Can I make Carrot Cake Cream Cheese Bars ahead of time?

Yes! These are even better after they’ve had time to fully set. Bake them the night before, cool, and keep them covered.

How do I store leftovers?

Store the bars in an airtight container in the refrigerator for up to 5 days . The cream cheese swirl stays happiest chilled.

Absolutely. Slice into squares, wrap individually, and freeze for up to 2 months . Thaw overnight in the fridge (or on the counter if you’re living dangerously and also very hungry).

Totally. If your household likes “extras,” you can add chopped walnuts or pecans. Just keep it modest so the bars still slice cleanly.

What if I only have a 9x9 pan?

A 9x9 pan will make thinner bars and they may bake a little faster. Start checking around 20–22 minutes .

Carrot Cake Cream Cheese Bars: Irresistible 9x9 Treat

Description

These Carrot Cake Cream Cheese Bars are soft, warmly spiced, and layered with a rich, tangy cream cheese swirl. Made with freshly grated carrots, brown sugar, cinnamon, and nutmeg, they deliver all the cozy flavors of classic carrot cake in an easy-to-slice bar form. Perfect for holidays, potlucks, spring gatherings, or a simple weeknight dessert.

Ingredients

Scale

For the Batter

1 cup light brown sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking powder
1 large egg
½ cup unsalted butter, melted
1 cup freshly grated carrots

For the Cream Cheese Swirl

4 ounces cream cheese, softened
1 large egg yolk
½ cup granulated sugar

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with non-stick foil and lightly spray with cooking spray.
Melt butter in a microwave-safe bowl (about 1 minute). Let cool slightly.
Whisk in egg, brown sugar, salt, and vanilla until smooth.
Sift in flour, baking powder, cinnamon, and nutmeg. Stir gently until just combined.
Fold in freshly grated carrots.
In a separate bowl, beat cream cheese, egg yolk, and granulated sugar until smooth and creamy.
Spread carrot cake batter evenly into prepared pan.
Dollop cream cheese mixture over the batter and swirl gently with a knife.
Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Cool completely (about 2 hours) before lifting from the pan and slicing into squares.

Notes

For best texture, grate carrots finely using the small holes of a box grater.

Do not overbake; the center should be set but still moist.

Chill bars for cleaner slices.

Store in the refrigerator for up to 5 days.

Bars can be frozen individually for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 285 kcal
Sugar: 24 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg