Caramel Carrot Cheesecake Bars

Caramel Carrot Cheesecake Bars

It’s September. And everyone is talking pumpkin. Trust me I love a good pumpkin recipe. I have several on the blog. But I don’t know why we aren’t talking about carrots. They are, in my opinion, THE best thing to come out of the garden, and especially late summer, early fall when the cooler weather has allowed them to sweeten up. You just can’t beat a sweet garden carrot. And the great thing about growing carrots is you don’t need a green thumb to do it. It’s almost impossible to not grow a bumper crop of carrots. So what do you do with all those carrots. Well, you make carrot cake of course. In fact a couple of weeks ago I put together an awesome three tiered semi nude carrot cake for my mother in law’s wedding.

carrot cake

After hours and hours of baking and putting this beauty together I swore it would be a long time before I made another carrot cake. I was wrong. Sort of. See I still have a ton of carrots to use up. And an office full of people that love sweet treats. So last night I whipped up a pan of these Caramel Carrot Cheesecake Bars. It’s a bit of a twist on the classic carrot cake with cream cheese icing. Not too sweet and a good “comfort food” feel with the oatmeal crumble topping. And by using a spice cake mix in the base it’s pretty easy and doesn’t require a lot of ingredients. I didn’t put raisins in this recipe because nope, raisins don’t belong in carrot cake. But if that’s your thing feel free to add some to the base/topping part of the recipe.

Caramel Carrot Cheesecake Bars
Author: 
Recipe type: Dessert
 
A yummy twist on classic carrot cake with cream cheese icing.
Ingredients
Crust & Topping
  • 1 box of Spice Cake Mix
  • 1½ cups of quick oats
  • ½ cup of brown sugar
  • 1 cup of butter - room temperature
  • 1 cup of finely shredded carrots (about 2 good sized carrots)
  • 1 cup of chopped pecans
  • ½ cup of Skor Toffee bits (you could use mini butterscotch chips)
  • Coarse Salt
Filling
  • 2 8oz packages of cream cheese - room temperature
  • 2 eggs
  • 1 teaspoon of vanilla
  • ½ cup of white sugar
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom and side of a 9x13 pan with foil. Spray foil with cooking spray.
  3. Mix the cake mix, oats and brown sugar together in a large bowl.
  4. Break the butter into small pieces and into the bowl with the cake mixture.
  5. Use a pastry chopper to blend the butter into the cake mixture until it resembles a coarse meal.
  6. Mix in the shredded carrots and pecans.
  7. Set aside two cups of the mixture.
  8. Turn the rest into your prepared pan, spread evenly and press firmly on the bottom of the pan.
  9. Place in the oven and bake for 20 minutes. Place pan on wire rack to cool slightly while you prepare the filling.
Filling
  1. Beat the cream cheese with a hand or stand mixer until smooth and light. Add the eggs, vanilla and sugar and continue to beat until smooth.
  2. Pour the cream cheese mixture into the pan with the crust.
Topping
  1. Sprinkle the remaining cake mixture evenly on top of the cream cheese filling.
  2. Sprinkle the toffee bits over the crumb mixture.
  3. Sprinkle lightly with coarse salt.
  4. Return the pan to the oven and cook 30-40 minutes until the cheesecake filling is set and starts to pull away from the sides of the pan.
  5. Let cool completely.
  6. Remove cake from pan by the foil lining. Peel away foil, cut and serve

 

carrot cheesecake bars

carrot cheesecake bars

This article has 2 comments

  1. Carrots are a family favorrite and we incorporate them into breakfast, lunch and dinner.

    The cake is beautiful and as for the bars, you had me at cheesecake.

    Besos Sarah.
    My recent post Donate to the @BostonPizzaFdn and Get 5 FREE Kids Meals! #BPKidsCards

  2. I'm going to try it it looks delicious. However, of course I MUST add raisins. lol.

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