If you love carrot cake and can’t resist a creamy slice of cheesecake, these Carrot Cake Cheesecake Bars are your dream dessert come true. With a moist, spiced carrot cake base and a luscious swirl of rich vanilla cheesecake, every bite delivers the best of both worlds. These perfectly spiced treats are easy to slice, serve, and even easier to love.
Whether you’re hosting Easter brunch, baking for a potluck, or simply satisfying a sweet craving, these bars are guaranteed to impress. The combination of warm spices, tender carrot cake, and silky cheesecake is truly irresistible. And the best part? They’re make-ahead friendly and perfect for feeding a crowd!
Why You’ll Love This Recipe
- Two desserts in one: Classic carrot cake meets creamy cheesecake in every bite.
- Perfectly spiced: Warm cinnamon and nutmeg bring comforting flavor.
- Easy to serve: Cut into bars for convenient sharing and portion control.
- Make-ahead friendly: Chill and slice the next day for perfect texture.
- Freezer-friendly: Great for prepping ahead of the holidays or special events.
Ingredients You’ll Need
For the Carrot Cake Layer:
- 1 cup all-purpose flour: The base of the carrot cake batter.
- 1/2 tsp baking powder + 1/4 tsp baking soda: Helps the bars rise slightly while staying dense.
- 1/4 tsp salt: Balances the sweetness.
- 1 tsp ground cinnamon + 1/4 tsp nutmeg: Essential for that classic carrot cake spice.
- 1/3 cup vegetable oil: Keeps the cake moist and tender.
- 1/2 cup granulated sugar + 1/4 cup brown sugar: A mix for depth and sweetness.
- 2 large eggs: Bind the batter and add richness.
- 1 tsp vanilla extract: Enhances flavor.
- 1 cup finely grated carrots: Freshly grated for the best texture and moisture.
For the Cheesecake Layer:
- 8 oz cream cheese (softened): The star of the cheesecake layer—full-fat works best.
- 1/4 cup granulated sugar: Sweetens the cheesecake just enough.
- 1 large egg: Gives the cheesecake its rich structure.
- 1/2 tsp vanilla extract: Adds a warm, creamy flavor.
How to Make Carrot Cake Cheesecake Bars
Prepare the Carrot Cake Batter
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in the grated carrots.
- Fold the dry ingredients into the wet ingredients until just combined. Set aside.
Make the Cheesecake Layer
- In a separate bowl, beat the cream cheese and sugar until creamy and smooth.
- Add the egg and vanilla extract, and mix until fully incorporated. Don’t overbeat.
Assemble and Bake
- Spread about 2/3 of the carrot cake batter evenly into the prepared pan.
- Gently spread the cheesecake layer over the carrot cake batter.
- Dollop the remaining carrot cake batter over the cheesecake layer and swirl lightly with a knife.
- Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool completely in the pan, then chill in the refrigerator for at least 2 hours before slicing.
Recipe Tips & Tricks
- Don’t overmix the batter—a light hand keeps the texture tender.
- Use freshly grated carrots for the best flavor and moisture—avoid pre-shredded bags.
- Let bars chill fully before slicing to get clean, neat edges.
- Line your pan with parchment for easy lifting and cutting.
Recipe Variations & Substitutions
- Dairy-free: Use a dairy-free cream cheese alternative and plant-based butter.
- Gluten-free: Swap the flour with a 1:1 gluten-free baking mix.
- Add-ins: Fold chopped walnuts or raisins into the carrot cake batter for extra texture.
- Lighter option: Replace some of the oil with unsweetened applesauce.
Serving Suggestions
- Serve chilled: These bars are best cold for clean cuts and a creamy bite.
- Top with whipped cream or a dusting of powdered sugar for an elegant finish.
- Pair with: A cup of spiced chai, hot coffee, or a glass of dessert wine.
Storage, Freezing, & Reheating Instructions
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual bars wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight.
- Reheating: Not recommended—these bars are meant to be served cold or room temp.
Recipe FAQs
Can I make these carrot cake cheesecake bars ahead of time?
Yes! In fact, they’re even better the next day after chilling, which helps the flavors meld and makes slicing easier.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase the bake time to 45–50 minutes. Watch closely for doneness.
Do I need to cook the carrots first?
Nope! Finely grated raw carrots bake perfectly in the batter and add natural sweetness and moisture.
Can I use a boxed carrot cake mix?
You could, but the homemade batter really makes these bars shine with fresh flavor and perfect texture.
Closing Thoughts + Call to Action
These Carrot Cake Cheesecake Bars are the ultimate fusion dessert—cozy, spiced carrot cake paired with rich cheesecake in every forkful. They’re simple enough for casual baking but special enough for holidays and celebrations. Once you try them, you’ll want to keep a batch in the fridge all season long.
If you loved this recipe, be sure to leave a review and share it on Pinterest or with your baking bestie. And don’t miss my Pumpkin Cheesecake Bars for another creamy bar dessert you’ll fall in love with!