Description
Delicious Carrot Cake Cheesecake Bars with a rich cheesecake layer and moist carrot cake base.
Ingredients
Scale
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (118 ml) neutral oil (canola or vegetable)
- ½ cup (120 g) sour cream (or yogurt/applesauce), room temperature
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 ½ cups (170 g) shredded carrots
- 16 oz (452 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment.
- Whisk flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves; set aside.
- In another bowl, whisk oil, sour cream, eggs, and vanilla. Add to dry ingredients and mix until nearly combined.
- Fold in shredded carrots gently.
- Beat cream cheese, sugar, and vanilla until smooth; add eggs one at a time and mix just until blended.
- Spread half the carrot batter in the pan. Dollop cheesecake batter over it, then add remaining carrot batter. Swirl lightly with a knife.
- Bake 35–40 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool completely, then refrigerate. Serve chilled.
Notes
- Avoid over-mixing to keep the cake tender.
- Light swirling gives the best marbled look.
- Peel carrots to prevent green specks after baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 330
- Sugar: 22 g
- Fat: 21 g
- Carbohydrates: 32 g
- Protein: 6 g
Keywords: Carrot Cake Cheesecake Bars