I feel dirty and kind of ashamed. I made a dessert using a box mix. But then I put that dessert in my mouth and immediately forgot my shamed feelings.

A lot of the time, boxed cakes are dry. Sure they are easy, but they are nothing compared to my dream cakes. However, when you swirl them with a ton of cheesecake filling…well they definitely aren’t dry anymore. They actually turn out to be pretty dang divine!

And I know exactly what question is coming next…when am I going to do a Carrot Cake Dream Cake? Well, I’m working on it. I keep getting emails asking for one and I am trying my hardest! I just haven’t gotten it quite right yet. I promise to keep trying and once it’s perfect, you know y’all will see it here!

But in the meantime, I think this could definitely hold you over! I have always been a big fan of cheesecake and carrot cake together. The Cheesecake Factory makes a great Cheesecake Carrot Cake, and that is what I had in mind when I came up with this dessert idea. It’s super easy and really fast to put together — and makes a ton! This is defiantly a recipe you want to make to share!
NOTE: This recipe calls for an “odd” sized jelly roll pan. I don’t think it’s odd sized…it’s the size I use for everything. I have multiple of these large heavy duty jelly roll pans*. They rock! I use them for all of my cookies — they fit perfectly with a silpat*. If you don’t have a 13×18 size pan, I’m sure you can do it in a smaller one. However, you will want to make sure it has higher sides and it will probably take longer to bake. 

Carrot Cake Cheesecake Swirl Bars

Yield: 24 bars

recipe note: I used Duncan Hines carrot cake mix!

Ingredients:

1 (20 oz) box carrot cake mix
ingredients needed to make cake mix (eggs, oil, water)
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.

Mix carrot cake mix according to package directions. Pour into greased pan. Set aside.

Beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.

Drop spoonfuls of the cream cheese mixture onto the top of the cheesecake layer. Drag the tip of a knife through the carrot cake and the cheesecake layers to create swirls.

Bake for 28 minutes, or until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

Store in an airtight container in the fridge. You can eat them cold or let them come to room temperature before serving them. To let the come to room temp - set them on the counter about 15 minutes before serving.


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