These Cream Cheese Carrot Cake Bars are the perfect combination of moist spiced carrot cake and rich, creamy cheesecake. Each bite gives you a taste of cozy comfort and indulgent sweetness. Perfect for spring gatherings, Easter celebrations, or as an everyday treat, these bars are a delicious twist on classic carrot cake.

Why You’ll Love This Recipe

Combines two beloved desserts in one
Easy to make in a single baking pan
Great for holidays or everyday snacking
Kid-friendly and crowd-pleasing
Freezer-friendly for make-ahead convenience

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Brown sugar
Granulated sugar
Eggs
Vegetable oil
Vanilla extract
Shredded carrots
Cream cheese
Powdered sugar

directions

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.
Stir in the shredded carrots.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Pour the carrot cake batter into the prepared pan and spread evenly.
In a separate bowl, beat the cream cheese, powdered sugar, egg, and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture over the carrot cake batter and swirl gently with a knife.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before slicing into bars.

Servings and timing

Servings: 12-16 bars
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Add chopped walnuts or pecans for extra crunch.
Mix in crushed pineapple for added moisture.
Use a gluten-free flour blend to make it gluten-free.
Add raisins or shredded coconut for more texture and flavor.
Top with a dusting of powdered sugar or a drizzle of glaze.

storage/reheating

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. To enjoy, thaw in the refrigerator overnight. Reheat briefly in the microwave if desired.

FAQs

How do I know when the bars are done baking?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re done.

Can I use pre-shredded carrots?

Freshly shredded carrots work best as they retain more moisture, but pre-shredded can be used in a pinch.

Can I make these bars ahead of time?

Yes, they store well and taste great the next day after chilling.

Can I freeze Cream Cheese Carrot Cake Bars?

Absolutely. Freeze in a single layer, then store in a freezer-safe bag for up to 3 months.

What kind of oil should I use?

Use a neutral oil like vegetable or canola oil for the best texture.

Can I use a different size pan?

A 9×13-inch pan is ideal. For thicker bars, you can use a smaller pan, but adjust baking time accordingly.

Can I make this recipe without eggs?

You can try using egg substitutes like flax eggs, but results may vary slightly in texture.

Is there a way to make it less sweet?

Reduce the sugar slightly in both the batter and cream cheese mixture, but keep in mind it may affect texture.

Can I add spices like ginger or cloves?

Yes! Feel free to customize the spice blend to your liking.

How should I serve these bars?

Serve chilled or at room temperature, plain or with a dusting of powdered sugar on top.

Conclusion

Cream Cheese Carrot Cake Bars bring the best of two desserts into one irresistible treat. They’re easy to make, adaptable, and perfect for any occasion. Whether you’re sharing with a crowd or saving a few for yourself, these bars are sure to become a favorite. Try them once, and they’ll be in your recipe rotation forever.