Name: Carrot Cake Cheesecake Bars : The Ultimate Dessert Mashup
Ingredients: 1 cup all-purpose flour; ½ tsp baking powder; ¼ tsp baking soda; ½ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp salt; 1 large egg; ½ cup brown sugar; ¼ cup vegetable oil; ¼ cup unsweetened applesauce; 1 tsp vanilla extract; 1 cup finely grated carrots; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg; ½ tsp vanilla extract; Powdered sugar or cream cheese frosting; Toasted chopped pecans or walnuts

Description

Can’t decide between carrot cake and cheesecake? Now you don’t have to! These Carrot Cake Cheesecake Bars combine the warm spices of carrot cake with the creamy, dreamy texture of cheesecake in one portable, irresistible dessert. Perfect for brunches, potlucks, or just a special treat at home.

Ingredients

Scale

Carrot Cake Layer:

1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 large egg
½ cup brown sugar
¼ cup vegetable oil
¼ cup unsweetened applesauce
1 tsp vanilla extract
1 cup finely grated carrots

Cheesecake Layer:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract

Optional Topping:

Powdered sugar or cream cheese frosting
Toasted chopped pecans or walnuts

Instructions

Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
Carrot Cake Batter: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk egg, brown sugar, oil, applesauce, and vanilla. Fold in grated carrots. Gently combine dry and wet ingredients, just until mixed.
Layer in Pan: Spread ¾ of the carrot cake batter evenly in the pan.
Cheesecake Layer: Beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy. Pour over carrot cake layer. Drop remaining carrot cake batter in dollops on top and gently swirl with a knife or skewer.
Bake: Bake 30–35 minutes until edges are lightly golden and center is slightly set. Cool completely on a wire rack. Refrigerate at least 2 hours, preferably overnight.
Slice & Serve: Lift bars using parchment overhang. Slice with a sharp knife (warm and dry between cuts for clean slices). Dust with powdered sugar, frost, or sprinkle nuts if desired.

Notes

Prevent Soggy Cake: Squeeze excess moisture from grated carrots. Fold flour gently into raisins or nuts to prevent sinking.
Flavor Twists: Add ½ cup crushed pineapple, ½ cup shredded coconut, or extra spices like ginger/cloves.
Gluten-Free: Swap flour for a 1:1 gluten-free baking blend.
Make Ahead: Bars taste even better after a night in the fridge.
Freezing: Slice cooled bars, freeze on a sheet, then transfer to a container for up to 2 months.