Description
Delicious carrot cake cream cheese bars with warm spices, moist carrots, and a creamy swirl of cream cheese.
Ingredients
Scale
- 1 cup light brown sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon baking powder
- 1 large egg
- 0.5 cup unsalted butter
- 1 cup freshly grated carrots
- 4 ounces cream cheese, softened
- 1 large egg yolk
- 0.5 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and spices.
- In another bowl, beat the egg, then add melted butter and vanilla extract. Stir in the grated carrots until well combined.
- Carefully fold the dry mixture into the wet ingredients until just combined.
- In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar and egg yolk, mixing until creamy.
- Pour half of the carrot cake batter into the prepared pan. Dollop cream cheese mixture over the batter, swirl gently, and then pour the remaining batter on top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool for 10 minutes in the pan before transferring to a wire rack. Once cool, cut into squares and serve.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for about one week. Reheat in the microwave for a few seconds or in a preheated oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cake, dessert, carrot, cream cheese, baking