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Cream Cheese-Swirled Carrot Cake Bars

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  • Prep 10 min
  • Total 45 min
  • Servings 24
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You are only seven ingredients away from delicious carrot cake bars with a generous cream cheese swirl—perfect to serve at any spring celebration!
By Cindy Ensley
Updated May 17, 2022
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  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • 3/4 cup water
  • 1/2 cup oil
  • 4 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • Powdered sugar


  • 1
    Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.
  • 3
    In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl -- once or twice through each puddle of cream cheese should do it.
  • 4
    Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t go crazy with swirling the cream cheese into the batter or you won’t get lovely pockets of cheesecake-like filling, and it will just blend into the batter.


Nutrition Facts are not available for this recipe
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