Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8 baking pan with non-stick spray or line with parchment paper for easy removal.

Step 2: Make the Carrot Cake Batter
In a bowl, melt the butter in the microwave and let it cool slightly. Stir in the brown sugar until well combined.

Add the egg and vanilla extract and whisk until smooth. Then stir in the flour, cinnamon, baking powder, and salt until a thick batter forms.

Fold in the shredded carrots until evenly distributed. Set the bowl aside while you make the swirl.

Step 3: Make the Cheesecake Swirl
In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg yolk and vanilla extract, then beat again until creamy.

The mixture should be thick but spreadable. Set it aside while you layer the bars.

Step 4: Assemble and Swirl
Spread half of the carrot cake batter into your prepared pan. Drop spoonfuls of the cheesecake swirl over the top.

Layer the rest of the carrot cake batter over and around the cheesecake. Finish by dotting the remaining cheesecake on top.

Use a knife or skewer to swirl the two batters together. Swirl as much or as little as you like—there’s no wrong way.

Step 5: Bake and Cool
Bake the bars for 35–40 minutes, or until the edges are golden and the center is just set with minimal jiggle.

Let the bars cool in the pan for 15–20 minutes, then transfer to a wire rack. Once completely cooled, cut into squares and refrigerate.

Store leftovers in an airtight container in the fridge for up to 5 days.