Description
These Carrot Cake Cheesecake Bars are a delicious twist on two beloved desserts—carrot cake and cheesecake! With a soft, spiced carrot cake base and a creamy, tangy cheesecake layer, these bars bring together the best of both worlds. Topped with a simple cream cheese frosting, they make for the perfect dessert for any occasion, from family dinners to holiday gatherings.
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Ingredients
Scale
For the Carrot Cake Layer:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2 large carrots)
- ½ cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Carrot Cake Layer
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.
- In a separate large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes.
- Add the oil and vanilla extract to the egg mixture and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the grated carrots and chopped nuts (if using).
- Pour the carrot cake batter into the prepared pan and spread it evenly with a spatula.
Step 2: Make the Cheesecake Layer
- In a medium bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and flour, mixing until smooth and combined.
- Carefully pour the cheesecake mixture over the carrot cake layer, spreading it out evenly.
Step 3: Bake the Bars
- Bake the bars in the preheated oven for 35-40 minutes, or until the cheesecake is set and the carrot cake is lightly browned around the edges.
- Let the bars cool in the pan on a wire rack for 10-15 minutes, then transfer to the refrigerator to chill for at least 2-3 hours (or overnight for best results).
Step 4: Make the Cream Cheese Frosting (Optional)
- Beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth.
- Once the bars are chilled and set, spread the cream cheese frosting evenly on top of the cheesecake layer.
- Slice into bars and serve!
Notes
- Grate the Carrots Finely: Finely grated carrots will help them blend into the batter and prevent large chunks in your carrot cake layer.
- Chill Before Cutting: These bars set better if you allow them to chill in the fridge for a few hours before cutting into them.
- Cream Cheese Frosting: While the frosting is optional, it adds a sweet, creamy touch that complements the spices of the carrot cake perfectly.
- No Nuts? Feel free to skip the walnuts or pecans if you’re not a fan, or substitute with raisins for a more classic carrot cake touch.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Cuisine: American