Carrot Cake Bars with Cheesecake Swirl Recipe

5 from 1 vote

Carrot Cake Bars with Cheesecake Swirl Recipe

These carrot cake bars bake in one 9x13 pan, so you get carrot cake and a hint of cheesecake together without making two separate desserts. I swirl a cinnamon-spiced cheesecake batter through classic carrot cake batter, then finish it with a simple cinnamon glaze. One pan, one bake, both desserts.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 449kcal

Author: Lyuba Brooke

Ingredients

Carrot Cake:

4 eggs room temperature
3 cups finely grated carrots
3/4 cup veggie oil
2 Tsp vanilla extract
2 cups all purpose flour
1 cup white granulated sugar white granulated
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg

Cheesecake Swirl:

8 oz cream cheese softened
1 egg room temperature
1/2 cup white granulated sugar
1 Tbsp all purpose flour
1/4 cup sour cream
1/4 cup heavy whipping cream
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Cinnamon Glaze:

1/2 cup powdered sugar
1 1/2 Tbsp heavy whipping cream
1/2 tsp ground cinnamon

Instructions

Preheat oven to 350℉. Grease a 9x13 baking pan.
In a large mixing bowl, combine eggs, carrots, vanilla extract, and oil. Whisk very well until completely combined.
Sift in flour, sugar, baking soda, baking powder, cinnamon, and nutmeg. Whisk well and pour into the prepared baking pan. Set aside.
With electric mixer, beat cream cheese until smooth. Add sugar and beat for a couple of minutes.
Add egg and beat until combined.
Add sour cream and heavy cream and beat until smooth. Scrape sides and bottom of the bowl and beat for a couple more minutes.
Add cinnamon, nutmeg, and flour. Beat until combined.
Drop spoonfuls of cheesecake batter all over the carrot cake batter. Using a small spatula (or a butter knife), gently swirl cheesecake batter into carrot cake batter. Make sure that batter is even throughout the pan so it bakes evenly. If not, you can gently shake the pan to even it out.
Bake for 43-45 minutes.
To make the glaze, add powder sugar sugar and cinnamon to a small bowl. Add warmed heavy cream and whisk until all smooth. Place glaze into a piping bag. Cut off a small tip off the piping bag when ready to glaze the cake and drizzle the cake with cinnamon glaze.

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