CARROT CAKE CHEESECAKE BARS
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A carrot cake cheesecake bars recipe with tangy, sweet and creamy cheesecake layer over a bed of carrot cake crust. Twice the dessert. Twice the fun!
We’re making Carrot Cake Cheesecake Bars.
Ohhhh yeah. That’s a carrot cake crust with a thick and creamy cheesecake layer on top. And if that wasn’t enough. We’ve got a thin layer of sour cream icing. Oh yes! Things are about to get pretty awesome!
I’m seriously dying over here.
These little squares with the perfect amount of cheesecake and that sweet, and perfectly dense carrot cake crust are killing me softly with each bite and it hurts so *whispers* so good. I hope this feeling never goes away!
Carrot cake cheesecake bars. The name is toooooo long. I know it. It started off longer. It was Carrot Cake Cheesecake Bars with Sour Cream Icing. Thats way too long. So I chopped. I just cannot think straight right now.
But can you blame me? I’m in a major sugar coma. I’ve been gorging on these cuties. All. day. That slightly sweet cakey crust. Loaded with goodies like raisins, sweetened coconut flakes, walnuts, and pecans. And obvi the cheesecake sitting on that bed of carrot cake. I can’t be trusted with these in the refrigerator!
You know those dessert bars that you make with full intentions to share with close friends or to serve guests or to bring to your apartment management team, but then you find yourself washing out the empty pan. And only then do you realize that you never really shared them? At. All? That would totally be these bars. And that person happens to be me. Too often.
Oh and for those of you looking for a super moist and healthy carrot cake muffin recipe, I’ve got one of those too. They never last long around here!
For the carrot cake layer, I used cinnamon and ginger to spice up the cakey crust. With pecans and walnuts to add a crunchy factor and raisins for little clusters of sweetness throughout. And sweetened coconut. You must.
The best part about this recipe: pour everything into the pan at once and just let it bake. There’s no pre-baking for the crust required! No need to sift the flour(s) along with the other ingredients either.
Did I mention I made mine with coconut oil and half whole wheat flour? That’s right! So I can say it’s half healthy for me. This is an option that’s totally left up to you. Use 1 stick of butter to replace the coconut oil to make it healthier. You can also replace half the all purpose flour with whole wheat. See the recipe card for exact measures.
To make the carrot cake layer:
Put the flour(s), salt, baking soda, baking powder, cinnamon, and ginger into a large bowl and whisk until combined. Combine the coconut oil, brown sugar, eggs, vanilla, and carrots. Whisk until all ingredients are mixed. Pour the liquid batter into the flour mixture and whisk until combined. Add the goodies – walnuts, pecans, raisins, and coconut flakes.
To make the cheesecake layer:
Beat the cream cheese, greek yogurt (or sour cream), and the sugar. Leave the machine running and the eggs one at a time. Let each egg incorporate fully before adding the next. Add the vanilla, lemon juice, and lemon zest. Mix until combined. Pour over the carrot cake layer. Bake for 45 – 50 minutes or until cheesecake layer sets. If the cheesecake starts browning, cover loosely with a piece of foil. Turn off the oven, do not open the door and let cool for 30 minutes. Trust me. This will prevent cracks. Cool at room temperature for another 30 minutes prior to refrigerating. Cake can be made 1 – 2 days in advance.
To make the sour cream icing:
Make the sour cream icing just before serving. Combine the powdered (confectioners) sugar, sour cream, and vanilla extract. Whisk until smooth. Spread over the cheesecake layer. Sprinkle with additional powdered sugar if desired. Garnish with pecans or walnuts!
Enjoy these carrot cake cheesecake bars, with or without friends. They’re optional!
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