Why You’ll Love This Recipe

Cream Cheese Carrot Cake Bars combine the best of both worlds—rich, moist carrot cake and tangy-sweet cream cheese swirl. These soft, spiced dessert bars are easy to slice and serve, making them perfect for spring gatherings, Easter, or whenever you’re craving a cozy treat with a creamy twist.

ingredients

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

For the carrot cake batter:
all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
brown sugar
granulated sugar
eggs
vegetable oil
vanilla extract
finely shredded carrots
optional: chopped walnuts or pecans, raisins

For the cream cheese swirl:
cream cheese (softened)
granulated sugar
egg yolk
vanilla extract

directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease lightly.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat together brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.

Gradually add the dry ingredients to the wet mixture and stir until combined.

Fold in shredded carrots and any optional add-ins.

Spread ¾ of the carrot cake batter into the prepared pan.

In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.

Drop spoonfuls of the cream cheese mixture over the batter. Add the remaining carrot cake batter in dollops, then swirl gently with a knife or skewer.

Bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Cool completely before slicing into bars.

Servings and timing

This recipe yields about 20 bars.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling time: 30–60 minutes
Total time: about 1 hour 30 minutes

Variations

Add crushed pineapple for extra moisture and flavor.
Use whole wheat flour for a heartier texture.
Top with a light dusting of powdered sugar before serving.
Add a handful of mini white chocolate chips for sweetness.
Bake in a muffin pan for carrot cake swirl cupcakes.

storage/reheating

Store bars in an airtight container in the fridge for up to 5 days.
Let sit at room temperature for 10 minutes before serving for best texture.
Freeze individually wrapped bars for up to 2 months.

FAQs

Can I use pre-shredded carrots?
Freshly shredded carrots are best—they’re more moist and tender.

Can I use a boxed carrot cake mix?
Yes—just prepare the mix and add the cream cheese swirl on top.

Do these bars need to be refrigerated?
Yes, because of the cream cheese swirl.

Can I make them gluten-free?
Yes, with a 1:1 gluten-free flour blend.

Can I add frosting instead of a swirl?
Yes—bake plain carrot cake bars, cool, then spread with cream cheese frosting.

Conclusion

Cream Cheese Carrot Cake Bars are a deliciously easy way to enjoy the cozy spices and creamy tang of traditional carrot cake in a fuss-free, portable dessert. Whether you serve them at brunch, parties, or just with a cup of tea, these bars are sure to be a seasonal favorite.