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Carrot Cake Bars with Cream Cheese Swirl – A deliciously moist and fluffy carrot cake that is perfectly spiced, loaded with carrots, and topped with a sweet cream cheese swirl!

Carrot Cake Bars with Cream Cheese Swirl

Carrot cake has to be one of my favourite cakes, because it is bursting with warm flavours, and reminds me of my favourite season – Autumn.

These Carrot Cake Bars are moist and fluffy, perfectly spiced with cinnamon, ginger, nutmeg, and cloves, loaded with grated carrots, and generously topped with a sweet cream cheese swirl.

The cream cheese topping pairs with this carrot cake so well, and makes for an extra moist crumb. If you’re a fan of carrot cake and cheesecake, you are gonna LOVE this recipe!

Looking for more carrot cake recipes? See my Carrot Layer Cake, Carrot Cake Blondies, and my Cheesecake Swirl Carrot Bundt Cake.

How to make Carrot Cake Bars with Cream Cheese Swirl Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts. Plain/all-purpose flour

Baking soda

Salt

Ground cinnamon , ginger , nutmeg , and cloves

, , , and Large carrots: You’ll need 2 large ones, grated, which should be about 8oz / 250g.

You’ll need 2 large ones, grated, which should be about 8oz / 250g. Light brown sugar

Caster/granulated sugar

Cream cheese: Incorporating cream cheese into the batter makes for an extra moist cake.

Incorporating cream cheese into the batter makes for an extra moist cake. Large eggs

Vanilla extract

For the cream cheese swirl, you’ll need: Cream cheese

Caster/granulated sugar

Large eggs

Vanilla extract

Plain/all-purpose flour



To make these cake bars, simply start by whisking together the flour, baking soda, salt, and spices. Set aside.

In a separate large mixing bowl, mix together the grated carrots, sugars, cream cheese, eggs, and vanilla until combined.



Add the dry ingredients and mix until completely combined.

Pour the batter into a 9×13-inch cake pan greased and lined with parchment paper, and spread out evenly.





For the cream cheese swirl, mix together the cream cheese and sugar until smooth and combined. Add the eggs, vanilla, and flour, and mix until completely combined.

Spoon dollops of the mixture on top of the cake batter, and create swirls using a knife or toothpick.



Bake for 30 – 40 minutes or until the centre is no longer jiggly and a toothpick inserted comes out clean.

Allow to cool completely in the pan on a wire rack before cutting into bars.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Carrot Cake Bars with Cream Cheese Swirl are: super quick and easy to throw together

and to throw together deliciously moist and fluffy

and LOADED with grated carrots

perfectly spiced with warm flavours

with a great start to your autumn/fall baking

How long will these cake bars last? These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 days.

Can I freeze these carrot cake bars? Yes, they also freeze well for up to 3 months. Thaw overnight the in fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Originally Published: July, 2015 | Updated: September, 2019

Carrot Cake Bars with Cream Cheese Swirl Yield: 16 bars Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes A deliciously moist and fluffy carrot cake that is perfectly spiced, and topped with a sweet cream cheese swirl! Print Ingredients For the Carrot Cake 2 cups (250g) plain/all-purpose flour

1 and 1/2 teaspoons baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large carrots, grated (about 8oz / 250g)

1 cup (200g) light brown sugar

1/2 cup (100g) caster/granulated sugar

3/4 cup (170g) cream cheese, softened

3 large eggs

2 teaspoons vanilla extract For the Cream Cheese Swirl 8oz (225g) cream cheese, softened

1/2 cup (100g) caster/granulated sugar

2 large eggs

1 teaspoon vanilla extract

6 tablespoons (50g) plain/all-purpose flour Instructions For the Carrot Cake Preheat the oven to 180C/350F/Gas 4. Grease and line a 13x9-inch pan with parchment paper, and set aside. Whisk together the flour, baking soda, salt, and spices. Set aside. In a separate large mixing bowl, mix together the grated carrots, sugars, cream cheese, eggs, and vanilla until combined. Add the dry ingredients and mix until completely combined. Pour the batter into the prepared pan, and spread out evenly. For the Cream Cheese Swirl Mix together the cream cheese and sugar until smooth and combined. Add the eggs, vanilla, and flour, and mix until completely combined. Spoon dollops of the mixture on top of the cake batter, and create swirls using a knife or toothpick. Bake for 30 - 40 minutes or until the centre is no longer jiggly and a toothpick inserted comes out clean. Allow to cool completely in the pan on a wire rack before cutting into bars. Notes These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 days. They also freeze well for up to 3 months. Thaw overnight the in fridge before serving. Nutrition Information: Yield: 16 bars Serving Size: 1 bar

Amount Per Serving: Calories: 279 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 83mg Sodium: 246mg Carbohydrates: 42g Fiber: 1g Sugar: 26g Protein: 5g Nutrition information isn’t always accurate. Did you make this recipe? Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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