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–+ servings
A stack of freshly baked Carrot Cake Cream Cheese Bars topped with cream cheese frosting, garnished with shredded carrots and a touch of green, showcasing the moist interior filled with shredded carrots.

Carrot Cake Cream Cheese Bars

Dense, chewy, moist bars that taste just like carrot cake with a cream cheese topping baked right in, making them easier to prepare and serve!
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Prep Time 5 minutes
Cook Time 30 minutes
cooling time 2 hours
Total Time 2 hours 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 232
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup unsalted butter melted (Use room temperature butter for easy melting)
  • 1 large egg At room temperature for even mixing
  • 1 cup light brown sugar packed (Packed tightly for best results)
  • 2 to 3 teaspoons ground cinnamon Adjust for desired spice level
  • 1 teaspoon ground ginger Adds warmth to the flavor
  • 1 teaspoon allspice Balances the spices
  • ½ teaspoon ground cloves Adds depth of flavor
  • 2 teaspoons vanilla extract For sweetness and flavor
  • 1 cup all-purpose flour Regular flour works best
  • ½ teaspoon kosher salt Or to taste
  • 1 cup grated carrots loosely packed (Grate fresh carrots for best texture)
  • 4 ounces brick-style cream cheese softened to room temperature (Full-fat works best for creamy texture)
  • 1 egg yolk Discard the white or save for another use
  • ¼ cup granulated sugar For sweetening the cream cheese filling

Method
 

  1. Preheat oven to 350°F, line an 8×8-inch pan with non-stick foil, and spray with cooking spray.
  2. In a large microwave-safe bowl, melt the butter on high for about 1 minute. Let it cool slightly.
  3. Whisk the egg, brown sugar, spices, and vanilla extract into the butter until smooth.
  4. Add the flour and salt to the mixture and stir until combined, being careful not to overmix.
  5. Stir in the grated carrots until evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. For the cream cheese filling, beat the cream cheese, egg yolk, and granulated sugar in a medium bowl with an electric mixer on high until smooth and fluffy, about 4 minutes.
  8. Spread the cream cheese mixture over the carrot batter using a butter knife or spatula, and gently swirl it into the batter.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the bars cool completely in the pan at room temperature for at least 2 hours, or overnight, before slicing.

Nutrition

Serving: 1gCalories: 232kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 61mgSodium: 137mgPotassium: 113mgFiber: 1gSugar: 20gVitamin A: 1145IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

The balance of spices in these bars is strong, so feel free to adjust them if you prefer a milder flavor. These bars are best after cooling completely, allowing the flavors to develop.

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