I stole this recipe for Swirled Carrot Cake Cheesecake Bars from melskitchencafe.com. These delicious dessert bars are perfect for Easter. Carrot cake batter is swirled with cheesecake batter and baked in a 9×13 inch pan. Half of the carrot cake batter is spread into the bottom of the pan. Next the cheesecake batter is spooned over the carrot cake. Then the second half of the carrot cake batter is dropped on top. The two batters are lightly swirled together, then the cake is baked. After cooling completely the bars are cut. This dessert is a delicious way to sneak carrots in your diet.
“Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter.” – Fran Lebowitz, American Author (see more quotes in the Quotes tab)
This recipe starts with shredding ½ lb carrots to yield 2 cups.
Preheat oven to 350 F. Line a 9×13 baking pan with parchment, overhanging edges. Lightly grease the bottom and sides with cooking spray and set aside. For the carrot cake batter, in a medium bowl, whisk together 1 ¼ cups flour, ¾ tsp cinnamon, ¾ tsp baking powder, ½ tsp baking soda, ¼ tsp nutmeg and ¼ tsp salt.
Then in another medium bowl, whisk together ¾ cup granulated sugar, ¼ cup brown sugar, 2 eggs, ¾ cup vegetable oil and 1 tsp vanilla until very well combined, 1-2 minutes.
Next add the dry ingredients and then the carrots and mix until no dry steaks remain but don’t over mix!
Spread half of the carrot cake batter in a thin layer on the bottom of the prepared pan.
For the cheesecake batter, whip 16 oz cream cheese and ½ cup granulated sugar with an electric mixer until smooth and well-combined, 1-2 minutes. Then add 2 tbsp sour cream, 2 eggs, and 1 tsp vanilla and mix for another minute until evenly combined. Scraping down the sides of the bowl as needed.
Spoon the cheesecake batter and remaining carrot cake batter over the top, alternating heaping dollops so there’s an even amount of batter across the bars. Use a knife to lightly swirl the batter together.
Bake the bars for 35-40 minutes until the top springs back lightly to the touch. Let cool completely.
Cut into bars and enjoy!
If you liked this recipe for Swirled Carrot Cake Cheesecake Bars then you can try Mama Dip’s Carrot Cake, Carrot Bundt Cake with Cheesecake Filling and Cream Cheese Frosting or Easy Carrot Cake Mix Cookies. Or you can try other Easter desserts like Nothing Bundt Cakes Lemon Cake Copycat, Lemon Lasagna or 2 Ingredient Lemon Cake Bars.
Swirled Carrot Cake Cheesecake Bars
Ingredients
Carrot Cake
- 1 ¼ cups AP flour
- ¾ tsp ground cinnamon
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp nutmeg
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- ½ lb carrots finely shredded (2 cups)
Cheesecake Batter
- 2 packages (16 oz total) cream cheese, softened
- ½ cup granulated sugar
- 2 tbsp sour cream
- 2 large eggs
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 F. Line a 9×13 baking pan with parchment, overhanging edges to make it easier to lift and cut bars. Lightly grease the bottom and sides with cooking spray and set aside.
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For the carrot cake batter, in a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg and salt. Set aside.
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In another medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil and vanilla until very well combined and lighter in color, 1-2 minutes.
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Add the dry ingredients and then the carrots and mix until no dry steaks remain but don’t over mix!
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For the cheesecake batter, whip the cream cheese and granulated sugar with an electric mixer until smooth and well-combined, 1-2 minutes. Add the sour cream, eggs, and vanilla and mix for another minute until evenly combined, scraping down the sides of the bowl as needed.
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Spread half of the carrot cake batter in a thin layer on the bottom of the prepared pan. Spoon the cheesecake batter and remaining carrot cake batter over the top, alternating heaping dollops so there’s an even amount of batter across the bars.
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Use a knife to lightly swirl the batter together. Bake the bars for 35-40 minutes until the top springs back lightly to the touch. Let cool completely. Serve at room temperature or chilled. If making ahead of time, refrigerate until serving.