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Creamy Carrot Cake Cheesecake Bars

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These easy swirl bars combine moist carrot cake with a creamy cheesecake filling, topped with a sweet glaze and crunchy nuts. Perfect for gatherings, bake sales, or a comforting treat at home.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cups finely shredded carrots (about 2 medium carrots, packed)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 2 tbsp sour cream or Greek yogurt
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk (dairy or dairy-free)
  • 1/4 tsp vanilla extract
  • 2–3 tbsp chopped walnuts or pecans (for topping, optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, letting it overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat sugar, oil, eggs, and vanilla until smooth (about 1 minute). Add dry ingredients to wet and mix until just combined.
  4. Fold in shredded carrots and nuts with a spatula. Do not overmix.
  5. In a clean bowl, beat cream cheese until fluffy (about 1 minute). Add sugar, egg, vanilla, and sour cream. Beat until smooth and creamy, with no lumps.
  6. Spread about 2/3 of carrot cake batter into prepared pan. Spoon cheesecake mixture over the top in dollops. Drop remaining carrot cake batter by spoonfuls in between.
  7. Using a butter knife, gently swirl the batters together for a marbled effect.
  8. Bake for 32–36 minutes, or until edges are golden and center is just set. A toothpick should come out with moist crumbs, not wet batter.
  9. Let bars cool in pan for 20–30 minutes, then lift out and transfer to cooling rack.
  10. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bars.
  11. While glaze is still wet, sprinkle with chopped nuts (or seeds, if nut-free).
  12. Cut into 16 squares. Bars are best slightly chilled for easy slicing.

Notes

Use room temperature cream cheese and eggs for a smooth cheesecake swirl. Don’t overmix batters to avoid tough bars or cracks. Chill bars before slicing for clean cuts. For gluten-free, use a 1-to-1 GF flour blend. For nut-free, omit nuts or use toasted seeds. Store bars in the fridge for up to 5 days or freeze unglazed for up to 2 months.

Nutrition

Keywords: carrot cake, cheesecake bars, swirl dessert, spring baking, easy carrot cake, cream cheese, glazed bars, nutty dessert, potluck recipe, bake sale

Find it online: https://blingbite.com/creamy-carrot-cake-cheesecake-bars-easy-swirl-recipe-with-glaze-and-nuts/