Carrot cake bars with cheesecake swirled in!
When I think about Spring/Easter I tend to think about carrots and these carrot cake cheesecake bars are a great way to enjoy this time of the year! The base of these bars are a version of carrot cake with shredded carrots (and I like to add shredded coconut and/or crushed pineapple bits). Once the carrot batter is placed into a baking pan, cheesecake batter is dolloped on top and optionally swirled into the batter before being baked. I particularly enjoy a cream cheese frosting for my carrot cakes so this combo of carrot cake and cheese cake is a dream come true!
Carrot Cake Cheesecake Bars
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 12
Carrot cake bars with cheesecake swirled in!
ingredients
- 1/2 cup butter, melted and cooled
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded carrot
- 1 cup shredded coconut (optional)
- 4 ounces cream cheese, room temperature
- 1 large egg yolk
- 1/4 cup granulated sugar
For the carrot cake:
For the cheesecake swirl:
directions
- Mix the butter and sugar before beating in the egg and vanilla extract.
- Mix the flour, cinnamon, baking powder and salt.
- Mix the dry ingredients into the wet ingredients before mixing in the carrot and coconut.
- Spread the mixture along the bottom of a greased 8×8 inch baking pan.
- Dollop the cream cheese mixture on top and optionally swirl it in.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.
- Mix the cream cheese, egg yolk and sugar.
For the carrot cake:
For the cheesecake swirl:
Option: Add 1/2 cup crushed pineapple, drained and squeezed of excess liquid, to the carrot cake!
Option: Add a pinch of nutmeg, ginger, and/or cloves to the carrot cake!
Option: Add 1/4 cup raisins and/or chopped nuts to the carrot cake!
Option: Double the size of the cheesecake layer for more cheesecake!
Option: Add a pinch of nutmeg, ginger, and/or cloves to the carrot cake!
Option: Add 1/4 cup raisins and/or chopped nuts to the carrot cake!
Option: Double the size of the cheesecake layer for more cheesecake!
Nutrition Facts: Calories 286, Fat 16g (Saturated 11g, Trans 0.3g), Cholesterol 61mg, Sodium 113mg, Carbs 33g (Fiber 1g, Sugars 23g), Protein 3g
Nutrition by: 
I would love to make a mini version of this cake in my 4 1/2″ springform pan. If I divide the recipe ingredients in half, would this work? Your thoughts?
I like the sound of the mini version in small spring form pans! The recipe can be halved and the bake time will be less, about 20-25 minutes should do it. Enjoy!
Would like do make this in a 4 1/2″ springform pan. Would I divide the ingredients in half? If so, baking time suggested? Your thoughts?