Description
Delicious and moist Carrot Cake Bars with a creamy cream cheese swirl make a perfect dessert or snack. These bars combine the warm spices of classic carrot cake with a luscious cream cheese layer for a delightful treat.
Ingredients
Units
Scale
Cream Cheese Swirl
- 6 ounces block-style cream cheese room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk room temperature
Carrot Cake Batter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 3/4 cup finely shredded carrots packed
Instructions
- Preheat and Prep: Preheat the oven to 350°F. Line an 8×8 inch straight-sided metal baking pan with parchment paper and lightly spray with non-stick baking spray. Set aside.
- Make Cream Cheese Swirl: In a medium bowl, beat the cream cheese and granulated sugar on medium speed for 1-2 minutes until smooth. Add vanilla extract and egg yolk, then beat another 1-2 minutes until fully combined and smooth. Set aside.
- Combine Dry Ingredients for Batter: In a small bowl, whisk together all-purpose flour, salt, baking powder, ground cinnamon, and ground nutmeg. Set aside.
- Mix Wet Ingredients for Batter: In a large bowl, beat the melted unsalted butter, light brown sugar, and granulated sugar on medium-high speed for 1-2 minutes until combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the wet mixture.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, mixing on low speed just until incorporated. Using a wooden spoon or spatula, gently fold in the finely shredded carrots until evenly distributed.
- Assemble Bars: Spread half of the carrot cake batter evenly into the prepared pan. Drop dollops of half the cream cheese mixture over the batter. Then spread the remaining carrot cake batter on top and around the dollops. Follow by adding dollops of the remaining cream cheese mixture on top.
- Swirl Mixture: Using a butter knife or wooden skewer, gently swirl the cream cheese mixture into the carrot cake batter to create a marbled effect without fully mixing.
- Bake: Bake for 35 minutes or until lightly golden around the edges and a toothpick inserted into the center comes out clean. The center should have a slight jiggle. If edges brown too fast, cover loosely with foil for the last 5-10 minutes.
- Cool and Serve: Remove from oven and cool completely on a wire rack before slicing into bars and serving.
Notes
- Use a metal baking pan for best results; if using glass or ceramic, baking time may need adjustment.
- Allow cream cheese and eggs to come to room temperature for better mixing.
- Do not over-swirl the cream cheese to retain the marbled effect.
- Cool bars completely before slicing to prevent crumbling.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
