Recipe: Carrot Cake Cheesecake Bars

Carrot cake cheesecake bars – they’re the best fall holiday treat around. These beauties are moist and a great play on traditional carrot cake with cream cheese icing. Okay, let’s get baking!

Ingredients

Carrot Cake

• 1 1/4 cup of packed brown sugar
• 3/4 cup of salted butter
• 2 eggs
• 1 1/2 cup of grated carrots
• 1 tablespoon of vanilla
• 1 1/4 cup of gluten free flour
• 2 teaspoons of cinnamon
• 1/4 teaspoon of baking powder
• salt to taste

Cheesecake

• 4 ounces of cream cheese
• 1 egg
• 1/4 cup of granulated sugar
• 1 1/2 teaspoons of vanilla

Okay – let’s get started. This recipe might seem like a bit of work, since you’re making two things, the carrot cake and the cheesecake, yet it’s worth it – and you’ll have it all done in less than an hour. Okay, here we go!

Set the oven to 350 degrees on bake and line a 9×9 pan with parchment paper for easy clean up. Next, combine the brown sugar and the butter for the carrot cake bars. Whisk well and then add the eggs, grated carrots, and vanilla. Once well combined, mix in the flour, cinnamon, baking powder and add the salt to taste. Combine gently, and try not to over mix the carrot cake bars.

Pour the carrot cake mix into the parchment paper lined pan and set aside to work on the cheesecake.

For the cheesecake, mix all four ingredients and whisk well. Again, just like the carrot cake bars, don’t over mix. Once it’s well combined, gently add to the top of the carrot cake mix.

Bake at 350 for 28-34 minutes, until a toothpick comes out fairly clean. Then allow the bars to cool before cutting up and eating! These carrot cake cheesecake bars will keep well in the fridge for 4-5 days – yet no way they’ll last that long!

Thanks so much for visiting – happy baking and enjoy the thanksgiving weekend!