These simple Carrot Cake Bars are delicious! Swirled with a cream cheese mixture, these bake up quickly and slice nicely for a crowd. Who doesn’t love Carrot Cake?
Easter is quickly approaching, which means my Squishy Boy’s first birthday is coming up. How was 2020-2021 the fastest, yet slowest year? This time last year for Easter I was 9 months pregnant and I was waddling around the kitchen, kankles and all, making brunch. This year, I have an 11 month old who is starting to walk, talk, and is the best thing since sliced bread. I love that little dude. And guess what? He loves carrot cake! Well..He really likes mashing it between his little fingers. Go figure.
The first step to these carrot cake bars: Preheat the oven to 350 degrees farenheit and prepare a 13×9 baking pan with parchment paper (sprayed with nonstick).
Begin shredding 2 large carrots on a box grater- you can use either a fine or larger setting depending on how you like the carrot to come through in the cake (it will be soft, so really is just a matter of if you want to see it more!). I used a thicker grate because I like the orange of the carrots to really come through.
Mix the carrot cake batter, then fold in the shredded carrots. Let it sit for about 5-10 minutes after adding the carrots, they will give moisture to the cake batter. Set the batter aside.
Almost done! Mix up cream cheese, eggs, sugar, vanilla extract, and a smidge of flour. I like to use a hand mixer for this. Make sure the cream cheese you are using is fully softened to room temperature- if it’s not, it can result in lumpy cream cheese chunks. We want smooth!
On top of the parchment, layer 50% of the cake batter, then 4-6 dollops of the cream cheese mixture, then swirl with a knife. Repeat for layer number 2, which should use up the remainder of the cream cheese mixture and carrot cake batter.
Bake the carrot cake bars for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
If you’re looking for other ways to jazz up these carrot cake bars, consider these add-ins!
- Raisins
- Walnuts
- Candied Ginger
- Golden Raisins
- Pecans
- Pralines
If you are looking for other Spring time desserts, here are a few of our favorites!
- Lucky Charm Cereal Bars
- Lemon Loaf Cake with Cream Cheese Filling
- Lemon Zucchini Bread
- Margarita Cupcakes
- Easy Apple Cake
Carrot Cake Bars
Equipment
- Stand mixer with mixing bowl
- Handmixer
- Medium sized mixing bowl
Ingredients
Carrot Cake
- 2 cups flour
- 1.5 tsp baking soda
- .5 tsp salt
- 2 tsp cinnamon
- 1 cup grated carrots (about 2 large grated carrots)
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 3/4 cup cream cheese (softened to room temp)
- 2 large eggs
- 2 tsp vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese (softened to room temp)
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 4 tbsp flour
Instructions
- Preheat oven to 350 degrees farenheit. Prepare a 9×13 baking dish with parchment paper and nonstick spray. Set aside.
Prepare Cake Batter
- In a stand mixer, whisk together flour, baking soda, salt, and cinnamon. Add white sugar and brown sugar, ensuring combined. Add cream cheese, eggs, and vanilla extract. Whisk on medium until combined.
Prepare Cream Cheese Swirl
- In a separate bowl with a hand mixer, combine ingredients until fully mixed, and no lumps are present (make sure to use fully softened cream cheese!).
Put Together Carrot Cake Bars
- Layer cake batter on top of parchment paper, then 4-6 dollops of cream cheese mixture and swirl with a knife. Repeat for second layer.
- Bake for 30-40 minutes or until a toothipick inserted into center comes out clean.
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