Carrot Cake Bars with Cream Cheese Swirl – A deliciously moist and fluffy carrot cake that is perfectly spiced, loaded with carrots, and topped with a sweet cream cheese swirl!
Carrot Cake Bars with Cream Cheese Swirl
Carrot cake has to be one of my favourite cakes, because it is bursting with warm flavours, and reminds me of my favourite season – Autumn.
These Carrot Cake Bars are moist and fluffy, perfectly spiced with cinnamon, ginger, nutmeg, and cloves, loaded with grated carrots, and generously topped with a sweet cream cheese swirl.
The cream cheese topping pairs with this carrot cake so well, and makes for an extra moist crumb. If you’re a fan of carrot cake and cheesecake, you are gonna LOVE this recipe!
Looking for more carrot cake recipes? See my Carrot Layer Cake, Carrot Cake Blondies, and my Cheesecake Swirl Carrot Bundt Cake.
How to make Carrot Cake Bars with Cream Cheese Swirl
Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking soda
- Salt
- Ground cinnamon, ginger, nutmeg, and cloves
- Large carrots: You’ll need 2 large ones, grated, which should be about 8oz / 250g.
- Light brown sugar
- Caster/granulated sugar
- Cream cheese: Incorporating cream cheese into the batter makes for an extra moist cake.
- Large eggs
- Vanilla extract
For the cream cheese swirl, you’ll need:
- Cream cheese
- Caster/granulated sugar
- Large eggs
- Vanilla extract
- Plain/all-purpose flour
To make these cake bars, simply start by whisking together the flour, baking soda, salt, and spices. Set aside.
In a separate large mixing bowl, mix together the grated carrots, sugars, cream cheese, eggs, and vanilla until combined.
Add the dry ingredients and mix until completely combined.
Pour the batter into a 9×13-inch cake pan greased and lined with parchment paper, and spread out evenly.
For the cream cheese swirl, mix together the cream cheese and sugar until smooth and combined. Add the eggs, vanilla, and flour, and mix until completely combined.
Spoon dollops of the mixture on top of the cake batter, and create swirls using a knife or toothpick.
Bake for 30 – 40 minutes or until the centre is no longer jiggly and a toothpick inserted comes out clean.
Allow to cool completely in the pan on a wire rack before cutting into bars.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Carrot Cake Bars with Cream Cheese Swirl are:
- super quick and easy to throw together
- deliciously moist and fluffy
- LOADED with grated carrots
- perfectly spiced with warm flavours
- a great start to your autumn/fall baking
How long will these cake bars last? These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 days.
Can I freeze these carrot cake bars? Yes, they also freeze well for up to 3 months. Thaw overnight the in fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these easy cakes next!
Originally Published: July, 2015 | Updated: September, 2019
Carrot Cake Bars with Cream Cheese Swirl
A deliciously moist and fluffy carrot cake that is perfectly spiced, and topped with a sweet cream cheese swirl!
Ingredients
For the Carrot Cake
- 2 cups (250g) plain/all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large carrots, grated (about 8oz / 250g)
- 1 cup (200g) light brown sugar
- 1/2 cup (100g) caster/granulated sugar
- 3/4 cup (170g) cream cheese, softened
- 3 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Swirl
- 8oz (225g) cream cheese, softened
- 1/2 cup (100g) caster/granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons (50g) plain/all-purpose flour
Instructions
For the Carrot Cake
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 13x9-inch pan with parchment paper, and set aside.
- Whisk together the flour, baking soda, salt, and spices. Set aside.
- In a separate large mixing bowl, mix together the grated carrots, sugars, cream cheese, eggs, and vanilla until combined.
- Add the dry ingredients and mix until completely combined. Pour the batter into the prepared pan, and spread out evenly.
For the Cream Cheese Swirl
- Mix together the cream cheese and sugar until smooth and combined. Add the eggs, vanilla, and flour, and mix until completely combined.
- Spoon dollops of the mixture on top of the cake batter, and create swirls using a knife or toothpick.
- Bake for 30 - 40 minutes or until the centre is no longer jiggly and a toothpick inserted comes out clean.
- Allow to cool completely in the pan on a wire rack before cutting into bars.
Notes
These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving.
Nutrition Information:
Yield: 16 bars Serving Size: 1 barAmount Per Serving: Calories: 279Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 246mgCarbohydrates: 42gFiber: 1gSugar: 26gProtein: 5g
Nutrition information isn’t always accurate.
38 comments
What a genius idea to swirl in the cream cheese like that! Looks delicious, Marsha! 🙂
Thanks, Sam! 🙂
I firmly believe you must never eat carrot cake without cream cheese, so these are right up my alley! So perfect for fall baking!
Thanks, Ashley! 🙂
You’ve combined my two favourite desserts! Carrot cake + cheesecake swirl = heaven! Love these, they look delicious!
Thanks, Jess! These really were heaven! 🙂
These look like the best!! Love carrot cake and cheesecake. It’s perfect!
Thanks, Dorothy! These quickly became popular in my house! 🙂
I love that these have the cream cheese swirled right into the cake!
Love how visible the carrots are in the batter! What’s your best trick for getting a nice swirl with the cheesecake mixture?
Hi Felicia! I achieved the swirled look by taking a toothpick, and running it through the two mixtures in a circular motion. It’s very easy!
Those look amazing! I would never think to use carrot cake, what a good idea!
Thanks, Jessica!
Anything with cream cheese is a must for me! This looks so delicious!
Thanks, Adriana!
Carrot cake lovers unite! This looks pretty much mind-blowing
Thanks, Chrissa!
YUM! These look amazing! Pinned for my cheat day 😉
Thanks, Melissa! Hope you enjoy! 🙂
Wow, this sounds heavenly! Thanks for sharing!
Thank you!
I am OBSESSED with cream cheese right now. I also have some carrots that are a bit sad, but would be perfect for carrot cake. Putting this on the plan to #conquerdessert this weekend.
Awesome! I hope you enjoy the recipe!
Two of my favorite ingredients are carrots and cream cheese. These look amazing!
Thanks, Sara!
Oh yum.. these look super delicious! I”ll have to try them on a day where I’m looking to indulge a bit!
-Liz
http://www.TheCleanEatingCouple.com
Thanks, Liz!
Marsha,
these look so yummy! I love carrot cake but the cream cheese swirls, that’s just brilliant. Thanks, definitely pinned!
Thank you, Dorcas!
Thank You!
You’re welcome, Lillie!
Wow! These look yummy!! Thanks for sharing!
Thanks, Ruchi!
everyone loves a swirl! These bars look super good.
Thank you! 🙂
I see that in the original recipe on lecremedelacrumb, she used applesauce & baked in 9×13″ pan. I’m assuming you used a smaller pan to get thicker bars – which is always good. Are they moist enough without the applesauce? Thanks
These bars are extremely moist! 🙂
I absolutely love carrot cake too. And these bars look amazing, love the cream cheese swirl!