carrot cake cream cheese bars 

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Hey y'all!
I was searching for fun little things I could add to my Easter rotation this year. I saw an ad for McCormick that had super cute stuff so I went and checked it out.  I found these little bars and thought, how easy, and how cute! 
I love carrot cake and I love cheesecake.  You really can't go wrong making a mix in-between! 
I only changed up their recipe a smidge. Hope you enjoy! 


  • 1 cup flour plus 2 tbsp divided (1 cup flour, 2 tbsp flour) 
  • 2.5 cups sugar divided (1 1/4 cup and 1 1/4 cup)
  • 2 tsp Cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 vegetable oil
  • 4 eggs divided (2 eggs and 2 eggs) 
  • 2 tsp Vanilla
  • 1 tsp vanilla bean paste (optional, but I love the added flavor!)
  • 1.5 cups grated carrots
  • 3 packages 8 oz cream cheese, softened
  • 1/4 cup milk
  • 2 tsp lemon extract

Directions: Preheat oven to 325

  • Mix 1 and 1/4 cup sugar, 1 cup flour, cinnamon, baking soda, and salt
  • Add oil, 2 of the eggs, vanilla, vanilla bean paste and carrots
  • Mix well
  • Butter and flour your baking pan 
  • Spread 1/2 batter in a 13x9 baking pan, set aside the remaining batter
  • Beat cream cheese and 1 and 1/4 cup sugar in stand mixer until well blended
  • Add milk
  • Add 2 tbsp flour
  • Add lemon extract and blend well
  • Add 2 remaining eggs 1 at a time, until just blended
  • Scoop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately over the carrot cake batter in the pan
  • Take a knife and swirl through it several times
  • Bake for 40 minutes or until toothpick comes out clean
  • Cool in pan