Carrot Cake Cream Cheese Bars
Delightful bars that combine the rich flavors of carrot cake with a creamy, tangy cream cheese swirl, perfect for any occasion.
Ingredients
For the Carrot Cake
- 1 cup light brown sugar Adds deep, caramel-like sweetness to the cake.
- 0.5 teaspoon kosher salt Enhances the flavors of all the ingredients.
- 1 teaspoon vanilla extract Brings warmth and depth.
- 1 cup all-purpose flour Provides structure.
- 1 teaspoon ground cinnamon Adds a cozy, warming spice.
- 0.5 teaspoon ground nutmeg Adds a hint of earthiness.
- 0.5 teaspoon baking powder Ensures light, airy texture.
- 1 large egg Binds ingredients together.
- 0.5 cup unsalted butter Creates a tender crumb.
- 1 cup freshly grated carrots Adds moisture and nutrition.
For the Cream Cheese Swirl
- 4 ounces cream cheese (softened) Provides a creamy, tangy swirl.
- 1 large egg yolk Adds richness.
- 0.5 cup granulated sugar Sweetens the cream cheese mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the brown sugar, salt, vanilla extract, and egg. Mix until smooth.
- Melt the butter and let it cool before adding it to the mixture. Stir in the grated carrots.
- In another bowl, mix the flour, cinnamon, nutmeg, and baking powder. Gradually add this dry mixture to the wet mixture until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
Cream Cheese Swirl
- In a separate bowl, beat together the softened cream cheese, egg yolk, and granulated sugar until smooth.
- Drop spoonfuls of the cream cheese mixture on top of the carrot cake batter. Swirl it gently with a knife for a marble effect.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the bars cool completely before cutting them into squares and serving.
Notes
Serve these bars at room temperature or chilled. Dust with powdered sugar or serve with vanilla ice cream. Store in an airtight container in the refrigerator for up to five days, or freeze for up to two months.