Go Back

Carrot Cake Cream Bars

Thick, moist spiced carrot cake bars with a silky cream cheese filling baked right in the center — easy to make, stunning to serve, and irresistibly delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Carrot Cake Base and Top
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 2 cups fresh carrots finely grated, about 3 medium carrots
  • 0.5 cup chopped walnuts or pecans optional
Cream Cheese Filling
  • 16 oz cream cheese softened (2 blocks)
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp sour cream optional, for extra silkiness

Equipment

  • 9x13 baking pan
  • Mixing bowls
  • Box grater
  • Hand mixer or stand mixer
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat softened butter and brown sugar until light and fluffy, 2–3 minutes. Add eggs one at a time, mixing well. Stir in vanilla extract.
  4. Gradually fold dry ingredients into the butter mixture until just combined. Stir in grated carrots and chopped nuts if using. Batter will be thick.
  5. In a separate bowl, beat cream cheese and granulated sugar until completely smooth. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream.
  6. Spread two-thirds of the carrot batter evenly into the prepared pan. Pour cream cheese filling over the top in an even layer.
  7. Drop remaining carrot batter in spoonfuls over the cream cheese layer and gently spread to cover as much surface as possible.
  8. Bake 40–45 minutes until top is set and a toothpick inserted into the carrot layer comes out clean. Edges should be golden.
  9. Cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 2 hours before slicing.
  10. Lift bars out using parchment overhang, transfer to a cutting board, and slice into squares. Dust with powdered sugar or cinnamon before serving.

Notes

For the cleanest slices, chill the bars overnight in the refrigerator. Always use freshly grated carrots — pre-shredded bag carrots are too dry. Make sure cream cheese, butter, and eggs are all at room temperature for the smoothest filling. Bars keep in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 2 months.