend into the cake batter more evenly and give a better texture.
- Use Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth cheesecake layer.
- Don’t Skip the Refrigeration: Chilling the bars helps the cheesecake layer set, making the bars easier to slice and giving them the perfect texture.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 2 hours 55 minutes (including chilling time)
- Yield: 12-16 bars, depending on size
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- Adjust the Sweetness: If you prefer your desserts a little less sweet, reduce the amount of sugar in the carrot cake batter slightly.
- Spices: Feel free to add extra spices like ginger or cloves if you want more warmth in the flavor.
- Cheesecake Layer Variations: For a fun twist, try swirling in some caramel or chocolate sauce into the cheesecake layer before baking.
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Yes! Carrot Cake Cheesecake Bars can be made a day in advance and stored in the refrigerator until ready to serve.
Can I freeze these bars?
Yes, they freeze well! Wrap the bars individually in plastic wrap, then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Can I double this recipe?
Absolutely! Simply double the ingredients and bake in a 9×13-inch pan. You may need to adjust the baking time slightly, so keep an eye on the bars as they bake.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend, and make sure all other ingredients are gluten-free. The texture may vary slightly, but they should still taste delicious.
STORAGE INSTRUCTIONS:
Store these Carrot Cake Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Always serve chilled for the best texture and flavor.
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Carrot Cake Cheesecake Bars
Description
Carrot Cake Cheesecake Bars combine two classic desserts into one delicious treat. Imagine a moist carrot cake layer topped with a creamy cheesecake layer—each bite gives you the best of both worlds.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 large egg (for cheesecake layer)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This will help you lift the bars out easily once they’re baked.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. These dry ingredients will form the base of your carrot cake layer.
Step 3: Add the Wet Ingredients
To the bowl with the dry ingredients, add the vegetable oil, eggs, and vanilla extract. Stir everything together until it’s well-combined and smooth. The batter will start to take on the familiar appearance of carrot cake.
Step 4: Fold in the Carrots
Gently fold in the grated carrots. Make sure the carrots are evenly distributed throughout the batter, giving it a nice texture and flavor. Pour the carrot cake batter into your prepared baking pan and smooth it out evenly.
Step 5: Prepare the Cheesecake Layer
In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy. This will form the delicious, creamy cheesecake layer. Once smooth, pour the cheesecake mixture over the carrot cake batter in the pan and spread it evenly with a spatula.
Step 6: Bake the Bars
Place the pan in the oven and bake for 30-35 minutes. The cheesecake layer should be set and lightly golden around the edges. If you’re unsure, a toothpick inserted into the center should come out clean.
Step 7: Cool and Chill
Allow the bars to cool in the pan for about 20 minutes before transferring them to the refrigerator. Refrigerate for at least 2 hours, or until fully chilled. This helps the cheesecake layer set completely and makes cutting easier.
Step 8: Slice and Serve
Once chilled, remove the bars from the pan using the parchment paper overhang. Slice them into bars of your desired size and serve chilled. These bars are rich, so small squares work great!
Notes
- Adjust the Sweetness: If you prefer your desserts a little less sweet, reduce the amount of sugar in the carrot cake batter slightly.
- Spices: Feel free to add extra spices like ginger or cloves if you want more warmth in the flavor.
- Cheesecake Layer Variations: For a fun twist, try swirling in some caramel or chocolate sauce into the cheesecake layer before baking.