Carrot Cake Bars with a Cheesecake Twist (No Frosting Needed)
Swirled carrot cake cheesecake bars give you the flavor of carrot cake and cheesecake in one easy-to-slice dessert. Made with warm spices, fresh grated carrots, and a smooth cream cheese layer, they bake up in a single pan with no need for frosting. Perfect for making ahead, they chill beautifully and cut cleanly for Easter, brunch, or any spring gathering.
Servings 24
Calories 194kcal
Equipment
Ingredients
- ¾ cups butter softened
- ¾ cups light brown sugar
- ⅔ cups sugar
- 1 eggs
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoons salt
- 1 teaspoons cinnamon
- 1 teaspoons ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ¾ cups lightly packed grated carrot about 2 carrots
CHEESECAKE
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 ½ teaspoons flour
- 1 eggs
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350º. Line an 8 x 8 metal baking pan with parchment paper.
- In a stand mixer, beat the butter and sugars until fluffy, about 3 minutes, Add an egg and beat until combined.
- In a large bowl, whisk together the flour, salt, baking powder baking soda, cinnamon, ginger, nutmeg, and allspice. Gradually add flour to the butter mixture, beating just until combined. Beat in carrots.
- In a separate bowl beat cream cheese with a hand mixer or a clean bowl of a stand mixer, until smooth. Add sugar, and flour and beat. Add an egg and beat until well combined, add vanilla.
- Spread 2 cups of the carrot mixture into the prepared pan and pat down covering the entire bottom of the pan. Top with the cheesecake layer. Crumble the remaining carrot mixture on the top.
- Bake until the edges are set and the center jiggles only slightly, 30-35 minutes. Let cool completely in the pan on a wire rack. Cover and refrigerate for at least 2 hours before cutting.
Notes
- Finely grate the carrots for a smoother texture, the pre-grated carrots are too thick for these bars.
- The pan will need to refrigerate at least 2 hours before cutting.
- You can easily double the recipe and bake in a 9 x 13 pan.
- Bake these in a metal pan, if using glass, you will need to adjust the time.
