Description
Delicious and moist carrot cake bars featuring a rich cream cheese swirl layered into a spiced carrot cake batter, baked to golden perfection. Perfect for dessert or a sweet snack with a balanced blend of spices and creamy tang.
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 straight-sided 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 the cream cheese and granulated sugar with a handheld mixer on medium speed for 1-2 minutes until smooth. Add vanilla extract and egg yolk, then beat again for 1-2 minutes until fully smooth. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, salt, baking powder, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the melted unsalted butter, light brown sugar, and granulated sugar on medium-high speed with a handheld mixer for 1-2 minutes until fully combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated into the butter and sugar mixture.
- Combine Dry and Wet Ingredients: Mix the dry ingredients into the wet ingredients on low speed just until fully incorporated.
- Fold in Carrots: Using a wooden spoon or spatula, gently fold the finely shredded carrots into the batter until evenly distributed.
- Assemble Bars: Spread half of the carrot cake batter evenly into the prepared pan. Drop dollops of half the cream cheese mixture over the batter. Spread the remaining carrot cake batter over the dollops. Drop the remaining cream cheese mixture over the top in dollops, then use a butter knife or wooden skewer to gently swirl the cream cheese into the batter to create a marbled effect without fully mixing.
- Bake: Bake for 35 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean. The center should still have a slight jiggle. If the edges brown too quickly, cover the pan loosely with aluminum foil for the last 10 minutes of baking.
- Cool and Serve: Remove the bars from the oven and cool completely on a wire rack before slicing into bars and serving.
Notes
- Use a metal baking pan for best results; glass or ceramic may require slight adjustments to baking time.
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the cream cheese swirl.
- Gently swirl the cream cheese mixture to maintain a pretty marbled effect without fully blending into the batter.
- Allow the bars to cool completely for cleaner slices and optimal texture.
- Optional: Add chopped nuts or raisins to the carrot cake batter for extra texture and flavor.
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: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
