Description
Deliciously moist carrot cake bars swirled with a creamy vanilla cream cheese layer, perfect for an easy dessert or snack. These bars combine warm spices, shredded carrots, and a rich cream cheese swirl baked to golden perfection.
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 prepare pan: Preheat the oven to 350°F. Line an 8×8 inch metal baking pan with parchment paper and lightly spray with non-stick baker’s spray. Using a metal pan is recommended for best results.
- Make the cream cheese swirl: In a medium bowl, beat the cream cheese and granulated sugar with a handheld mixer on medium speed for 1-2 minutes until smooth. Add vanilla extract and egg yolk, and beat for another 1-2 minutes until fully combined and smooth. Set aside.
- Mix dry ingredients for batter: In a small bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
- Prepare the carrot cake batter: In a large bowl, beat melted unsalted butter, light brown sugar, and granulated sugar on medium-high speed for 1-2 minutes until well combined. Add the egg and vanilla extract, and beat until fully incorporated.
- Combine dry and wet ingredients: Add the dry ingredients to the wet ingredients, mixing on low speed just until blended. Then fold in the shredded carrots gently using a spatula or wooden spoon until evenly distributed.
- Layer the batter and cream cheese mixture: Spread half of the carrot cake batter evenly in the prepared pan. Drop dollops of half the cream cheese mixture over the surface. Spread the remaining carrot cake batter on top around the cream cheese dollops. Finally, add the remaining cream cheese mixture in dollops on top.
- Create the cream cheese swirl: Use a butter knife or wooden skewer to gently swirl the cream cheese mixture into the carrot cake batter, just enough to create a marbled effect without fully mixing the layers.
- Bake: Bake for 35 minutes or until edges are lightly golden and a toothpick inserted in the center comes out clean. The center should have a slight jiggle. If edges brown too fast, cover lightly with foil for the last 5-10 minutes to prevent drying out.
- Cool and serve: Remove from oven and cool completely on a wire rack before slicing and serving.
Notes
- For best results, use a metal 8×8 inch baking pan to ensure even baking.
- If using glass or ceramic pans, increase baking time slightly and monitor closely.
- Make sure cream cheese and eggs are at room temperature to avoid lumps in the swirl mixture.
- You can substitute shredded carrots with finely grated carrots for an even texture.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- To make cutting easier, chill the bars before slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 270 kcal
- Sugar: 20 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
