Hey y'all! Looking for a dreamy treat to celebrate crisp, cozy days? These irresistibly indulgent carrot cake cream cheese bars are everything you love about classic carrot cake, but in bar form—ultra-moist, warmly spiced, and topped with a tangy cream cheese swirl. Perfect for parties, lunchboxes, holiday gatherings, or just a night in with a cup of tea. Let's get cooking!

Irresistibly Indulgent Carrot Cake Cream Cheese Bars Recipe for Fall

Why You'll Love This

Easy to share: Perfectly portable bars—no forks required, just slice and enjoy!
Moist & flavorful: Fresh carrots and a blend of warm spices give unbeatable texture and taste.
Tangy cream cheese swirl: Adds luscious balance to every bite.
Make-ahead friendly: Bars taste even better the next day, making prep a breeze.
Versatile: Dress them up or keep them casual for any fall occasion.

Ingredients

2 cups (250g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup (120ml) vegetable oil
½ cup (110g) unsalted butter, melted and slightly cooled
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (about 200g) finely grated carrots
½ cup (50g) chopped walnuts or pecans (optional)
8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar (for cream cheese swirl)
1 large egg (for cream cheese swirl)
½ teaspoon vanilla extract (for cream cheese swirl)

Directions

Prep & Preheat

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Build the Carrot Cake Base

In a large bowl, whisk together vegetable oil, melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, then the vanilla extract, whisking until fully combined.
Stir in the grated carrots (and nuts, if using).
Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
Spread about ⅔ of the carrot cake batter evenly into the prepared pan.

Make the Cream Cheese Swirl

In a medium bowl, beat together cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
Dollop the cream cheese mixture in large spoonfuls over the batter, then gently swirl with a knife.
Drop the remaining carrot cake batter in small spoonfuls over the top, swirling lightly for a marbled effect.

Bake & Cool

Bake for 32-36 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect).
Allow the bars to cool completely in the pan before lifting out and slicing.

Notes

Be sure to use finely grated carrots (not pre-shredded) for the best moist texture.
If your cream cheese isn't soft, microwave it for 10-15 seconds to avoid lumps.
For cleaner cuts, chill the baked bars in the fridge before slicing.

Variations

Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose.
Pineapple Twist: Fold ½ cup of drained crushed pineapple into the batter with the carrots.
Spice It Up: Add a pinch of cloves and an extra ¼ teaspoon ginger for more autumn spice.

Required Equipment

9x13-inch baking pan
Parchment paper
Mixing bowls
Whisk
Hand mixer or stand mixer (for cream cheese)
Rubber spatula
Knife (for swirling)

Storage Instructions

Store carrot cake cream cheese bars in an airtight container in the refrigerator for up to 5 days. Allow bars to come to room temperature before serving for the best creamy texture. Bars can also be frozen (wrapped tightly) for up to 2 months.

Suggested Pairings & Serving Recommendations

Serve these bars slightly chilled or at room temperature with a hot mug of chai or spiced tea.
Top with a scoop of vanilla bean ice cream for an extra-indulgent dessert.
Pair with a sprinkle of extra toasted nuts or a dusting of cinnamon right before serving.

Pro Tips

Don't overmix the batter—just combine until no streaks remain for tender bars.
Always use room temperature eggs to keep the batter smooth and evenly mixed.
Chill the baked bars for at least an hour for the cleanest, most professional-looking slices.

FAQ

Can I make these bars in advance?: Absolutely! These bars are even moister the next day. Store them covered in the fridge until ready to serve.
Do I have to use nuts?: Nope—the bars are delicious with or without nuts. Simply omit them if you prefer nut-free.
Can I double the recipe?: Yes! Bake in two pans, or use a half-sheet pan, adjusting baking time as needed. Rotate halfway for even baking.

Prep Time: 20 minutes | Cook Time: 32-36 minutes | Total Time: About 1 hour