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.
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!