These Carrot Cake Cheesecake Bars are simple, super moist, and loaded with so many delicious flavors! Why pick between cheesecake and carrot cake when you can have both in one insanely delicious treat? They’re super moist, packed with flavor, and have that dreamy cream cheese swirl. Trust me, these are the Easter treats you didn’t know you needed.
The first time I made these gluten-free carrot cake bars, I brought them to a picnic with my friends, and they disappeared in minutes! They’re the best carrot dessert recipes I’ve made lately.
They’re so moist and flavorful. Everyone wishes I had brought more!
So, make these delicious Carrot Cake Cheesecake Bars with just 10 minutes of prep! They’re made with basic ingredients that you can find in almost any grocery store. And let’s not forget the creamy cream cheese dollops that make this dessert absolutely perfect.
Ingredients Needed
You’ll be impressed by how few simple ingredients are needed for such a delicious dessert recipe:
For The Carrot Cake Batter
- Almond Flour – Choose blanched almond flour over almond meal to achieve a smoother, finer texture in your bars.
- Coconut Flour – This ingredient is key for soaking up excess moisture, ensuring your bars have the perfect consistency.
- Eggs – Fresh, room-temperature eggs are crucial for the best outcome. They help bind everything together seamlessly.
- Carrots – Not only do they add a delightful natural sweetness and moisture, but carrots also infuse the bars with vibrant color, rich flavor, and a satisfying texture.
- Butter – A touch of unsalted butter significantly boosts the flavor and adds a luxurious richness to the bars.
- Sweetener – Pick your preferred keto-friendly sweetener, like erythritol, allulose, or a brown sugar substitute.
- Baking Powder – This leavening agent is essential for giving the bars a light, fluffy texture by helping them rise properly.
- Vanilla Extract – Use a high-quality extract for the best flavor.
- Cinnamon – Although optional, a sprinkle of cinnamon adds a cozy warmth and spice that complements the other flavors beautifully.
- Salt – A pinch of salt is the secret to bringing out and amplifying all the wonderful flavors in the bars.
- Pecans – These add a delightful crunch and texture. Feel free to swap them with walnuts, almonds, or cashews if you prefer.
For The Cream Cheese Filling
- Cream Cheese – Use full-fat cream cheese at room temperature for a richer flavor and creamier texture.
- Sweetener – To achieve a flawless consistency in your filling, go for powdered sweetener. Can’t find any at the store? No worries! Simply toss granulated sugar into your blender and process it until it’s fine and powdery.
- Egg – Make sure your eggs are fresh and at room temperature before mixing.
- Vanilla Extract – Don’t skimp on quality here; pure vanilla extract will give your dessert a rich, authentic flavor that’s hard to beat.
How To Make Carrot Cake Cheesecake Bars Recipe
Even if this recipe may look too fancy, you’ll be surprised at how easy it is to prepare. Here is everything you need to do:
Step 1 – Make the Carrot Cake Batter
- In a large bowl, mix together eggs, melted butter, and vanilla extract. Whisk or use an electric mixer to blend until the mixture is well combined and airy.
- Next, add in the almond flour, coconut flour, your choice of granulated sweetener, baking powder, cinnamon, and a pinch of salt. Mix these until completely smooth and well incorporated.
- Finally, fold in the grated carrots and chopped pecans or walnuts, making sure they’re evenly mixed into the batter.
Step 2 – Prepare the Cheesecake Layer
- In a separate bowl, mix together the cream cheese, powdered sweetener, egg, and vanilla extract.
- Blend these ingredients with a hand or stand mixer until smooth and creamy.
Step 3 – Assemble the Carrot Cake Cheesecake Bars
- Begin assembling your dessert by spreading a layer of carrot cake batter at the bottom of a greased or parchment-lined baking pan, ensuring it’s even and smooth.
- Then, drop generous spoonfuls of the cream cheese mixture over the carrot cake base. Continue this layering process, alternating between the carrot cake batter and the cream cheese mixture until you’ve used up all the ingredients.
