Carrot Cake Bars

5 from 1 vote

This easy Carrot Cake Bars recipe with a cheesecake swirl is a simple spring dessert made with fresh carrots, brown sugar, cinnamon, and cream cheese!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Total Cost: $3.90 recipe / $0.43 serving

Servings: slices

Calories: 282kcal

Author: Jennie Alley

Equipment

Mixing Bowls
Hand Mixer
8x8” Baking Dish

Ingredients

Carrot Cake Base

nonstick spray $0.01
6 Tbsp vegetable oil 3 oz., $0.22
½ cup brown sugar packed, (100g) $0.22
2 large eggs $0.33
1 tsp vanilla extract 5ml, $0.68
1 cup grated carrots about 1½ medium/2 small carrots, (100 g) $0.21
1 cup all-purpose flour 120g, $0.17
1 tsp ground cinnamon 3g, $0.05
½ tsp baking soda 3g, $0.01
½ tsp salt 4g, $0.02
3 Tbsp walnuts chopped, (22g) $0.65

Cheesecake Swirl

2 Tbsp granulated sugar 25g, $0.04
4 oz. cream cheese softened, (113g) $0.78
1 large egg yolk $0.17*
½ tsp vanilla extract 2.5ml, $0.34

Instructions

Gather and prep all ingredients. Preheat the oven to 350°F and spray an 8x8 baking dish with non-stick spray.
In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla until smooth.
Stir in the grated carrots, flour, cinnamon, baking soda, and salt. Stir just until combined.
Fold in walnuts.
In a medium bowl, beat together granulated sugar and cream cheese until smooth using a hand mixer.
Add the egg and vanilla and mix until creamy and lump-free.
Add half of the carrot cake batter into the prepared pan and about half of the cream cheese mixture as dollops.
Spread the remaining cake batter over the top, then finish by spooning the rest of the cream cheese mixture over it in dollops.
Use a knife or skewer and swirl batters together.
Bake for 35-40 minutes, until the center is set and the cheesecake swirl no longer looks wet. A toothpick should come out mostly clean with a few moist crumbs.
Cool completely in the pan and cut into squares and serve.

See how we calculate recipe costs here.

Notes

*Since I only use the egg yolk, make sure to save the egg white for another recipe (like our chocolate mousse!). It'll keep in the refrigerator in an airtight container for up to 2-3 days.

Nutrition

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