Description
Delight in these creamy Carrot Cake Cheesecake Bars that combine moist, spiced carrot cake with a rich cream cheese layer, all topped with a smooth vanilla icing. Perfectly balanced and easy to make, these bars are a fantastic dessert for any occasion.
Ingredients
Carrot Cake Batter
- 1 1/2 sticks Land O Lakes® Salted Butter, melted (3/4 cup melted)
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/3 cups grated carrot
Cheesecake Layer
- 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons all-purpose flour
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 4 tablespoons Land O Lakes® Salted Butter, melted
Icing
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons Land O Lakes® Salted Butter, melted
- 2 to 4 tablespoons water or milk (adjust for desired consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Line a 9-inch square baking pan with parchment paper to ensure easy removal of the bars after baking.
- Make the Carrot Cake Batter: In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla extract until thoroughly combined. Next, add the flour, baking powder, baking soda, kosher salt, and ground cinnamon, mixing until just combined. Gently fold in the grated carrots to incorporate evenly into the batter.
- Prepare the Cheesecake Mixture: In a separate bowl, beat together the cream cheese, granulated sugar, and flour until light and whipped, about 3 minutes. Add eggs one at a time, mixing after each addition until fully incorporated. Finally, add vanilla extract and melted butter, beating briefly to create a smooth mixture.
- Assemble the Layers: Spread about two-thirds of the carrot cake batter evenly into the lined pan. Pour two-thirds of the cheesecake batter over the carrot batter. Using a spoon, dollop the remaining carrot cake batter over the cheesecake layer. Lastly, drizzle the remaining cheesecake batter on top. Tap the pan gently against the counter 2-3 times to release any air bubbles within the batter.
- Bake: Bake in the preheated oven for 45-55 minutes. Halfway through, tent the pan loosely with foil to prevent over-browning on the top. The bars are done when the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and Chill: Allow the bars to cool completely in the pan on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 3 hours to set fully.
- Prepare the Icing: Whisk together the melted butter, powdered sugar, vanilla extract, and 2 tablespoons of water or milk until smooth. Add additional water or milk as needed to reach drizzling consistency.
- Finish and Serve: Drizzle the icing over the chilled bars and let them set for about an hour. Slice into 16 squares and enjoy! Store any leftovers chilled in an airtight container for up to 5 days.
Notes
- Ensure all dairy ingredients are at room temperature to achieve the smoothest batter.
- Grate the carrots finely for an even texture.
- Tenting with foil halfway through baking prevents excessive browning while allowing the bars to cook through.
- Chilling the bars thoroughly improves slicing and enhances flavor melding.
- You can substitute water with milk or cream in the icing for a richer taste.
- These bars keep well refrigerated for up to 5 days; they can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
