Description
A decadent fusion of spiced carrot cake and creamy cheesecake layered into perfect bars. These treats combine the warmth of cinnamon and nutmeg with rich cream cheese for an irresistible dessert.
Ingredients
Scale
For the Crust:
- For Carrot Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- For Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For Topping:
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tbsp caramel sauce (for drizzling)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- 2. Make Carrot Cake Layer: Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl. In another bowl, beat oil, sugars, eggs, and vanilla until smooth. Fold in dry ingredients, then carrots.
- 3. Make Cheesecake Layer: Beat cream cheese and sugar until fluffy. Add eggs one at a time, then vanilla.
- 4. Spread 2/3 of carrot cake batter into the pan. Pour cheesecake layer over it. Dollop remaining carrot cake batter on top and swirl with a knife.
- 5. Bake 40-45 minutes until center is set. Cool completely, then chill 4+ hours.
- 6. Garnish with nuts and caramel before slicing into bars.
Notes
For best texture, grate carrots finely. Bars keep refrigerated for 5 days. Freeze without toppings for up to 1 month.