Carrot Cake Cheesecake Bars + Video
These Carrot Cake Cheesecake Bars feature a warmly spiced carrot cake base swirled with a creamy vanilla cheesecake layer. Moist, tender, and perfectly sweet, they're baked into irresistible dessert bars sure to become a favorite.
Equipment
- 1 Mixing bowl Large
- 1 8x8 inch baking dish Lined with parchment paper
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ¼ cups all-purpose flour stirred, spooned and leveled
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup oil canola or vegetable
- ½ cup sour cream or yogurt or applesauce, room temp
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups shredded carrots about half pound
- 16 oz cream cheese room temperature (two packages)
- ½ cup granulated sugar for cream cheese layer
- 1 teaspoon vanilla extract for cream cheese
- 2 large eggs room temperature (for cream cheese)
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper. Lightly grease.
- In a large bowl whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix in oil, sour cream, eggs, and vanilla until just combined. Set aside.
- Fold in shredded carrots gently. Do not overmix.
- In a separate bowl, beat cream cheese, sugar, vanilla, and eggs until smooth.
- Spread half of carrot cake batter into pan. Add cream cheese filling on top and smooth out.
- Dollop remaining carrot batter on top. Swirl with a knife to create marbled effect.
- Bake at 350°F for 35-40 minutes or until center is set and toothpick comes out clean.
- Let cool fully on a wire rack.
- Chill at least 1 hour before slicing. Serve chilled for best texture.
Notes
Best served chilled. Store leftovers covered in the fridge up to 1 week. Freeze for up to 2 months wrapped individually.