# Carrot Cake Swirl Bars

A super easy Easter dessert that combines the flavors of carrot cake and cheesecake.

- Total time: 40 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 1 tsp cinnamon
- 0.25 tsp nutmeg
- clove
- 0.25 tsp baking powder
- 0.25 tsp salt
- 0.5 cup butter, melted
- 0.75 cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1 cup shredded, chopped and slightly dried carrots
- 1 package cream cheese, lactose-free
- 0.25 cup white sugar
- 1 tsp vanilla
- 1 pinch salt
- 0.5 tbsp flour
- 1 large egg

## Instructions

1. Combine 1 teaspoon of cinnamon, a quarter teaspoon of nutmeg, a small bit of clove, a quarter teaspoon of baking powder, and a quarter teaspoon of salt in a bowl.
2. In a separate bowl, mix half a cup of melted butter and three-quarter cups of brown sugar until well combined.
3. Add one egg and two teaspoons of vanilla to the wet mixture and mix.
4. Gradually add the dry ingredients to the wet ingredients and mix halfway.
5. Fold in one cup of shredded, chopped, and slightly dried carrots until the batter resembles a carrot cake blondie batter.
6. Whip one package of lactose-free cream cheese until smooth.
7. Add a heaping quarter cup of white sugar, one teaspoon of vanilla, a pinch of salt, and half a tablespoon of flour to the cream cheese mixture and mix.
8. Scrape down the edges and sides of the bowl.
9. Add one large egg to the cheesecake mixture and mix until just incorporated; avoid over-whipping.
10. Spread an even layer of the carrot blondie batter into an 8x8 parchment-lined pan.
11. Spread an even layer of cheesecake batter over the carrot blondie layer.
12. Dollop the remaining carrot cake batter onto the cheesecake layer.
13. Fill in any gaps with the remaining cheesecake batter.
14. Use a knife to gently swirl the batters together.
15. Bake at 350 degrees Fahrenheit for 35 to 40 minutes.

## Equipment

- 8x8 parchment lined pan
- knife

## Tips

- Measure vanilla with your heart (or use 2 tsp for the cake batter and 1 tsp for the cheesecake).
- Add a pinch of salt to the cheesecake layer to balance it out.
- Adding half a tablespoon of flour to the cheesecake layer keeps it stable.
- Do not overmix the cheesecake batter after adding the egg to avoid whipping in extra air.
- This recipe can be doubled and baked in a 9x13 pan.

## Source

- Original video: https://www.tiktok.com/t/ZTkMtSEGq/
- Recipe page: https://www.cliprecipe.com/recipe/73c42a94-760b-407f-9d5a-c8d1849de4b7
- Extracted: 2026-04-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt