Crumbly Carrot Cake Bars
- YIELDS
- 18 bars
- CHILL TIME
- 3 Hr
- COOK TIME
- 45 Min
Here's a creamy version of carrot cake we bet you won't be able to resist. Our Crumbly Carrot Cake Bars taste like the perfect combination of carrot cake and cheesecake. They're just as great for serving on Easter Sunday as they are for bringing along to any friendly potluck.
What You'll Need
- 2 1/2 cup all-purpose flour
- 1 1/2 cup old-fashioned oats
- 1/2 cup light brown sugar
- 1 1/4 cup granulated sugar, divided
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 2 stick butter, softened
- 1 1/2 cup grated carrots (2 to 3 carrots)
- 3/4 cup chopped walnuts
- 2 teaspoon vanilla extract, divided
- 2 (8-ounce) packages cream cheese, softened
- 2 eggs
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, combine flour, oats, brown sugar, 1/2 cup granulated sugar, the baking soda, cinnamon, and butter; beat with an electric mixer until it crumbles. Stir in carrots, walnuts, and 1 teaspoon vanilla; mix well. Reserve 2 cups of the mixture; press remaining mixture into bottom of baking dish.
- Bake 20 minutes. Meanwhile, in a large bowl, beat cream cheese and remaining 3/4 cup sugar until smooth. Add eggs and remaining teaspoon vanilla; mix well.
- Spread cream cheese mixture over crust. Sprinkle reserve crumbs on top.
- Bake 25 to 30 minutes, or until cheesecake layer is set. Let cool, then refrigerate at least 3 hours or until chilled. Slice into bars and serve.