Irresistibly Indulgent Carrot Cake Cream Cheese Bars
Enjoy irresistibly indulgent carrot cake cream cheese bars with a tender, spiced carrot base and creamy cheesecake swirl perfect for dessert or afternoon treats.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: ~2 hours 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 large egg
1/2 cup unsalted butter
1 cup freshly grated carrots
4 ounces cream cheese, softened
1 large egg yolk
1/2 cup granulated sugar
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with heavy-duty non-stick aluminum foil and lightly spray with cooking spray.
Melt the butter in a large microwave-safe bowl for about 1 minute; let cool slightly. Whisk in the egg, brown sugar, kosher salt, and vanilla extract until combined.
Sift in the flour, baking powder, cinnamon, and nutmeg. Stir gently, then fold in the grated carrots.
In a separate bowl, beat the cream cheese with the egg yolk and granulated sugar until smooth and creamy.
Pour the carrot cake batter into the prepared pan. Drop spoonfuls of the cream cheese mixture on top and swirl gently with a spatula or knife.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool at room temperature for at least 2 hours before lifting from the pan and slicing into squares.
Notes
For extra texture, fold in 1/2 cup chopped walnuts or pecans.
Add a pinch of ground ginger or cloves to enhance the spice.
For a lighter version, substitute half of the butter with unsweetened applesauce.
Drizzle with caramel sauce for a sweeter topping.
