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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
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.
Ingredients
Carrot Cake
- 1 1/2 sticks Land O Lakes® Salted Butter, melted (3/4 cup melted)
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/3 cups grated carrot
Cheesecake
- 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons all-purpose flour
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Vanilla Icing
- 4 tablespoons Land O Lakes® Salted Butter, melted
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
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.
This post was originally published on March 30, 2021
I made these yesterday but only had an 8 inch square Pyrex pan or a 9×13 pan. I opted for the 8 inch square pan, and they took a lot longer that the recommended time frame, probably an extra 20-30 minutes (I expected they would take longer than recommended since the batter was pretty thick). The top ended up a bit browned on the edges, despite the foil tenting, probably due to the extra time in the oven. They look good though, I can’t wait to try them tomorrow. Debating between the recommended icing or some leftover cream cheese icing I had in my freezer from a carrot cake I made.
Hey Megan,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
So excited to make these!! Yum! Are they ok to make day before and refrigerate? Making to bring to family Easter celebration!
Hey Katie,
Yes, totally fine to do! I hope you love this recipe, let me know how it turns out! Happy Easter:) xTieghan
Can i make this the night before?
Hey Courtney,
Yes, that will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these for Easter dinner with my family tonight, BIG hit!! They were really good!
Hey Sue,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Do you have any suggestions for increasing this recipe? I was wondering if I could 1.5 it and bake it in a 13×9 pan or maybe in a Bundt pan?
Hey Jennifer,
That should work just fine in a 9×13 pan. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
The icing is chunk and not smooth. How can I correct this. My butter is melted and I even sifted the powdered sugar.
Hey Stephanie,
So sorry to hear this. Is there anything you may have adjusted in the recipe? It’s hard for me to say without actually seeing what your icing looks like. Let me know how I can help! xTieghan
This might be so silly! But I love your flower accent! What flowers can I use to safely decorate?
Hey Ashton,
I love ordering my edible flowers from Gourmet Sweet Botanicals, they have a bunch of great options! xTieghan
Could I make this as a loaf?
Hey Maddy,
Yes, that will work, I would just keep an eye on your baking time. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Hi! Do any alterations need to be made for your baking recipes for altitude? I know you are at altitude too, so should we just follow them as written? Thanks!
Hey Christine,
No need to adjust the recipes, you can follow them as is! I hope you love the recipe, please let me know how it turns out! xTieghan
Hi, making now and it says to include the melted butter in the carrot cake part, but when do I add the other 1/4 cup of salted butter?
Hey Jessica,
You will use 1/4 cup if butter in the icing in step 6. I hope you love the recipe, let me know how it turns out! xTieghan
Hi – do you think this will be okay in a 13 x 9 pan? Trying this today – thanks!
Hey Nicole,
Yes, that will work just fine, just be sure to keep an eye on them, you will probably need to reduce the baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you let the bars chill before putting the icing over them?
Hey Sage,
Yes, that is listed in step 5. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you 1/2 this recipe and use an 8×8 pan for a smaller gathering?
Hey Andie,
Yes, that should work just fine, just be sure to keep an eye on the baking time! I hope you love the recipe! xTieghan
This looks amazing! Do you think it’s possible to make this into a cake and not bars?
Hey Ashton,
Yes, that would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Are there other pan sizes that would work instead of 9×9? I have 8×8, 9×13, etc.
Hey Melissa,
An 8×8 pan would work just fine here. I hope you love the recipe, please let me know how it turns out! xTieghan
Hello from Holland. Loved it!!! My hub and guests also. Thank you so much for sharing this. Only the swirl was not there, but I will try a second time (aaah so delicious) and maybe than it will turn out different WITH swirl. Maybe add some more carrots also.
Hey there,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan