Carrot Cake Cream Cheese Bars

Put a spin on your Easter celebrations with carrot cake cream cheese bars – a delightful dessert that combines the rich and tangy flavor of cream cheese with the sweetness of carrot cake.

Be sure to check out our other dessert recipes, too!

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Put a Twist on Easter Dinner!

Before we delve into this scrumptious recipe, Chef Kevan Vetter of the McCormick Kitchens is offering us some tips to put a new spin on Easter favorites:

1. Liven up the Easter ham with a spicy-sweet glaze of apricot jam, pineapple juice and chipotle chili pepper.

Brush on a spiral-cut ham before roasting in the oven.

2. Upgrade a traditional vegetable casserole by sprinkling a layer of cheddar cheese and topping with potato tots.

Bake until the tots are crisp and golden brown and the casserole is bubbly.

3. Combine two classic Easter desserts in one; swirl carrot cake batter into a smooth and creamy cheesecake base with a hint of lemon with the following recipe, offered by McCormick.

Bake and cut into bars.

Additional carrot cake ideas

You’re going to be thrilled about this fabulous Nut Free Carrot Cake, whether or not you have food allergies in your house. Made with fresh carrots and warm spices like cinnamon and ginger, this cake is moist and flavorful.

Or this Easy Carrot Cake Recipe is a traditional take on the timeless treat using everyday ingredients.  

Carrot Cake Swirled Cream Cheese Bars

Ingredients:

• 1 cup plus 2 tablespoons flour, divided
• 2 cups sugar, divided
• 1 1/2 teaspoons McCormick Ground Cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 4 eggs, divided
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 1/2 cups finely grated carrots
• 3 packages (8 ounces each) cream cheese, softened
• 1/4 cup milk
• 1 teaspoon McCormick Pure Lemon Extract

Directions for carrot cake bars:

Step 1: Preheat oven to 325°F.

Step 2: Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl.

Step 3: Add oil, 2 eggs, vanilla extract and carrots; mix well.

Step 4: Spread 1/2 of the batter into greased and floured 13×9-inch baking pan. Reserve remaining batter. Set aside.

Step 5: Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended.

Step 6: Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended.

Step 7: Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Step 8: Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan.

Step 9: Cut through several times with knife for marble effect.

Step 10: Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Elevate your holiday meal with these creative updates to Easter classics. For more recipes and tips, check out McCormick.com.

Continue to Content

Carrot Cake Swirled Cream Cheese Bars

Yield: 12

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Put a spin on your Easter celebrations with carrot cake swirled cream cheese bars, which are going to surprise and delight your guests!

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Ingredients

• 1 cup plus 2 tablespoons flour, divided
• 2 cups sugar, divided
• 1 1/2 teaspoons McCormick Ground Cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 4 eggs, divided
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 1/2 cups finely grated carrots
• 3 packages (8 ounces each) cream cheese, softened
• 1/4 cup milk
• 1 teaspoon McCormick Pure Lemon Extract

Instructions

1. Preheat oven to 325°F.
2. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl.
3. Add oil, 2 eggs, vanilla extract and carrots; mix well.
4. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
5. Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended.
6. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended.
7. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
8. Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan.
9. Cut through several times with knife for marble effect.
10. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  9x13-Inch Pan (Non-Stick) with Lid by Wilton
• 
  KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 69mgSodium: 231mgCarbohydrates: 37gFiber: 1gSugar: 34gProtein: 4g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

Don’t miss out on our other family friendly recipes!