Description
Delicious and moist carrot cake bars with a tangy cream cheese swirl, perfect for an easy dessert or snack. These bars combine the warm spices of cinnamon and nutmeg with shredded carrots, and are baked to golden perfection with a creamy marbled topping.
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. Set aside.
- Make Cream Cheese Swirl: In a medium bowl, beat cream cheese and granulated sugar on medium speed for 1-2 minutes until smooth. Add vanilla extract and egg yolk; beat another 1-2 minutes until fully combined. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Combine Butter and Sugars: In a large bowl, beat melted butter, light brown sugar, and granulated sugar on medium-high speed for 1-2 minutes until fully combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until incorporated.
- Add Dry Ingredients: Mix in the dry ingredient mixture on low speed just until combined.
- Fold in Carrots: Using a spatula or wooden spoon, gently fold in shredded carrots until evenly distributed.
- Layer Batter and Cream Cheese: Spread half of the carrot cake batter evenly in the prepared pan. Drop half of the cream cheese mixture in dollops over the batter. Cover with the remaining carrot cake batter and then dollop remaining cream cheese mixture on top.
- Swirl Cream Cheese: Using a butter knife or skewer, gently swirl the cream cheese mixture into the carrot cake batter to create a marbled effect without fully mixing.
- Bake: Bake for 35 minutes until edges are lightly golden and a toothpick inserted comes out clean, with the center slightly jiggly. If edges are browning too quickly, cover with foil for the last 5-10 minutes.
- Cool and Serve: Remove from oven and allow to cool completely on a wire rack before slicing into bars and serving.
Notes
- For best results, use a metal baking pan to ensure even baking.
- If using glass or ceramic pans, bake time may need to be increased by 5-10 minutes.
- Do not over-swirl the cream cheese to maintain a distinct marbled effect.
- Ensure all refrigerated ingredients are at room temperature to help with mixing.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Optional: Add chopped walnuts or raisins to the batter for extra texture.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
