I’ve been baking more with vegetables to help my toddlers become familiar with them. They love carrot muffins, even though they don’t care for raw carrots.
This time we tried something different: Carrot Cake Cheesecake Bars. They turned out moist and delicious, and my toddlers eagerly ate them.
One of the benefits of baking with vegetables is that it increases exposure. Experts often say exposure helps children accept new foods, so I try to include vegetables in familiar treats.
When we bake, I leave a large bowl of grated carrots within reach for my toddlers. Oddly, they usually ignore the carrots until I add them to the batter. As soon as the carrots go into the mixing bowl, the kids suddenly find them irresistible and grab handfuls.
This recipe is perfect for baking with little helpers because there’s lots of mixing, scooping, and pouring—tasks toddlers enjoy and can help with.
Once you have both the carrot cake batter and the cream cheese filling ready, assemble the bars. Spread about half the carrot batter into a lined 8×8-inch pan so it covers the bottom evenly.
Drop spoonfuls of the cream cheese mixture over the base. Continue until you’ve used all of it.
Spoon the remaining carrot batter over the cream cheese spots in dollops.
Finish by swirling the layers gently with a knife until you see a marbled pattern. My toddlers are still too young to use a knife safely, so I did this step, but with the right tools older children can help.
You can bake these bars on your own or make it a hands-on activity with your little ones—either way, the results are worth it.
If you make these, tag me on Instagram @jessiebakestreats and leave a review below—I love hearing from you.
Carrot Cake Cheesecake Bars
Jessie M
Ingredients
Carrot Cake Bar
- 1/2 C salted butter melted
- 1 C brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 C all purpose flour
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1 C freshly grated carrots
Cream Cheese Swirl
- 1/2 C cream cheese room temperature
- 1/4 C white sugar
- 1 egg yolk
- 3/4 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper.
Carrot Cake batter
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In a large bowl, combine the melted butter and brown sugar until smooth.
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Add the egg and vanilla, stirring until incorporated.
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Stir in the flour, cinnamon, and baking powder with a rubber spatula until combined.
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Fold in the grated carrots and set the batter aside.
Cream Cheese Swirl
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In a medium bowl, beat the softened cream cheese with the egg yolk, white sugar, and vanilla until smooth and creamy.
Making the bars
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Spread about half of the carrot batter evenly in the lined pan to form the base.
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Drop spoonfuls of the cream cheese mixture over the base until it’s used up.
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Add spoonfuls of the remaining carrot batter on top of the cream cheese dollops.
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Use a knife to gently swirl the layers together to create a marbled effect.
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Bake for 35–38 minutes. Allow to cool completely before cutting into bars.
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Enjoy!
Notes
Strawberry Oatmeal Bars
Glazed Lemon Cake Loaf