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Creamy Carrot Cake Cheesecake Bars with Easy Homemade Frosting

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A rich and creamy dessert combining the warm spices of carrot cake with a smooth cheesecake layer, topped with luscious homemade cream cheese frosting. Perfect for potlucks, parties, or a comforting treat any day.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (can swap with almond flour for gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil (neutral-tasting, like canola)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots (about 3 medium carrots, peeled)
  • 1/4 cup plain Greek yogurt
  • 16 oz (450g) cream cheese, softened (full-fat)
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. Fold in grated carrots and Greek yogurt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  6. Spread the carrot cake batter evenly into the prepared pan using a spatula.
  7. In a clean bowl, beat softened cream cheese with sugar until smooth and creamy.
  8. Add eggs one at a time, beating well after each addition.
  9. Mix in flour, vanilla extract, and sour cream until fully incorporated, scraping down the bowl as needed.
  10. Pour the cheesecake mixture over the carrot cake batter and gently spread it with an offset spatula or spoon.
  11. Bake for 45-50 minutes, or until the cheesecake layer is mostly set but still slightly jiggly in the center. A toothpick near the edge should come out clean.
  12. Cool the bars completely on a wire rack, then refrigerate for at least 4 hours or overnight to firm up.
  13. To make the frosting, beat cream cheese and butter together until fluffy.
  14. Gradually add powdered sugar, then vanilla extract and a pinch of salt. Add a splash of milk if frosting is too thick.
  15. Spread the frosting evenly over the chilled bars.
  16. Slice into 2-inch squares using a sharp knife dipped in hot water for clean cuts.
  17. Serve chilled or at room temperature.

Notes

Use room temperature ingredients for smooth batter and frosting. Do not overmix the batter to avoid tough texture. Chill bars overnight for best slicing and flavor melding. If frosting is too thick, add milk a teaspoon at a time. If cheesecake cracks, frosting will hide imperfections.

Nutrition

Keywords: carrot cake, cheesecake bars, cream cheese frosting, easy dessert, potluck dessert, homemade frosting, creamy dessert

Find it online: https://zorbmeal.com/creamy-carrot-cake-cheesecake-bars-recipe-easy-homemade-frosting/