Description
These Carrot Cake Cheesecake Swirl Bars are the ultimate dessert mash-up! Moist carrot cake loaded with pineapple and warm spices, swirled with creamy vanilla cheesecake, all baked into a bar that’s perfect for spring gatherings or holiday treats. Keywords: carrot cake cheesecake bars, carrot cake swirl bars, carrot cheesecake bars, Easter dessert bars.
Ingredients
For the Carrot Cake Base:
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup grated carrots
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1/2 cup crushed pineapple, drained
For the Cheesecake Swirl:
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
Instructions
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Preheat Oven:
Preheat to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper. -
Make Carrot Cake Batter:
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Gradually add dry ingredients. Fold in carrots and pineapple. -
Prepare Cheesecake Swirl:
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth. -
Assemble:
Spread carrot cake batter into the pan. Spoon cheesecake mixture on top and swirl gently with a knife. -
Bake:
Bake for 35–40 minutes or until a toothpick inserted comes out mostly clean. Cool completely before slicing.
Notes
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Store in the fridge for up to 5 days.
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Let bars come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American