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Swirled Carrot Cake Cheesecake Bars…the best of both worlds. Sweet carrot cake with notes of vanilla and cinnamon, swirled with rich, creamy cheesecake, and generously glazed with a retro-style vanilla glaze for an extra special touch. The added bonus is that these bars take almost no effort to make. The perfect treat for all your upcoming spring events…or simply to enjoy as an afternoon snack. Every last bite is truly delicious!

This post is sponsored by Land O’Lakes.

I often have a hard time deciding between two recipes. Both can sound so delicious and exciting to create that I just can’t choose between them. That was the situation a few weeks ago when I was going back and forth on just what sweet Easter recipes I wanted to share this year. Both carrot cake and cheesecake are Easter classics (and in general very spring).

So how am I supposed to choose just one…you know?

Then I started thinking, what about putting the two together? Made sense in my mind. I mean the best carrot cakes are the ones that get frosted with a creamy, cream cheese frosting. Naturally, a carrot cake cheesecake sounded like the perfect marriage of flavors.

The process is simple, here are the details

You’ll want to start with the carrot cake…everyone makes theirs a little differently. But my secret is to use a bit of salted butter to keep the cake moist, light, and fluffy…just the right amount of buttery, salty flavor. As with most of my baking recipes, I like to use Land O Lakes® Salted Butter, which is always my go-to butter for both baking and cooking. It’s sweet and creamy and always turns out the best baked goods. My fridge is stocked at all times and love knowing that Land O Lakes is farmer owned.

Simply mix the melted butter with brown sugar (which is also key for a light caramel-like flavoring), vanilla, and eggs. Add the dry ingredients then stir in lots of shredded carrots.

Once the carrot cake batter is made, work on the cheesecake. It’s just five ingredients, but that’s all you need for a great cheesecake batter! The trick is to start with softened cream cheese. Then beat the cream cheese together with the sugar until it’s light and whipped. This will leave you with an especially creamy and rich cheesecake swirl.

Now, you layer the two together

You’ll start with the carrot cake, then add a thick layer of cheesecake. From here, dollop over the remaining carrot cake and finish with the cheesecake. I know it’s tempting, but don’t swirl the batters together. Just bake as is and you’ll be left with swirls of cheesecake throughout the carrot cake.

It’s so pretty! So no swirling!

Bake the bars, let them cool, and then…

That Retro-Style Icing

I am very into retro-style icing right now. This final layer isn’t needed. But it sure does leave you with an extra special carrot cake cheesecake bar that’s just a touch better than any other.

The icing is buttery, sweet, creamy, and pairs perfectly with the flavors and textures within these bars.

These bars are great for spring but especially fun and fitting for upcoming Easter! I can’t wait to make them again very soon. My family always gets so excited to see those pretty swirls of cheesecake every time I slice into these bars.

They’re the prettiest…and of course delicious!!

Looking for other spring-like bars, try these:

Lunchroom Chocolate Peanut Butter Bars

Blueberry Lemon Cheesecake Bars with Candied Lemon

Creamy Lemon Bars with Browned Butter Raspberries

Lastly, if you make these Swirled Carrot Cake Cheesecake Bars be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

For questions about the type of mixer, racks, and mixing bowls I use, whether you can incorporate nuts into this recipe, and more, check out the FAQ below!

Frequently Asked Questions

What type of mixer do you use when preparing this recipe?

I use a KitchenAid Artisan Series Standing Mixer for baking recipes that require mixing. Check out our HBH shop page: Tieghan’s Kitchen Favorites for a list of the tools I use in the kitchen.

Can you add nuts, such as pecans or walnuts to this recipe?

Yes! You can add in chopped pecans or walnuts for a chewy consistency and nutty flavor. Simply add the nuts during the mixing step!

Should you use a wire rack to ensure the cakes cool before placing them in the refrigerator?

Yes, after the cake has cooled for about 15 minutes in the pan, you can transfer it to a wire rack to wrap and place in the fridge. Alternatively, you can cut the cake after it cools from the oven and place the bars on the cooling rack before wrapping the cakes and placing them in the fridge to cool for 3-4 more hours prior to icing.

Do you have a favorite mixing bowl that you use in your kitchen?

Yes! Check out our HBH Shop Page and navigate to Tieghan’s Kitchen Favorites to see my favorite mixing bowls, wire racks, and more kitchen tools.

Is Carrot Cake healthy?

