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Layered Carrot Cake Cheesecake Bars with Pecan Crunch

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These irresistible bars combine the classic flavors of moist carrot cake and creamy cheesecake, all topped with a buttery pecan crunch. Perfect for spring gatherings, brunches, or anytime you want a crowd-pleasing dessert that’s easy to make and serve.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can substitute with gluten-free blend if needed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (135g) finely grated carrots (about 2 medium carrots, peeled and grated)
  • 1/3 cup (40g) chopped pecans (optional, for cake layer)
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (8g) all-purpose flour
  • Pinch of salt
  • 3/4 cup (75g) chopped pecans (toasted for extra flavor if you have time)
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (25g) light brown sugar, packed
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal.
  2. Preheat oven to 350°F (175°C).
  3. Set out cream cheese and eggs to come to room temperature.
  4. In a medium bowl, whisk together 1 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
  5. In a large bowl, beat together 2 eggs, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth and slightly pale, about 2 minutes.
  6. Slowly stream in 1/2 cup oil and 1 teaspoon vanilla, beating until combined.
  7. Stir in the dry ingredients until just combined. Do not over-mix.
  8. Gently fold in 1 1/4 cups grated carrots and 1/3 cup chopped pecans (if using). Batter will be thick.
  9. In a clean bowl, beat 8 ounces softened cream cheese on medium speed until smooth and creamy, about 1 minute.
  10. Add 1/4 cup granulated sugar, 1 egg, 1/2 teaspoon vanilla, 1 tablespoon flour, and a pinch of salt. Beat until completely smooth and no lumps remain.
  11. Spread about 2/3 of the carrot cake batter evenly in the bottom of the prepared pan.
  12. Pour the cheesecake mixture over the carrot cake layer and gently spread to the edges.
  13. Dollop the remaining carrot cake batter over the cheesecake layer in small spoonfuls, then gently swirl with a knife or toothpick for a marbled look.
  14. In a small bowl, combine 3/4 cup chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar, 1 tablespoon flour, 1/2 teaspoon cinnamon, and a pinch of salt. Mix until crumbly.
  15. Sprinkle the pecan crunch topping evenly over the bars.
  16. Bake at 350°F (175°C) for 38-42 minutes, or until the center is just set and the topping is golden brown. A toothpick should come out with a few moist crumbs.
  17. If the topping browns too quickly, loosely cover with foil for the last 10 minutes.
  18. Let the bars cool in the pan for 1 hour, then transfer to the fridge for at least 2 hours (overnight is best).
  19. Use the parchment paper to lift bars from the pan. Slice into 16 squares, wiping your knife between cuts for clean edges.

Notes

For best results, use freshly grated carrots and room temperature cream cheese and eggs. Chill bars thoroughly before slicing for clean layers. Bars can be made gluten-free or dairy-free with simple substitutions. Store in the fridge for up to 5 days or freeze for up to 2 months. Let bars come to room temperature for 10 minutes before serving for best texture.

Nutrition

Keywords: carrot cake, cheesecake bars, pecan crunch, dessert bars, spring dessert, Easter, brunch, easy dessert, layered bars, cream cheese, carrot dessert

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