Carrot Cake Cheesecake Bars

by Haley // March 18, 2025

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Carrot cake cheesecake bars are the ultimate dessert mashup! With a spiced carrot cake crust and a creamy, rich cheesecake center swirled with a cake topping, these bars have the best mix of flavors and textures.

Carrot cake cheesecake bars stacked on each other.

These carrot cake cheesecake bars are the perfect dessert to combine two beloved treats into one delicious bite! They join the creamy richness of cheesecake with the sweet, spiced goodness of carrot cake. The smooth, tangy cheesecake perfectly complements the moist, flavorful cake for a dessert that truly gives you the best of both worlds.

Carrot cake is undeniably one of the best springtime treats, and if you love it as much as I do, you’ll also want to try my carrot cake cookies with cream cheese frosting, easy carrot cake pancakes and baked carrot cake donuts. These perfectly portioned bars will definitely be making an appearance on my Easter dessert menu!

Table of Contents

Why You’ll Love This Recipe

Perfect pairing. The warm spice of carrot cake comes together with the rich creaminess of cheesecake in every bite. Carrot cake cheesecake bars are absolutely incredible!
Easy to make. All the flavors of a classic layered carrot cake without any of the hassle! This recipe is just simple layers that bake together beautifully.
Great for any occasion. Perfect for Easter, spring gatherings, or anytime you want a unique and delicious treat.
Make-ahead friendly. Since these require some chill time before serving, they’re great to make ahead of a holiday celebration or party.

Ingredient Notes

Small bowls with ingredients for making carrot cake cheesecake bars.

Carrot Cake Bars

All-purpose flour: Provides the structure for the cake layers, keeping them soft yet sturdy.
Spices: A mix of ground cinnamon, nutmeg and ginger give these bars that signature cozy flavor.
Baking soda: Gives the cake layer a light and fluffy texture.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture to the cake layers.
Light brown sugar: Brings a deep caramel-like sweetness and keeps the cake soft.
Egg: Binds everything together and adds structure.
Vanilla extract: For warm, subtle sweetness.
Shredded carrots: Freshly grated for natural sweetness, moisture, and texture.

Cheesecake Swirl

Cream cheese: The creamy, tangy element that creates a luscious cheesecake layer.
Granulated sugar: Perfectly sweetens the cheesecake filling.
Egg: Gives the cheesecake structure and keeps it smooth and rich.
Vanilla extract: Adds warmth and rounds out the flavors in the cheesecake layer.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Nutty crunch: Stir in chopped walnuts or pecans to the carrot cake batter for extra texture and a nutty flavor.

Coconut twist: Add shredded coconut to the batter for a subtle tropical sweetness.

Raisin lover’s version: Mix in golden or regular raisins for a chewy bite of sweetness.

How to Make Carrot Cake Cheesecake Bars

Process of mixing carrot cake in large bowls.

In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Set aside.
In a medium bowl, vigorously whisk together the melted butter and brown sugar. Then, stir in the egg and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until completely combined. Fold in the shredded carrots and set aside.
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and sugar until smooth. Add the egg yolk and vanilla and mix until combined.

Adding cake batter and cheesecake filling to the bottom of a pan followed by a topping of more cake batter.

Pour half the cake batter in prepared baking pan. Then, spread into an even layer and use a spoon to drop dollops of the cheesecake mixture onto the batter in the pan. Gently spread into an even layer (it doesn’t have to be perfect).
Drop spoonfuls of the remaining batter on top and use a knife to swirl the batter into the cream cheese layer. Bake at 350℉ for 35 to 40 minutes or until the edges are set and the center barely jiggles when gently shaken. Cool completely to room temperature. Finally, chill the bars in the refrigerator for 30 minutes before cutting and serving.

Expert Tips

Don’t use pre-shredded carrots. For the best results, always use freshly grated carrots when baking. Avoid pre-shredded store-bought carrots, as they tend to be dry. Grating them yourself ensures extra moisture for the carrot cake layer. I recommend using the fine side of a box grater or pulsing them in a food processor for the perfect texture.

Use the dollop method. To create just enough cheesecake swirl on top, spoon large dollops of the cream cheese mixture over the cake batter base, making it easier to spread without fully blending into the batter. Then, add dollops of the reserved cake batter on top. In addition, to create the perfect swirl, gently run a butter knife through the layers, being careful not to go too deep—you want to keep the bottom layer intact for the best texture and appearance.

Cool completely, then chill the bars. A key tip for getting the best texture and flavor from these carrot cake cheesecake bars is to let them cool completely at room temperature before refrigerating them. Chilling the bars in the fridge after they’ve cooled helps the layers set and solidify, making them easier to cut into neat, clean squares. Plus, the flavors have time to meld together, which can make these taste even better! For the best results, I recommend chilling them for at least 30 minutes before serving.

Bars with layers of cheesecake and carrot cake on parchment paper near carrots.

Make Ahead & Storage Tips

Make ahead: You can make these cheesecake bars up to a day or 2 days ahead of time. Once baked and cooled, store them covered in the fridge to keep them fresh.

Freezing: After the bars have cooled completely, wrap them in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months, then defrost in the refrigerator overnight before serving.

Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. These bars are best when kept chilled, as the cheesecake layer holds its creamy texture.

Recipe FAQs

Can I make these bars gluten-free?

Yes! Simply swap the all-purpose flour with an all-purpose gluten-free flour blend to make these bars gluten-free.

How do I cut the bars in clean squares?

To get perfectly clean slices, use a sharp knife that’s been warmed. Dip the knife in hot water or run it under warm water, then wipe off the excess moisture with a towel before slicing. Repeat this process between each cut. Using warm water or spraying the knife with a bit of baking spray helps ensure clean, neat slices every time.