Although carrot cake incorporates carrots, it’s just as indulgent as a chocolate cake or any other sweet treat. We live by everything in moderation over at Half Baked Harvest! A healthy lifestyle incorporates treating yourself every once in a while! 🙂

Carrot Cake Cheesecake Bars

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Calories Per Serving: 172 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Carrot Cake

Cheesecake

Vanilla Icing

US Customary – Metric

Instructions

  • 1. Preheat the oven to 350° F. Line a 9 inch square baking pan with parchment paper.
    2. To make the carrot cake. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, salt, and cinnamon, beating until just combined. Stir in the grated carrots.
    3. To make the cheesecake. In a mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes. Add the eggs, one at time until incorporated. Add the vanilla and beat once more until the mixture is smooth.
    4. Assemble. Working with the carrot cake batter, spread about 2/3rds of the batter into the prepared pan in an even layer. Now pour over 2/3rds of the cheesecake batter, then dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer. Lastly, pour/drizzle over the remaining cheesecake batter. Take the pan and tap it against the counter 2-3 times to help pop any air pockets in the cheesecake.
    5. Bake for 45-55 minutes, tenting the cake with foil halfway through cooking to prevent the top from browning. Allow the cake to cool in the pan, then transfer to the fridge to chill completely, at least 3 hours.
    6. To make the icing, whisk the butter, powdered sugar, vanilla, and 2 tablespoons water (or milk), until smooth. If needed, thin with additional water/milk. Drizzle the icing over the bars. Let set for 1-ish hour…or slice, snack, and enjoy! The bars can keep chilled in the fridge for up to 5 days.
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This post was originally published on March 30, 2021
4.24 from 271 votes (240 ratings without comment)

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Comments

  1. 3 stars
    My Carrot cake ended up a little bit dry and I had difficulty swirling the cream cheese mix and carrot cake together because my cake mix ended up so dense. I also added a little cinnamon to my icing and think that coconut would also be a good addition to the icing. They seemed quite enjoyable warm from the oven as well. Still delish but I may try a few adjustments next time. A great spring/Easter treat!

    Reply

    1. Thanks for trying the recipe Kinsey! Was there anything you may have adjusted? Let me know if I can help! xTieghan

      Reply

  2. Wow these look insanely good. Love a good carrotcake and cheesecake, sounds like a perfect combo! Might make these for Easter this weekend.

    xo Jessica
    an indigo day

    Reply

  3. Do you think it would be possible to bake it in a loaf dish and half the recipe? Only have two to feed this year! Let me know your best suggestions, thanks!

    Reply

    1. Hey Annie,
      Yes, that should work just fine, I would just keep an eye on the baking times. I hope you the recipe, let me know how it turns out! xTieghan

      Reply

    1. Hey Wendy,
      Yes, that should work just fine, I would just keep an eye on the baking times. I hope you the recipe, let me know how it turns out! xTieghan

      Reply

    1. Hey there,
      So sorry, I have not tested this recipe without the egg, but you could certainly try a chia or flax egg! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  6. This recipe sounds absolutely amazing! I only have unsalted butter – can I simply add some additional salt to the recipe?

    Reply

    1. Hey Diane,
      You bet! I would add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Yolanda,
      I’ve not tested this, but I’m sure walnuts would add great flavor. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. I was going to make your carrot cake from your cookbook for Easter weekend, now I’m torn! Looks delish. Xx

    Reply

  10. Such a delicious combo. There is a steakhouse near me, that used to have a cake on their dessert menu that was a layer of cheese cake, layer of carrot cake, and another layer of cheesecake. It was so, so, so good. Still sad they took it off the menu!

    Reply

  11. The recipe says 1/2 cup granulated sugar but your recipe instructions say to add BROWN SUGAR”.. which is it?

    Reply

    1. Hey Shelley,
      For the carrot cake batter, you are going to use 1/2 cup of brown sugar which is used in step 2. Then, you are going to use 1/2 cup of granulated sugar for the cheesecake in step 3. Hope this makes sense! xTieghan

      Reply

  12. You read my mind! I was already planning to combine a cheesecake recipe with acozykitchen.com’s carrot cake recipe with brown butter cream cheese icing for this Easter.

    Reply

  13. This looks like a perfect Easter treat. I have pinned this one for the weekend. I do love carrot a good carrot cake 🙂

    Reply

    1. Hey Erin,
      I would recommend using an equal amount of Cup4cup GF flour. I hope you enjoy the bars, please let me know if you give them a try! xTieghan

      Reply