Step 4 – Bake the Carrot Cake Bars
- Transfer the assembled baking pan to your preheated oven, and let it bake for about 30-35 minutes. Watch for the edges to turn a lovely golden brown, and test for doneness by inserting a toothpick into the center – it should come out mostly clean.
- After baking, carefully take the pan out of the oven and set it on a wire rack to cool down entirely.
Tips For Making The Best Carrot Recipe
- Start with fresh, high-quality ingredients, especially the carrots. Freshly grated carrots will add more moisture and flavor to the bars.
- Allow the eggs and butter to come to room temperature before using them in the recipe. Room-temperature ingredients mix more evenly and result in a smoother batter.
- Mix the batter until the ingredients are just combined. Overmixing can result in dense and tough bars.
- Alternate layers of carrot cake batter and cream cheese frosting when assembling the bars. This creates a beautiful marbled effect and ensures every bite has a balance of flavors.
- Keep an eye on the bars while baking and avoid overbaking, which can result in dry bars.
- Allow the bars to cool completely in the pan before slicing them. This allows them to set properly and makes slicing easier.
- For clean, neat slices, refrigerate the bars for about an hour before cutting them. This helps the cream cheese frosting firm up, making it easier to slice through cleanly.
Leftovers
- Fridge – Store these sugar-free carrot cake cheesecake bars in an airtight container in the fridge for up to 7 days.
- Freezer – You can freeze the leftovers from the gluten-free carrot cake bars for up to one month. Wrap each slice in plastic foil, then thaw it in the fridge overnight before serving.
Frequently Asked Questions
Can I Skip The Nuts?
Yes, you can skip the chopped nuts from the recipe if you have nut allergies, looking to reduce carbs even more, or simply prefer not to include them. The bars will still be delicious without them.
How Do I Know When The Bars Are Done Baking?
The bars are done baking when the edges are golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking, as this can result in dry bars.
Can I Use A Different Type Of Pan To Bake These Bars?
Yes, you can use a different type of pan, such as a square baking pan or even a muffin tin, to make individual Carrot Cake Bar muffins. Adjust the baking time accordingly based on the size and type of pan you use.
More Easy Dessert Recipes
Carrot Cake Cheesecake Bars
Description
Ingredients
For The Carrot Cake Batter
- 2 cups almond flour superfine, blanched
- ¼ cup coconut flour
- 5 large eggs room temperature
- 2 cups carrots grated
- ½ cup unsalted butter melted
- ¾ cup granulated sweetener or brown sugar replacement
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 2 tsp cinnamon
- ½ tsp salt
- ½ cup pecans or walnuts chopped
For The Cream Cheese Layer
- 6 oz cream cheese
- 1/4 cup powdered sweetener
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the Oven. Preheat your oven to 350°F/ 180°C. Prepare an 8×8-inch baking pan by lightly greasing it or lining it with parchment paper.
- Make the Carrot Cake Batter. Mix the eggs, melted butter, and vanilla extract in a large mixing bowl until well combined and frothy.
- Add the almond flour, coconut flour, granulated sweetener, baking powder, ground cinnamon, and salt to the mixture of wet ingredients. Mix until smooth and fully combined.
- Fold in the grated carrots and chopped pecans or walnuts until evenly distributed throughout the batter.
- Make the Cream Cheese Filling. In another mixing bowl, combine cream cheese, powdered sweetener, egg, and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients until smooth and creamy. Set aside.
- Assemble the Carrot Cake Bars. Using a cookie scoop or spoon, add a layer of carrot cake batter to the bottom of the prepared baking pan, spreading it evenly. Spoon dollops of the cream cheese frosting over the layer of carrot cake batter. Repeat the process, alternating layers of carrot cake batter and cream cheese frosting until all the batter and frosting are used up.
- Bake the Carrot Cake Bars. Place the baking pan in the preheated oven and bake for about 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and let it cool completely before slicing into bars.
- Once cooled, cut the carrot cake bars into squares and enjoy!
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How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
