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    The Cozy Plum » Recipes » Bars & Brownies

    Carrot Cake Cheesecake Bars

    Published: Apr 11, 2020 · Modified: Oct 5, 2022 by Callan Wenner · This post may contain affiliate links · 2 Comments

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    Tomorrow is Easter, which means a large percentage of the population is putzing around trying to figure out what to make for their sweet treat. Don't worry, guys. I'm here to solve this problem for you!

    In this weird and unpredictable time of the Roni V, you're likely only making a meal for a few people, so there's no need to be extra fancy or wasteful. Enter: Carrot Cake Cheesecake Bars (small batch variety).

    It's the best of both worlds. Carrot Cake...um yes. And Cheesecake...EVEN better. Forget the spring form pan, no worrying about a split cheesecake, and definitely forget about having to frost anything. This lil' guy is made in an 8x8 inch pan and bakes in 30 minutes!

    Can you eat these straight out of the oven? Hundo p (it will be much softer, though). If you do have time, it's best to rest and cool them in the fridge for a few hours. But like I said...weird times, so do what feels right.

    And guess what? These freeze super well, so whatever you don't get around to demolishing tomorrow, just put in a zip lock bag and toss them into the freezer. A month from now when you remember you have them, just take them out, put them in the fridge until defrosted, and enjoy round two!

    Carrot Cake Cheesecake Bars

    Callan Wenner
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Cooling time 3 hrs
    Total Time 3 hrs 50 mins
    Servings 9

    Equipment

    • 8 x 8 inch pan
    • Stand mixer or hand mixer

    Ingredients
      

    Carrot Cake Layer

    • ¾ cup sugar
    • ¼ cup vegetable/canola oil
    • 1.5 T orange juice, optional
    • 1 teaspoon vanilla paste or extract
    • 2 large eggs
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground allspice
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • ¾ cup flour
    • 1 cup shredded carrots
    • ¼ cup chopped walnuts, optional
    • ⅛ cup shredded coconut, optional

    Cheesecake Layer

    • 12 oz cream cheese room temperature
    • ¼ cup sugar
    • 1 teaspoon vanilla
    • 1 egg, beaten room temperature

    Instructions
     

    • Preheat oven to 350 degrees F. Grease and parchment line an 8x8 inch baking dish with an overhang.

    Carrot Cake Layer

    • In a bowl, whisk together sugar, vegetable oil, orange juice, vanilla and eggs. Stir in baking powder, baking soda, all spice, cinnamon and salt. Stir in carrots, walnuts and coconut. Add flour and mix until just combined.

    Cheesecake Layer

    • In stand mixer on medium low speed with paddle attachment, beat cream cheese, sugar and vanilla until smooth. Scrape down sides. In a separate bowl, beat the egg, then slowly add into the cream cheese mixture. Mix on low speed, scraping down the sides again, then mixing on low for another minute.

    Assembly

    • Spread ⅔ carrot cake batter into the prepared pan. Add the cream cheese layer, spreading gently to the edges of the pan, then top with dollops of remaining carrot cake batter. Swirl with a knife then bake in the middle rack for 30 - 35 minutes until edges are set and the middle slightly wobbles, but is not jiggly.
    • Remove from oven and rest for 20 minutes, then remove (using parchment slings) to a wire rack and cool for another 20 minutes. Add the uncut bars back into the pan, and transfer uncovered to the fridge to cool for 2 - 3 hours.
    • Using a sharp knife, cut bars into 9 squares, wiping off knife in between each cut.

    Notes

    Store the bars covered in the fridge for two days.
    If you want to freeze these, wrap them in plastic wrap and add to a zip lock bag (or wrap in a layer of aluminum foil) and freeze. Remove from freezer and thaw in the fridge, then enjoy!
     
    Tried this recipe?Let us know how it was!
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    Comments

    1. Peggy Wenner

      April 12, 2020 at 6:41 pm

      I haven't made it yet but it looks delicious. ! I have the ingredients so I'm going to make . I'll be back with a comment. I' m going to send this to all my "friends " so they can enjoy it too. Love to you, Adam and Seth. Don't fatten them up too much !

      Reply
      • The Cozy Plum

        April 22, 2020 at 2:31 pm

        Sounds like an awesome plan 🙂 Let me know how it goes!

        Reply

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    About Callan

    I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

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