Introduction

These Carrot Cake Cream Cheese Bars combine the warm spices of classic carrot cake with a creamy, tangy swirl of cream cheese. Perfectly moist and flavorful, they make a delightful treat for any occasion.

The image shows a stack of three square carrot cake bars, each with two clear layers. The bottom layer is dense and brown with visible bits of orange carrot shreds, showing a moist texture. The top layer is thick and creamy with a pale beige color, slightly textured with some drizzled lines giving it a soft look. The bars appear soft and rich, with crumbs around them, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted)
1 large egg
1 cup light brown sugar (packed)
2 to 3 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt (or to taste)
1 cup grated carrots (loosely packed)
4 ounces brick-style cream cheese (softened to room temperature, full fat recommended)
1 egg yolk (discard white or save for another use)
1/4 cup granulated sugar

Instructions

Step 1: Preheat the oven to 350°F. Line an 8×8-inch pan with heavy-duty non-stick aluminum foil for easier cleanup, then spray with cooking spray.
Step 2: In a large microwave-safe bowl, add the melted butter and heat on high for about 1 minute until melted. Let it cool slightly to avoid scrambling the egg.
Step 3: Whisk in the egg, brown sugar, cinnamon, ginger, allspice, cloves, and vanilla extract until combined.
Step 4: Stir in the flour and salt until just combined; avoid overmixing to keep the bars tender.
Step 5: Fold in the grated carrots. For best texture, grate carrots using the coarsest side of a box grater. Avoid using pre-shredded carrots from bags.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: In a medium bowl, beat the softened cream cheese, egg yolk, and granulated sugar on high with a handheld mixer until smooth and fluffy, about 4 minutes.
Step 8: Dollop the cream cheese mixture over the carrot batter and lightly swirl it in using the tip of a spatula or a butter knife blade. The swirl doesn’t need to be deep.
Step 9: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the bars cool uncovered in the pan at room temperature for at least 2 hours, though overnight cooling is preferred before slicing and serving.

Tips & Variations

Use freshly grated carrots for the best texture and moisture. Avoid pre-shredded carrots as they tend to be dryer and firmer.
For a nutty crunch, consider adding 1/2 cup chopped walnuts or pecans into the batter before baking.
If you like a sweeter cream cheese layer, increase the granulated sugar by a tablespoon or two.
Try adding a pinch of nutmeg or cardamom to the spice mix for a subtle flavor twist.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or at room temperature. To reheat, let them sit at room temperature or warm gently in the microwave for 10 to 15 seconds.

How to Serve

A close-up view of a square carrot cake piece showing two layers: the bottom layer is a moist, crumbly cake with visible small orange carrot shreds, and the top layer is a smooth, slightly creamy, light beige frosting with a textured, soft surface with faint lines across it; the cake piece sits alone on a white marbled texture, highlighting the contrast between the warm, earthy colors of the cake and the pale frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded carrots instead of grating them fresh?

Freshly grated carrots provide the best texture and moisture for these bars. Pre-shredded carrots from bags are firmer and drier, which can affect the final cake texture. For best results, grate your own carrots using the coarse side of a box grater.

Can I make these bars ahead of time?

Yes, these bars actually taste better after sitting overnight as the flavors meld and the texture firms up. Be sure to store them covered in the refrigerator and slice them once properly chilled for clean edges.