Carrot Cake Cheesecake Bars

Why You’ll Love This Recipe

I love these bars because they combine the warmth of carrot cake with the smooth tang of cheesecake, all in one bite. They’re portable, easy to slice, and even better when made ahead — making them perfect for potlucks, family events, or whenever I’m craving something decadent but a little different. The optional cream cheese frosting takes them over the top, but they’re just as good on their own.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake Layer:

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/4 cup vegetable oil

• 1/2 cup brown sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 3/4 cup finely grated carrots

• 1/4 cup crushed pineapple, drained

• 1/4 cup chopped walnuts (optional)

For the Cheesecake Layer:

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 tablespoons all-purpose flour

For the Cream Cheese Frosting (Optional):

• 4 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla extract

directions

1. I preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate large bowl, I combine the oil, brown sugar, egg, and vanilla. Then I stir in the grated carrots and drained pineapple. I fold in the dry ingredients until just combined, and add walnuts if I’m using them.

4. For the cheesecake layer, I beat the softened cream cheese and sugar until smooth. I add the vanilla and eggs one at a time, mixing well after each, then stir in the flour until just incorporated.

5. I spread half of the carrot cake batter into the prepared pan. Then I pour the cheesecake layer over it evenly.

6. I drop spoonfuls of the remaining carrot cake batter on top and swirl it gently with a knife to create a marbled effect.

7. I bake the bars for 45 to 50 minutes, until the center is set and a toothpick inserted comes out mostly clean.

8. I let the bars cool completely in the pan, then refrigerate them for at least 4 hours, or overnight, to firm up.

9. If I’m using the frosting, I beat the cream cheese and butter until smooth, then add the powdered sugar and vanilla. I spread it over the chilled bars just before serving.

Servings and timing

This recipe makes 9 rich, satisfying bars. From start to finish, it takes about 5 hours — 20 minutes to prep, 50 minutes to bake, and several hours to chill. I always make them a day ahead so they’re ready to slice and serve with ease.

Variations

• I sometimes add shredded coconut to the carrot cake batter for extra texture and flavor.

• If I want a fruitier note, I mix some raisins or chopped dried apricots into the batter.

• For a lighter version, I skip the frosting and dust the top with powdered sugar before serving.

• I use a 9×9-inch pan for thinner bars or double the recipe for a larger crowd.

storage/reheating

I store these bars covered in the fridge for up to 4 days. They’re best served cold or at room temperature, so I let them sit out for a few minutes before serving. I don’t recommend reheating them, as it can affect the texture of the cheesecake layer.

FAQs

Can I make these bars without pineapple?

Yes, I can leave it out, but I find that pineapple adds moisture and a subtle tang that complements the cheesecake. If I skip it, I might add a tablespoon of applesauce for balance.

How do I know when the bars are done baking?

I look for a set center with only a slight jiggle. A toothpick inserted into the edge should come out mostly clean, though the center may cling slightly — it will firm up as it cools.

Can I freeze these bars?

Yes, I freeze them without frosting by wrapping them tightly in plastic wrap and foil. They keep for up to 2 months. I thaw them in the fridge overnight before serving.

Do I have to use full-fat cream cheese?

Full-fat gives the creamiest result, but I’ve also used reduced-fat cream cheese successfully. I avoid fat-free varieties as they can be watery and affect the texture.

Can I double the recipe?

Absolutely. I double the ingredients and use a 9×13-inch pan. I may need to add 5–10 minutes to the baking time, so I keep an eye on the center for doneness.

Conclusion

Carrot Cake Cheesecake Bars are one of those desserts I turn to when I want to impress without making an elaborate cake. The combination of spiced carrot cake and smooth cheesecake is comforting, flavorful, and just decadent enough. Whether I’m baking for a spring holiday or just want a slice of something special, these bars never disappoint.