Have your carrot cake AND cheesecake and eat it, too, with these simple and super delicious swirled carrot cake cheesecake bars! Holy cow, they are tasty (and so pretty!).
Ok, where are all my carrot cake and cheesecake lovers at??
Today’s dessert is for YOU! These swirled carrot cake cheesecake bars are incredible! So easy and so stunning, they bring together ultra tender carrot cake and creamy cheesecake in a combination that is irresistible.
I don’t know what it is about the spring weather (and upcoming Easter season), but I start thinking about carrot cake and can’t stop. I love it! Love it. Carrot cake is one of my absolute favorite desserts ever. This best-ever carrot cake recipe is my all-time favorite. I rarely, rarely stray from it when I want a fabulous classic carrot cake. Which is, like, every day February through June.
Because carrot cake pairs so naturally with light and fluffy cream cheese frosting, it’s a no brainer to transition the frosting to cheesecake batter and combine the two desserts. Carrot cake + cheesecake. Love, love. The combo is so fantastic.
I posted this beautiful carrot cake cheesecake recipe years ago, and it’s a further testament that the two “cakes” belong together. But…in honor of making an even simpler combo of carrot cake and cheesecake (that doesn’t require a special springform or bundt pan), today it’s all about swirled carrot cake cheesecake bars.
They are easy, elegant, and amazingly delicious.
It’s as simple as whipping up a quick carrot cake batter (yes, taken from that favorite carrot cake recipe, always), getting a simple cheesecake batter ready to go, and spreading, dolloping, swirling, and baking. See? Easy!
The result is a whirly, swirly pan of carrot cake cheesecake bars with tender, moist carrot cake dancing in and around the luscious river of cheesecake. The cheesecake flavor and swirls are definitely prominent in this recipe – perfect for the cheesecake lover in your life! (If you want more cake to cheesecake ratio – consider 1 1/2-ing the cake part!)
This recipe definitely benefits from cooling completely and then chilling. And like any good cheesecake recipe, I think the flavor gets better with time, which makes it a perfect make-ahead dessert! (I have a strong suspicion the baked bars cut into squares would freeze great, too.)
I’m already loosely planning our Easter dinner menu (ok, ok, I have a spreadsheet dedicated to the cause), and these swirled carrot cake cheesecake bars will be there. How can I not? They are so easy and so, so tasty.
And since it helps me sleep better at night, here’s a few of my other favorite carrot cake recipes! Sharing is caring.
- Carrot Cake Cheesecake
- Best Ever Carrot Cake
- Carrot Cake Cookies with Cream Cheese Frosting
- Carrot Cake Cream Cheese Swirled Bundt Cake
- Carrot Cake Sheet Cake
- Banana Carrot Bread
One Year Ago: Easy Chicken Shawarma
Two Years Ago: Lemon Cream Cheese Crumb Muffins
Three Years Ago: Doubletree Hotel Copycat Chocolate Chip Cookies
Four Years Ago: Fudgy Chocolate Chip Yogurt Cake
Five Years Ago: Chicken Cordon Bleu Lasagna
You can replace half of the oil with applesauce with good results. Full fat cream cheese works better than light cream cheese in this recipe (light cream cheese is runnier and doesn't produce as sturdy of a cream cheese swirl/layer). Take care not to over mix either the carrot cake or cheesecake batter. This recipe is prominent on the cheesecake so if you want more cake to cheesecake ratio - consider 1 1/2-ing the cake part.
You can replace half of the oil with applesauce with good results. Full fat cream cheese works better than light cream cheese in this recipe (light cream cheese is runnier and doesn't produce as sturdy of a cream cheese swirl/layer). Take care not to over mix either the carrot cake or cheesecake batter.
This recipe is prominent on the cheesecake so if you want more cake to cheesecake ratio - consider 1 1/2-ing the cake part.