Carrot cake is a beloved classic, and these carrot cake bars take all the warm, comforting flavors you love and package them into a convenient, easy-to-serve dessert. The bars feature a tender, moist carrot cake base, infused with fragrant spices like cinnamon, cardamom, and cloves, complemented perfectly by a luscious cream cheese swirl that adds richness and a touch of tang. What makes this recipe stand out is the use of fresh carrot puree, which helps keep the bars incredibly moist while intensifying the natural sweetness and earthiness of the carrots.
Ideal for potlucks, lunchboxes, or anytime you want a cozy treat, these bars are an excellent alternative to a traditional layered cake. Their perfectly balanced texture — soft yet sturdy enough to hold — makes them easy to cut and serve, whether at home or on the go. Toasted pecans add a subtle crunch and nutty depth, while the cream cheese batter swirled throughout creates a beautiful marbled effect and a creamy bite that’s pure indulgence. These carrot cake bars combine the best of both worlds: wholesome ingredients and decadent flavor.
Why You’ll Love This Recipe
- Perfectly Moist Texture: Carrot puree keeps the bars soft and tender.
- Warm, Spiced Flavor: Cinnamon, cardamom, and cloves create a cozy, inviting taste.
- Cream Cheese Swirl: Adds a rich, tangy contrast that balances the sweetness.
- Easy to Serve: Bars are portable and slice neatly, perfect for gatherings.
- Nutty Crunch: Toasted pecans add texture and flavor complexity.
Ingredients
Carrot Puree
- Carrots
- Salted butter
Carrot Cake Batter
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground cardamom
- Ground cloves
- Salted butter
- Light brown sugar
- Vanilla extract
- Kosher salt
- Eggs and egg yolks
- Toasted chopped pecans
Cream Cheese Batter
- Cream cheese
- Sour cream
- Granulated sugar
- Vanilla extract
- Egg
Variations
- Add Raisins or Pineapple: Fold in raisins or crushed pineapple for extra moisture and sweetness.
- Gluten-Free: Substitute flour with a gluten-free all-purpose blend.
- Walnuts Instead of Pecans: Use walnuts or your favorite nuts for a different crunch.
- Spice it Up: Add nutmeg or ginger for additional warmth.
- Frosting Instead of Swirl: Swap the cream cheese swirl for a classic cream cheese frosting on top.
How to Make the Recipe
Step 1: Make the Carrot Puree
Steam the carrots until tender, then blend with butter until smooth. Set aside to cool.
Step 2: Prepare the Dry Ingredients
Whisk together flour, baking powder, cinnamon, cardamom, and cloves in a bowl.
Step 3: Cream Butter and Sugar
In a large bowl, beat 1 cup of butter with brown sugar until light and fluffy. Add vanilla and salt.
Step 4: Add Eggs and Puree
Beat in eggs and egg yolks one at a time, then mix in the cooled carrot puree.
Step 5: Combine with Dry Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Stir in toasted pecans.
Step 6: Prepare the Cream Cheese Batter
Beat cream cheese, sour cream, sugar, vanilla, and egg until smooth and creamy.
Step 7: Assemble and Swirl
Spread half of the carrot cake batter in a greased baking pan. Dollop half of the cream cheese batter over it. Repeat layers and use a knife to gently swirl the cream cheese through the carrot batter.
Step 8: Bake
Bake at 350°F (175°C) for 40–45 minutes or until a toothpick inserted comes out mostly clean.
Step 9: Cool and Serve
Allow to cool completely before cutting into bars.
Tips for Making the Recipe
- Make sure all ingredients are at room temperature for easier mixing.
- Toast the pecans beforehand to enhance their flavor.
- Don’t overmix the batter to keep the bars tender.
- Use a sharp knife to swirl the cream cheese for pretty marbling.
- Let the bars cool fully for cleaner cuts and better texture.
How to Serve
Serve these carrot cake bars as a dessert or a sweet snack. They pair wonderfully with a cup of coffee or tea. Garnish with extra chopped nuts or a light dusting of powdered sugar for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover bars in an airtight container in the refrigerator for up to 4 days.
Freezing
Wrap bars tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Enjoy cold or warm slightly in the microwave for about 15 seconds to bring out the flavors.
FAQs
1. Can I use canned carrots instead of fresh?
Fresh carrots give the best flavor, but cooked canned carrots can be used if pureed well.
2. How do I prevent the cream cheese from leaking?
Use room temperature cream cheese and don’t over-swirl to avoid leakage.
3. Can I make this dairy-free?
Substitute butter and cream cheese with plant-based alternatives, but texture may vary.
