Carrot Cake Cheesecake Bars
This carrot cake cheesecake bars recipe brings together warm spices, creamy texture, and moist cake for an irresistible dessert perfect for any occasion.
Ingredients
Ingredients
- 1 ¼ cups all-purpose flour make sure you stir, spoon & level your flour so you don’t get a dense bar
- ½ cup granulated sugar keeps the sweetness balanced, not too much
- ½ cup light brown sugar packed, adds a rich caramel flavor
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt just enough to make flavors pop
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup oil canola or vegetable works great for moisture
- ½ cup sour cream or yogurt or applesauce pick your fave for that tangy moistness
- 2 large eggs for structure
- 1 ½ teaspoon vanilla extract for flavor boost
- 1 ½ cups shredded carrots about ½ pound, fresh is best
- 16 oz cream cheese softened, two packages
- ½ cup granulated sugar for the cheesecake layer sweetness
- 1 teaspoon vanilla extract more vanilla love for the cream cheese
- 2 large eggs for that smooth cheesecake texture
Instructions
Instructions
- Start by preheating your oven to 350°F. Grease an 8x8 inch baking pan real good and dust it with a bit of flour so nothing sticks.
- In a big bowl, whisk together your flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure it’s mixed well so you don’t get clumps.
- Add your oil, eggs, and vanilla right into the dry stuff. Stir that baby up until it’s just combined. Fold in the shredded carrots, and if you feel like it, toss in some chopped nuts for a little crunch.
- Pour this wet batter into your prepared pan and spread it out evenly. You want an even layer so your cheesecake sits just right on top.
- Now, in a separate bowl, beat the cream cheese with sugar until smooth and creamy. Mix in the eggs and vanilla until just combined and smooth.
- Spread your cream cheese mix gently over the carrot cake batter. Bake the whole thing for 35 to 40 minutes or until a toothpick poked into the center comes out clean. Cool completely and refrigerate a couple hours before slicing into bars.
Notes
Store leftover bars in airtight container in the fridge up to 4 days. Freeze individually wrapped bars for up to 2 months; thaw overnight in fridge before eating.