My Carrot Cake Cheesecake Bars are a delightful combination of two classic desserts. Creamy vanilla-bean cheesecake meets a warmly spiced, moist carrot cake for a texture and flavor pairing that’s hard to resist. The cheesecake layer adds velvety richness while the carrot cake contributes tender crumb and bright, comforting spices—together they make a standout dessert for spring gatherings or any celebration.
Carrot cake is a favorite for spring. If you enjoy these bars, try other carrot-forward recipes on the site such as Carrot Cake Bread, Carrot Cake Cookie Ice Cream Sandwiches, and Carrot Cake Oatmeal.
These bars feature distinct layers and pretty swirls of cheesecake and carrot cake. The tang of the cream cheese balances the sweetness and spice of the carrot cake, producing a dessert that’s both elegant and homey—perfect for impressing guests or treating yourself.
Why this recipe works
- Finely grating the carrots helps the carrot cake bake evenly and blend into the batter for a tender texture.
- Bakes evenly with beautiful layers and attractive swirls.
- The contrast of light, spiced carrot cake and smooth, rich cheesecake creates a balanced, satisfying dessert.
- It’s simply delicious—flavorful, textured, and crowd-pleasing.
Why are there green specks in my carrot cake?
Green specks can appear from a chemical reaction between baking soda and certain pigments in carrots. To reduce the chance of green spotting, peel your carrots and grate them finely just before folding them into the batter. Also ensure the baking soda is evenly distributed in the dry ingredients.
Ingredients
For exact measurements and the full recipe, see the recipe card below in the recipe section.
- Carrots: Fresh, peeled and finely grated carrots add moisture, natural sweetness, and color—grate on the small holes for best results.
- Spices: A warm mix of cinnamon, nutmeg, and ginger complements the carrots and deepens the flavor.
- Unsweetened applesauce: Adds extra moisture and a bit of natural sweetness while improving texture.
- Cream cheese: Use full-fat cream cheese at room temperature for the smoothest, creamiest cheesecake layer.
- Sugar: Granulated sugar sweetens both batters and helps create the right structure for the bars.
- Eggs: Room-temperature eggs bind and stabilize both layers.
- Vanilla: Vanilla bean paste or vanilla extract enhances the cheesecake and produces attractive vanilla flecks if using paste.
Step by Step Directions
Full, detailed instructions are available in the recipe card below.
- Prepare the carrot cake batter.
- Prepare the cheesecake batter.
- Spread half the carrot cake batter into a lined 9×13 pan.
- Dollop the cheesecake batter over the carrot layer.
- Top with the remaining carrot batter.
- Gently swirl the two batters to create a marbled effect.
- Bake 35–40 minutes, cool completely, then chill in the refrigerator for several hours or overnight for best texture.
Expert Tips
- Line the pan: Use parchment in a 9×13 pan for easy removal and clean edges.
- Use room-temperature ingredients: Bring cream cheese, sour cream, and eggs to the same temperature for a smooth cheesecake filling.
- Grate carrots finely: Finely grated carrots integrate better and distribute moisture evenly.
- Slice cleanly: Wipe or warm your knife between cuts for neat slices. Reheating or rinsing helps.
- Don’t over-swirl: A few large swirls create the best visual contrast—less is more.
Storage
- Refrigerate: Store bars in an airtight container in the fridge for 4–5 days to keep the cheesecake layer fresh.
- Freeze: Wrap individual bars tightly and place in a freezer-safe container for 2–3 months. Thaw overnight in the refrigerator before serving.
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Carrot Cake Cheesecake Bars
Ingredients
For the carrot cake
- 1 1/3 cup all purpose flour, spooned and leveled
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 3/4 cup oil (canola or vegetable)
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed (light or dark)
- 1/4 cup unsweetened applesauce
- 1 tsp. pure vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups peeled and grated carrots (grated on small holes on box grater)
For the cheesecake
- 2 (8 oz.) packages full-fat cream cheese, softened to room temperature
- 2 Tbsp. sour cream, room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla bean paste (or vanilla extract)
Last step! If you make this, please leave a review and rating so others can find and enjoy the recipe.
Instructions
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Preheat the oven to 350°F. Line a 9×13 pan with parchment paper and set aside.
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Make the carrot cake batter: whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a separate bowl, whisk oil, white sugar, brown sugar, applesauce, vanilla, and eggs until combined.
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Fold the wet ingredients into the dry until almost combined, then stir in the grated carrots. Do not overmix.
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Make the cheesecake: beat cream cheese and sour cream 1–2 minutes until smooth. Add sugar and vanilla and mix, then add eggs one at a time on medium-low speed.
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Spread half of the carrot cake batter into the prepared pan. It will be a thin layer—that’s fine.
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Dollop the cheesecake mixture over the carrot layer, then spoon the remaining carrot batter on top.
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Use a butter knife to swirl the layers gently to create large marbled swirls—avoid over-swiring.
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Bake 35–40 minutes until set. Note: the top may settle slightly after cooling due to the swirls; this does not affect the flavor.
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Cool completely at room temperature, then chill in the refrigerator for at least 3 hours or overnight before cutting and serving.
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Cut into squares using a warm or cleaned knife between cuts for clean slices. Serve and enjoy.
Notes
- Storage: keep refrigerated for 4–5 days or freeze up to 2–3 months.
- If you prefer a flatter top without swirls, layer the batters: half the carrot cake, half the cheesecake, remaining carrot cake, then the rest of the cheesecake. Skip swirling for a smoother finish.
- These amounts are tested for a 9×13 pan; other pan sizes may require baking time adjustments.
Nutrition Information
Nutritional information is an estimate and provided as a courtesy. Ingredients and calculations may vary.
Recipe inspiration from: https://www.dessertnowdinnerlater.com/carrot-cake-cheesecake-bars/
Photography: photos in this post were taken by Megan from The Broke Girl Table.