4. Can I make this recipe vegan?
It’s challenging due to eggs and dairy, but you can try vegan substitutes with caution.
5. What pan size is best?
A 9×13 inch baking pan works perfectly for even baking.
6. Can I add shredded carrots instead of puree?
You can, but puree keeps the bars more moist and tender.
7. Can I substitute the nuts?
Yes, walnuts, almonds, or pecans all work well.
8. Why is the cake dense?
Avoid overmixing and measure flour accurately to keep the texture light.
9. Can I make mini bars or cupcakes?
Absolutely! Adjust baking time accordingly, usually 20-25 minutes for cupcakes.
10. Can I add frosting instead of a cream cheese swirl?
Yes, a cream cheese frosting pairs beautifully if you prefer.
Conclusion
These carrot cake bars with cream cheese swirl are a deliciously spiced, moist, and satisfying treat perfect for any occasion. The use of fresh carrot puree, warming spices, and a creamy tangy swirl elevates this dessert to new heights. Easy to slice and share, they’re ideal for gatherings or a comforting snack at home. Whip up a batch and enjoy the best of carrot cake in bar form—simple, delicious, and utterly irresistible.
Print
Moist and Spiced Carrot Cake Bars with Cream Cheese Swirl
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
These moist and flavorful carrot cake bars are infused with warm spices and topped with a luscious cream cheese frosting. Perfect for any occasion, they offer the classic taste of carrot cake in a convenient bar form.
Ingredients
-
Carrot Puree:
-
12½ oz. carrots, peeled and cut into ½-inch chunks (about 4 to 5 large carrots)
-
2 Tbsp. salted butter, at room temperature
-
-
Carrot Cake Batter:
-
1½ cups all-purpose flour
-
1½ tsp. baking powder
-
1½ tsp. ground cinnamon
-
¼ tsp. ground cardamom
-
Pinch of ground cloves
-
1 cup salted butter, divided
-
2 cups packed light brown sugar
-
2 tsp. vanilla extract
-
½ tsp. kosher salt
-
2 large eggs plus 4 egg yolks, at room temperature
-
¾ cup chopped pecans, toasted
-
-
Cream Cheese Batter:
-
1 (8-oz.) package cream cheese, at room temperature
-
½ cup sour cream, at room temperature
-
2 Tbsp. granulated sugar
-
1 tsp. vanilla extract
-
1 large egg, at room temperature
-
Instructions
-
Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 13×9-inch metal baking pan with nonstick baking spray. Line the pan with parchment paper, leaving an overhang for easy removal later, then lightly grease the parchment paper with nonstick baking spray as well.
-
Prepare Carrot Puree: Fill a medium pot with 1 inch of water and place a steamer basket inside. Cover the pot and bring the water to a boil over high heat. Add the carrots to the steamer basket and reduce the heat to low. Cover the pot and steam until the carrots are very tender, 20 to 25 minutes. While the carrots are still hot, transfer them to a small bowl with the butter. Using an immersion blender or food processor, puree until smooth and then set aside to cool (you should have about 1 cup of carrot puree).
-
Prepare Carrot Cake Batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and cloves. Place a large saucepan over medium heat and add 12 tablespoons of the butter (1½ sticks). Let it melt, then continue to cook, swirling the pan occasionally, until the butter is golden brown and has a nutty aroma, 5 to 6 minutes. Remove the pan from the heat and add the remaining 4 tablespoons of butter. Swirl the pan continuously until the butter stops foaming, then whisk in the brown sugar, vanilla, and salt. Transfer to a large bowl and let the mixture cool to room temperature, about 30 minutes.
-
Prepare Cream Cheese Batter: Add the cream cheese to a medium bowl. If it is not soft enough to whisk, microwave in 10-second intervals until it is softened but not melted. Whisk in the sour cream, granulated sugar, vanilla, and egg until there are no lumps and set aside.
-
Assemble and Bake: Pour half of the carrot cake batter into the prepared pan and spread it into an even layer. Drop spoonfuls of the cream cheese batter over the carrot cake batter. Use a butter knife to swirl the cream cheese batter into the carrot cake batter. Pour the remaining carrot cake batter over the top and spread it into an even layer. Drop spoonfuls of the remaining cream cheese batter over the top and swirl again. Sprinkle the toasted pecans over the top.
-
Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve: Let the bars cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang and cut into squares.
Notes
For a richer flavor, consider adding ½ cup of chopped toasted walnuts to the batter.
Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake bars, cream cheese frosting, dessert bars, spiced carrot bars