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Carrot Cake Cream Cheese Bars

Deliciously Moist Carrot Cake Cream Cheese Bars to Savor

Indulge in these Carrot Cake Cream Cheese Bars, combining sweet carrots and a creamy swirl for a wholesome dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup light brown sugar Can be replaced with white sugar.
  • 0.5 teaspoon kosher salt No substitute needed.
  • 1 teaspoon vanilla extract Use almond extract for variation.
  • 1 cup all-purpose flour Gluten-free flour works for a gluten-free option.
  • 1 teaspoon ground cinnamon Pumpkin pie spice can be used for variation.
  • 0.5 teaspoon ground nutmeg Cinnamon can be increased for more spice.
  • 0.5 teaspoon baking powder Ensure it’s fresh for best results.
  • 1 large egg Use a flax egg for a vegan version.
  • 0.5 cup unsalted butter Coconut oil can be used for dairy-free.
  • 1 cup freshly grated carrots Always opt for fresh over pre-packaged.
For the Cream Cheese Swirl
  • 4 ounces cream cheese (softened) Neufchâtel cheese can be used for lower-fat option.
  • 1 large egg yolk Crucial for creaminess.
  • 0.5 cup granulated sugar Can be reduced slightly for less sweetness.

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick
  • Microwave

Method
 

Step-by-Step Instructions for Carrot Cake Cream Cheese Bars
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan lined with aluminum foil.
  2. Melt ½ cup of unsalted butter in a microwave-safe bowl until just liquid and let cool slightly.
  3. Whisk together the cooled melted butter, 1 large egg, 1 cup of light brown sugar, ½ teaspoon of kosher salt, and 1 teaspoon of vanilla extract until smooth.
  4. Sift in 1 cup of flour, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg; stir until just combined.
  5. Fold in 1 cup of freshly grated carrots until evenly distributed in the batter.
  6. In a separate bowl, beat together 4 ounces of softened cream cheese, 1 large egg yolk, and ½ cup of granulated sugar until smooth.
  7. Spread the carrot cake batter into the baking pan, dollop the cream cheese mixture on top, and swirl gently with a knife.
  8. Bake for 25 to 30 minutes, checking doneness with a toothpick.
  9. Cool the bars to room temperature for at least 2 hours, then lift from the pan and slice into squares.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 5 days. Bars taste better the next day.

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