I love combining the rich, creamy texture of cheesecake with the warm, spiced flavors of carrot cake in these Carrot Cake Cheesecake Bars. They’re perfect when I want a dessert that feels both comforting and a little special, with layers that blend beautifully together in every bite.

Ingredients

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

Carrot Cake Layer:

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

⅓ cup vegetable oil

½ cup brown sugar

1 egg

½ teaspoon vanilla extract

1 cup finely grated carrots

Optional: ¼ cup crushed pineapple, drained OR ¼ cup chopped pecans or walnuts

Cheesecake Layer:

8 oz cream cheese, softened

¼ cup granulated sugar

1 egg

½ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Line an 8x8" pan with parchment paper or grease it lightly.

In a bowl, whisk together the dry ingredients for the carrot cake layer: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, mix the vegetable oil, brown sugar, egg, and vanilla extract.

Stir in the grated carrots and the optional pineapple or nuts if using.

Fold the dry ingredients into the wet ingredients until just combined. Set the batter aside.

For the cheesecake layer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract, and mix until creamy.

Spread about two-thirds of the carrot cake batter into the prepared pan.

Pour the cheesecake mixture over the carrot cake layer and spread gently.

Drop spoonfuls of the remaining carrot cake batter over the cheesecake layer, then swirl gently with a knife to create a marbled effect.

Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.

Allow to cool completely, then chill in the fridge for at least 2 hours before slicing and serving.

Servings and Timing

This recipe yields about 9 bars, depending on how large I cut them. It takes roughly 10-15 minutes to prepare, 35-40 minutes to bake, and at least 2 hours to chill before serving.

Variations

I like to switch up the texture and flavor by adding chopped nuts like pecans or walnuts into the carrot cake batter. Sometimes, I include crushed pineapple for extra moisture and a subtle sweetness. For a twist, I’ve also experimented with raisins or shredded coconut. If I want a dairy-free version, I swap the cream cheese with a plant-based alternative and adjust the sweetness accordingly.

Storage/Reheating

I keep these bars stored in an airtight container in the refrigerator for up to 4 days. Because of the cheesecake layer, I don’t recommend freezing, as the texture may change when thawed. When I want to serve them slightly warmer, I let the bars sit at room temperature for about 15-20 minutes before eating — reheating in the microwave is possible but can affect the creaminess.

FAQs

Can I make these bars ahead of time?

Yes, I often make these bars a day in advance. Chilling them overnight helps the flavors meld together and makes slicing easier.

What if I don’t have an 8x8 pan?

If I don’t have an 8x8 pan, I use a similar-sized baking dish, like 9x9, but keep an eye on the baking time as it might be a little shorter or longer.

Can I use shredded carrots instead of grated?

I prefer finely grated carrots for the best texture, but shredded carrots work in a pinch—just make sure they’re not too coarse.

How do I know when the bars are done baking?

I look for a lightly golden edge and a cheesecake center that’s mostly set but still slightly jiggly in the middle. It will firm up as it cools.

Can I double this recipe?

Absolutely! If I double the ingredients, I use a 9x13 pan and increase the baking time to about 45-50 minutes, checking for doneness regularly.

Conclusion

These Carrot Cake Cheesecake Bars are one of my favorite desserts when I want something a little indulgent but still homey and comforting. The blend of creamy cheesecake and spiced carrot cake layers makes every bite special. They’re straightforward to make, perfect for sharing, and always a crowd-pleaser in my kitchen.

Recipe:

Carrot Cake Cheesecake Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 2 hours 45 minutes (including chilling time)
Yield: 9 bars
Diet: Vegetarian

Print Recipe

Description

Rich and creamy cheesecake layered with moist, spiced carrot cake in easy-to-make bars that blend comforting flavors and textures.

Instructions

Preheat oven to 350°F (175°C). Line an 8x8" pan with parchment paper or grease lightly.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
In another bowl, mix vegetable oil, brown sugar, egg, and vanilla extract.
Stir in grated carrots and optional pineapple or nuts if using.
Fold dry ingredients into wet ingredients until just combined. Set aside.
Beat cream cheese until smooth. Add sugar, egg, and vanilla extract; mix until creamy.
Spread about two-thirds of carrot cake batter into the prepared pan.
Pour cheesecake mixture over the carrot cake layer and spread gently.
Drop spoonfuls of remaining carrot cake batter over cheesecake layer and swirl gently with a knife for marbled effect.
Bake 35–40 minutes until center is set and edges are lightly golden.
Cool completely, then chill in fridge at least 2 hours before slicing and serving.