Cream Cheese Bars That Taste Like Perfect Carrot Cake – Easy Dessert Recipe
These cream cheese bars taste just like perfect carrot cake, with moist spiced cake layers and creamy frosting. A simple yet indulgent dessert that’s ideal for holidays, family gatherings, or anytime you crave carrot cake in bar form.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Grater for carrots
- 9×13-inch baking pan
- Spatula
- Knife for slicing
Ingredients
- 2 cups freshly grated carrots (moisture squeezed out)
- 1½ cups all-purpose flour (or whole wheat/gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar (brown or white)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Cream Cheese Mixture:
- 8 oz softened cream cheese
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
Instructions
- Prepare Carrots: Grate and squeeze excess moisture.
- Make Batter: Mix flour, baking powder, baking soda, spices, and salt. In another bowl, whisk eggs, sugar, oil, and vanilla. Combine wet and dry, then fold in carrots.
- Cream Cheese Mixture: Beat softened cream cheese, sugar, egg, and vanilla until smooth.
- Layer/Swirl: Spread carrot cake batter into greased pan. Dollop cream cheese mixture on top and swirl with a knife.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean.
- Cool & Slice: Let cool completely. Chill for clean edges before slicing into bars.
Notes
- Drain carrots well to avoid soggy texture.
- Chill bars before slicing for neat presentation.
- Add pineapple, nuts, raisins, or coconut for flavor variations.
- Vegan option: use dairy-free cream cheese and flax eggs.
- Store in fridge for 3–4 days or freeze individually wrapped bars for up to 1 month.