Description

These Cream Cheese Carrot Cake Bars are soft, spiced, and loaded with all the best parts of classic carrot cake—plus a rich swirl of sweet cream cheese. They’re perfect for spring gatherings, holidays, or when you just want a slice of something cozy and comforting without making a whole cake.

Ingredients

For the Carrot Cake Batter:

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 1/4 cups finely grated carrots (about 2 medium carrots)
1/4 cup crushed pineapple, drained (optional, for extra moisture)
1/4 cup chopped walnuts or pecans (optional)

For the Cream Cheese Swirl:

6 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a large bowl, whisk oil, both sugars, eggs, and vanilla until smooth.
Combine: Stir in the dry ingredients, then fold in grated carrots, pineapple (if using), and nuts.
Make cream cheese swirl: In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble: Pour carrot cake batter into the pan. Drop spoonfuls of the cream cheese mixture on top and swirl gently with a knife or skewer.
Bake: Bake for 28–32 minutes, or until the center is set and a toothpick comes out mostly clean.

Cool and cut: Let cool completely before slicing into bars. Chill for cleaner cuts if desired.

Notes

You can double the recipe for a 9×13-inch pan; increase bake time slightly.

For extra indulgence, drizzle with cream cheese glaze or a dusting of powdered sugar.

Store in the fridge for up to 5 days. These bars taste great cold!