Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Bars with Cream Cheese Swirl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 267 reviews

  • Author: Sara
  • Total Time: 50-55 minutes
  • Yield: 9 servings

Description

Delicious and moist Carrot Cake Bars featuring a creamy cheesecake swirl, perfect for a sweet snack or dessert. These bars combine warm spices, shredded carrots, and a luscious cream cheese topping baked to golden perfection in just about an hour.

Ingredients

Carrot Cake Batter

  • 1/2 cup butter, melted
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded carrots

Cheesecake Swirl

  • 4 ounces cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking pan with non-stick spray or line it with parchment paper and lightly grease to prevent sticking.
  2. Melt Butter: Place the butter in a microwave-safe bowl and microwave for 30 seconds. If not fully melted, microwave an additional 15 seconds until completely melted.
  3. Mix Wet Ingredients for Carrot Cake: In a medium bowl, combine the melted butter and brown sugar, mixing well until smooth. Stir in the egg and vanilla extract until fully incorporated.
  4. Add Dry Ingredients: Add the all-purpose flour, ground cinnamon, baking powder, and salt to the wet mixture. Stir until the batter is completely combined.
  5. Fold in Carrots: Gently fold the shredded carrots into the batter and set aside.
  6. Prepare Cheesecake Swirl: In a separate medium bowl, beat the cream cheese and granulated sugar together using a hand mixer until smooth and creamy. Add the egg yolk and vanilla extract, beating until fully combined and smooth.
  7. Assemble Layers: Spread about half of the carrot cake batter evenly into the prepared pan using an offset spatula. Drop half of the cheesecake batter in dollops over the carrot cake batter without swirling.
  8. Add Remaining Batters: Spoon the remaining carrot cake batter on top and around the cheesecake dollops. Then add the remaining cheesecake batter in dollops on top of the carrot batter.
  9. Swirl Batters: Using a knife or skewer, gently swirl the cheesecake and carrot cake batters together according to your preferred amount of marbling.
  10. Bake: Bake in the preheated oven for 35-40 minutes until the edges turn golden brown and the center has very little jiggle.
  11. Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. Store leftovers in an airtight container in the refrigerator.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake swirl.
  • You can line the baking pan with parchment paper for easier removal of the bars.
  • Do not over-swirl the batter to keep pretty marbling patterns.
  • These bars are best stored refrigerated and can stay fresh for up to 4 days.
  • Feel free to add chopped nuts or raisins to the carrot batter if desired.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/carrot-cake-bars-with-cream-cheese-swirl-recipe/