Carrot Cake Bars - Delicious Dessert for Easter and Beyond

If you’re on the hunt for a treat that tastes like pure springtime happiness, these Carrot Cake Bars are it. Moist, tender, swirled with creamy cheesecake, and kissed with just the right amount of cinnamon—honestly, what more could you want in an Easter Dessert Bars lineup?

I make carrot-cake-inspired goodies twice a year without fail. First, right around Easter—because IMO, carrot cake is basically the unofficial mascot of the holiday. And second? When the carrots in my garden suddenly explode into life, or when I spot a bunch at the farmers market practically shouting my name. (FYI: I always give in.)

These bars take everything you love about a classic Carrot Cake Bars Recipe—warm spices, sweet carrots, incredible moisture—and level it up with a luscious cheesecake swirl. That swirl alone makes them feel like the fun cousin of those iconic recipes like Carrot Cake Cheesecake Bars Recipe Allrecipes and Carrot Cake Cheesecake Bars Recipe Pioneer Woman. But here’s the kicker: these bars are way easier.

Need a crowd-pleasing Dessert Bar Recipe? Done. Want something easy enough for a weeknight bake but impressive enough for a potluck? You’re covered. These bars also slide right into your lineup of favorite Cookie Bar Recipes—even though they’re technically Cake Bars (but let’s not get too technical — dessert is dessert).

The batter whips up fast, the ingredients stay simple, and the results? Bold flavors. Big smiles. No leftovers. That’s the dream, right?

So whether you’re prepping for Easter brunch, sneaking in a sweet treat “just because,” or stocking up on clever ways to use fresh garden carrots, this Cake Bars Recipe always delivers. And trust me—you’ll want to make these long after the bunny decorations go back in the box.

Carrot Cake Bars - Delicious Dessert for Easter and Beyond

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Course: Dessert

Cuisine: American

Servings: 9 bars

Author: Alma

Ingredients

Carrot Cake Bars

• ½ cup melted butter
• 1 cup packed light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup finely shredded carrots

Cheesecake Swirl

• 4 ounces softened cream cheese
• ¼ cup granulated sugar
• 1 large egg yolk
• ¾ teaspoon vanilla extract

Instructions

Get Ready

Heat your oven to 350°F. Lightly coat an 8×8-inch square baking pan with nonstick spray. If you prefer cleaner edges, line the pan with parchment first, then give it a quick spritz of spray.

Make the Carrot Cake Batter

Melt the butter in a microwave-safe bowl—start with 30 seconds and add 10–15 seconds more if needed.

Stir the melted butter and brown sugar together in a medium bowl until smooth and glossy.

Mix in the egg and vanilla.

Add the flour, cinnamon, baking powder, and salt. Stir until everything forms a thick, even batter.

Fold in the shredded carrots, then set the bowl aside.

Mix the Cheesecake Layer

In another bowl, beat the cream cheese and sugar with a hand mixer until completely creamy.

Add the egg yolk and vanilla, then continue mixing until the mixture turns silky and smooth.

Assemble the Bars

Spread half of the carrot cake batter into the prepared pan.

Drop spoonfuls of half the cheesecake mixture over the top—no swirling yet.

Spoon the remaining carrot batter across the surface, filling in gaps.

Add the rest of the cheesecake mixture in small dollops over the top.

Use a knife or skewer to swirl the two batters together. Go for as many or as few swirls as you like.

Bake

Bake for 35–40 minutes, or until the edges turn golden and the center barely moves when gently shaken.

Let the bars cool completely before slicing. Store them in the fridge in an airtight container.

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